Candy Bar Buttercream Icing
If you have about 5 minutes to spend in the kitchen, Candy Bar Buttercream Icing might be a super gluten free recipe to try. This recipe serves 16 and costs 52 cents per serving. One portion of this dish contains roughly 1g of protein, 17g of fat, and a total of 269 calories. 172 people were impressed by this recipe. This recipe from The Kitchen Magpie requires salted butter, unsweetened cocoa, icing sugar, and instant coffee. It works well as a frosting. With a spoonacular score of 14%, this dish is not so tremendous. Try Vegan Buttercream Icing, Lemon Buttercream Icing, and Decorator Buttercream Icing for similar recipes.
Servings: 16
Preparation duration: 5 minutes
Ingredients:
½ cup of crushed chocolate bars
1-2 tbsp heavy cream
3¼ – 3¾ cups icing sugar
½ tsp instant coffee
1 cup salted butter
3 one ounce squares of melted then cooled semi-sweet chocolate
½ cup of unsweetened cocoa
Equipment:
food processor
microwave
Cooking instruction summary:
Grind assorted chocolate bars in your food processor until they are small enough to fit through your icing tip and you have ½ cup of crushed chocolate bars.Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.Whip the butter in your mixer until it’s light and fluffy.Add in the cocoa, beating until combined.When the chocolate is cool, add it to the butter. Make sure it’s cooled!!Add the instant coffee to one tablespoon of cream, then add to the butter mixture.Now you can put in the icing sugar one cup at a time, beating until combined.Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.Beat in the chocolate bars until they are mixed through.Refrigerate the icing once it's on cupcakes or keep in a cool place until served that day.
Step by step:
1. Grind assorted chocolate bars in your food processor until they are small enough to fit through your icing tip and you have ½ cup of crushed chocolate bars.Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.Whip the butter in your mixer until it’s light and fluffy.
2. Add in the cocoa, beating until combined.When the chocolate is cool, add it to the butter. Make sure it’s cooled!!
3. Add the instant coffee to one tablespoon of cream, then add to the butter mixture.Now you can put in the icing sugar one cup at a time, beating until combined.Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.Beat in the chocolate bars until they are mixed through.Refrigerate the icing once it's on cupcakes or keep in a cool place until served that day.
Nutrition Information:
covered percent of daily need
