As many people comment in here, this recipie is amazing. Hi Liz, it is mine too…never going back to American or even Swiss buttercream if I don’t have to! Thanks for the great review! Question, can I refrigerate about 30min-1hr the piped buttercream frosting before I pipe it in the cupcakes,so it won’t melt as I will give it as a gift for my cousin’s birthday.Hope to hear from you!Thanks! Amount is based on available nutrient data. This will prevent it from forming a skin. Very easy to make. Transfer pudding into a shallow bowl and immediately cover with a plastic wrap, press down the plastic wrap until it touches the surface of the pudding. If frosting seems … I was skeptical about the flour, but this is a fantastic recipe, really delicious will definitely be one of my regular go to’s from now on. People raved for hours. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. this saved my cake. If you want a less sweet frosting, you should look into a frosting made with BUTTER known as a buttercream frosting. It can also sit in the heat for hours so it’s great for parties, weddings and outdoor events! What a shame because it tasted great almost like fudge! Thank you for your comment Danielle! The fridge is not a cake’s friend – it only serves to dry your cake out. Frankly, I am really hesitant to make anything that involves whipped cream unless I know it can be served cold or directly from a fridge or chiller. Add comma separated list of ingredients to exclude from recipe. Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing). But cakes should NOT be refrigerated anyway. And the cake was for my brother. The first variation is great for frosting cakes as it is sturdier and the latter for cupcakes because of its lightness and fluffiness. Rich in chocolate taste! Thank you so much! Bebs here! * Percent Daily Values are based on a 2000 calorie diet. Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan. You are better off freezing your cake if you don’t need it for a few days, rather than leaving it in the fridge. Your daily values may be higher or lower depending on your calorie needs. My version is made without butter and can be made with milk, water, cream, juice, or any liquid making it vegan friendly. Why does my pudding look so thick after I turned off the heat? I’ll be making again! But for those people (like me) who are not a big fan of American buttercream, you should definitely try Ermine Icing. Many people do not realize this, but unless you have a perishable filling or butter in your icing, you should avoid putting cake in the fridge! Would this work for decorating with a piping bag too? Thank you so much for sharing! Just take them out before transporting them. I also use Dream Whip in my Black Forest Biscotti and my Slightly Skinny Strawberry Blondie Bars. I was just wanting to ask what to do if I’ve cooked the pudding for too long? It's about $8.50CAD for 450g. Can this be made a day in advance and refrigerated? rather than 3 and didn't use the full 1 1/2 cup of powder sugar. This is, by the way, my Bare Chocolate Drip Cake, which I will share on my next post! I made 2 batches, 2nd batch didn’t make it to the butter part. I actually ended up with two variations. And it tastes kind of weird so there may be some fillers in there. In a large bowl, cream the butter. Seems great! Bravo. Hi i made this recipe and it sure is better buttercream since its not too sweet… but may i ask if i can add cream cheese in it … lets say half butter half cream cheese… will it be sturdy to coat a two layer 8 inch cake… im worried that if i put cream cheese it will be runny already… hope to hear your expert advise… by the way thank you for this frosting recipe. Excited to try it out! Once the pudding has cooled, beat the butter using a hand or stand mixer at medium-high speed for 5-7 minutes or until it is pale and fluffy. Put it in the fridge so it can cool down faster if needed or just let cool down on your kitchen counter. This frosting is amazing, definitely my new favorite. My sister had a wedding and loved the taste of this frosting and wanted cupcakes on the wedding cake as well!!! I though I was a traditional chocolate buttercream girl, but this recipe opened my tastebuds. Hi GC, Yes, it should be enough for your cake. Great to hear that it is a hit, Toni! Please check your email for a confirmation of your subscription. I am so thrilled everyone loved it! I am so glad it worked out for you! Put it on a sheet tray covered with Seran wrap, as suggested, and put in the freezer until desired temp. Transfer the mix into a small pot or a saucepan. Yes, it will harden up enough for you to stack your cookies or take your cupcakes on the go without smearing everywhere. A standing mixer or hand mixer works best. And because butter has a lower melting point than shortening, Crisco-based icings hold up better in warm weather. 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