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When people order cakes from me, my go to chocolate frosting has always been Martha Stewart’s Dark Chocolate Frosting. It’s absolutely sinful! The trick that differentiates this buttercream from the rest is the addition of over a pound of melted (cooled!) chocolate. I’ve used it to decorate many cakes and cupcakes, including these:

classic chocolate cupcakes!

But as much as I love this recipe, I’ve been wanting to find something that’s just a bit sweeter and a little less time consuming to make. I know there’s only 6 ingredients in Martha’s recipe, but… have you ever melted a pound and a half of chocolate and had to wait for it to cool? It takes quite awhile!

So anyways, I’d been doing some research online for a few months when I stumbled upon this recipe from Joy the Baker’s blog. Let me tell you guys, I have NOT looked back since. What is so wonderful about this recipe is that it’s sweet enough for the kids, but not so sweet that adults won’t touch it. Plus, there’s actually vitamins in this buttercream. That’s right, V-I-T-A-M-I-N-S! The secret ingredient is the addition of Ovaltine which, as we all know, contains 12 vitamins & minerals and is a good source of vitamin E and iron. 😀

Try it. I know you’ll love it.

Wedding tasting: Chocolate cupcakes with Ovaltine frosting!

Birthday cupcakes topped with this wonderful buttercream.

So far, this stuff has piped beautifully. You can easily control the consistency of the finished product by varying how much cream you choose to add to the buttercream. I’ve yet to try it with a sculpted cake, but for cupcakes and smaller cakes it easily gets my stamp of approval!

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Past musings