Double Chocolate Buttercream Frosting

This whimsical cow and pig cake is one my niece asked me to make for her birthday. She chose this kind of cake because she raises and shows animals as her FFA projects.

The top 8-inch tier is white sour cream cake frosted in vanilla buttercream tinted pink. I used the piping bag liner trick to decorate this cake. The bottom 10-inch layer is chocolate sour cream cake frosted in double chocolate buttercream.

Print Recipe

Double Chocolate Buttercream Frosting

1/2 cup unsalted butter, softened, but not melted
1/2 cup chocolate chips, melted
2 teaspoons vanilla extract
1/4 cup cocoa powder
5 cups powdered sugar
1/2 cup heavy cream

In the bowl of a stand mixer, beat butter until light and fluffy. Add melted chocolate, vanilla extract, and cocoa powder. Mix until blended. Add powdered sugar alternately with the cream, mixing after each addition. Scrape sides of bowl and beat an additional minute. Add a little more powdered sugar if needed, or a little more heavy cream if frosting is too stiff.



A Piping Bag Liner (I Learned Something New Today)

Decorating cakes is only a hobby for me. I have learned most of what I know on the subject by reading or by trial and error. I decorated a birthday cake this weekend, and I learned something new. This is such a simple trick, I don't know why I didn't know about it before.

I've always been one to end up with as much frosting on myself as on the cake when I'm decorating. Not today. The buttercream frosting stayed put in the piping bag. It only came out through the tip, like it is supposed to. Although I try to be careful, I usually end up with frosting oozing out the wrong end of the bag.

The way to fix that is with a piece of plastic wrap. Tear off a long piece and place it flat on the counter top. Pour a big dollop (enough to fill a piping bag)  of frosting in the center of the plastic wrap. Roll the frosting up in the plastic wrap lengthwise. With the frosting rolled up in the middle, there will be a rolled up piece of plastic wrap on each end.

Grab onto each end of the wrap and start spinning the frosting. Keep spinning until each end is tightly twisted.

Then thread one twisted end of the plastic through a piping bag fitted with a coupler. Cut away the excess plastic wrap, add the decorator tip, and secure the open end of the bag.

The bag is now lined with plastic wrap, and the frosting is contained inside. There was no mess. Not one bit of frosting oozed out of the bag. I also didn't have to struggle with filling the bag with frosting. It was neat and tidy. When the bag was empty, I pulled the plastic wrap out and threw it away. The empty bag was almost as clean as when I started, and I wasn't covered in buttercream.

This may not be a new tip for seasoned decorators, but it was big news for me. I hope someone else can also benefit from knowing how to line a piping bag. There's so much more I'd like to learn, so feel welcome to share your tips.


Blueberry Bread

Make someone's day with a warm loaf of blueberry bread. This recipe can be prepared and in the oven in a few minutes. A loaf of quick bread like this makes a great surprise gift for a neighbor or friend. As long as you're baking, might as well bake one for yourself, too.

Blueberry Bread

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries


1 cup confectioners sugar
1 1/2 tablespoon milk

Preheat oven to 350 degrees F. Prepare a 9" x 5" loaf pan with cooking spray. In a large bowl, combine butter, cream cheese, and sugar. Beat at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to creamed mixture. Beat only until combined. Remove from mixer and fold in blueberries. Pour batter into prepared pan. Bake for about 40 minutes or until bread tests done.

To make glaze, combine confectioners sugar and milk. Stir until smooth. Drizzle over cooled bread.