HOW TO MAKE A CHECKERBOARD CAKE RECIPES

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THE BEST CHOCOLATE BUTTERCREAM FROSTING | MY CAKE SCHOOL



The BEST Chocolate Buttercream Frosting | My Cake School image

The most delicious and simple Chocolate Buttercream Frosting recipe! This chocolate frosting pipes great also.

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 6

3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)
8 cups powdered sugar (icing sugar in UK) (920g) more if needed. ** For cupcakes, I like to use 7c. (805g) for a softer frosting
1 cup (82g) unsweeteded cocoa (not Dutch processed, measure then sift
3/4 (180g) milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like
2 teaspoons vanilla (12 grams)
1 teaspoon salt (6g) we like the finer grain of plain popcorn salt, to cut the sweetness

Steps:

  • Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
  • Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
  • Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

SNOWBALL COOKIES RECIPE | FOOD NETWORK



Snowball Cookies Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 55 minutes

Cook Time 15 minutes

Yield 24 servings

Number Of Ingredients 7

1 cup pecans or walnuts
1 cup unbleached all-purpose flour 
1/4 teaspoon salt 
4 ounces (1 stick) unsalted butter 
1 1/4 ounces granulated sugar 
3/4 teaspoon vanilla extract 
3/4 cup confectioners' sugar 

Steps:

  • Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
  • Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
  • Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

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