Try this Chocolate Butter Cream Fr recipe, or contribute your own.
Suggest a better description1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY. 2. SIFT TOGETHER POWDERED SUGAR, SALT, COCOA, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE. 3. ADD VANILLA WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL, BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL BLENDED. USE BOILING WATER. 4. SPREAD IMMEDIATELY ON COOLED CAKES. : NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB) FROSTING ON EACH CAKE. NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKES. NOTE: 3. 1 LB UNSWEETENED COOKING CHOCOLATE MAY BE USED. MELT CHOCOLATE AT LOW HEAT. COOL. REDUCE BUTTER OR MARGARINE TO 12 OZ (1 1/2 CUPS). ADD CHOCOLATE AT END OF STEP 1. Recipe Number: G03902 SERVING SIZE: 2 TABLESPO From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (28g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 15.2mg | 1 % | |
Potassium 51.6mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.