Liqueur Chocolate Buttercream
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.
Servings and Ingredients
|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|
|⅓ c. desired liqueur, such as orange, almond, raspberry, coffee, chocolate, mint|
- 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.
- 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.
- 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.
220 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 10mg
- Total Carbohydrates: 23g
- Protein: 2g
Vitamin A 8%
Vitamin C 0%
Hy-Vee Seasons Fall 2014.