PLOUGHGATE RECIPE: ESPRESSO MAPLE CHOCOLATE BUTTERCREAM FROSTING
Looking for a way to make a decadent chocolate cake even more luxurious? Our Espresso Maple Cultured Butter is the perfect butter for a rich buttercream frosting. For this special flavor, we blended King Arthur Baking's intensely dark and concentrated Espresso Powder with our creamy maple butter.
Naturally, our go-to buttercream frosting recipe is from King Arthur Flour (see our birthday cake recipe with chocolate butter here!). We didn't add espresso powder or vanilla extract since the butter flavor already delivered on both espresso and sweetness. We also used buttermilk to add a slight tang and soften the sweetness of the chocolate.
For our cake, we made a classic chocolate cake. To ensure your cake has the ultimate fluff and airiness, whip the egg whites until peaks form.
INGREDIENTS (adapted)
- 8 oz Ploughgate Espresso Maple Cultured Butter
- 1/4 cup Whole Milk or Heavy Cream or Buttermilk
- 3 1/2 cups of confectioners' sugar
- 1/2 cup unsweetened cocoa
DIRECTIONS
- Make sure the butter is at room temperature and somewhat soft. Not cold or hard.
- Beat the butter in a stand mixer or with a handheld mixer until it's whipped and fluffy.
- Mix the confectioners' sugar and cocoa powder in a separate bowl
- Slowly add the confectioners' sugar and cocoa powder mix into the bowl with the butter, careful it doesn't poof out of the bowl.
- Add the milk of your choice, and beat with the mixer until smooth. Scrape the sides and bottom of the bowl then keep mixing.
- You can adjust the consistency of the frosting by adding more confectioners' sugar or milk until you reach the consistency you like.
- Frost your cooled cake as desired. Enjoy!
