Liqueur Chocolate Buttercream

Recipe

Side Dish
Liqueur Chocolate Buttercream

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3.75 out of 5 stars
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12 ratings

Recipe Data

24
Servings
30min
Prep
30min
Total

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    Description

    Splashing your favorite liqueur into a chocolate buttercream frosting gives cakes and cupcakes a sassy kick. If you're new to this, start with a small amount of liqueur and work up to your taste.

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    1 ½ c.Hy-Vee granulated sugar
    ½ c.Hy-Vee all-purpose flour
    1 ½ c.Hy-Vee milk
    8 oz.Hy-Vee semisweet chocolate chips
    2 tsp.Hy-Vee vanilla extract
    1 ½ c.Hy-Vee butter, softened
    1 c.Hy-Vee unsweetened cocoa powder
    c.desired liqueur, such as orange, almond, raspberry, coffee, chocolate, mint

    Directions

    1. In a medium saucepan, whisk together sugar and flour. Add milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute more. Remove from heat; stir in chocolate chips and vanilla until chocolate is melted. Cover and cool completely at room temperature.
    2. Transfer chocolate mixture to a large mixing bowl. Beat in butter and cocoa powder with an electric mixer on medium until mixture is well-combined, scraping sides of bowl occasionally. Gradually add desired liqueur, beating until mixture is smooth.
    3. Cover and chill overnight. Before using, let stand for 1 hour at room temperature. Beat mixture again just before using to soften for piping or spreading. Makes enough to frost 24 cupcakes, two 8- or 9-inch layers or one 13-by-9-by-2-inch cake. Store frosted cake(s) in the refrigerator.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 30mg
    • Sodium: 10mg
    • Total Carbohydrates: 23g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.