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Keep it simple

INTRODUCTION

I never used to be a fan of buttercream. No matter how nice the sponge, the buttercream I remember from my childhood was almost always stodge. Thick, and heavy, and not particularly pleasant. Sometimes it had cocoa in it, in the hope that this would make it taste like chocolate (it doesn't – adding cocoa to anything invariably makes it taste of one thing: cocoa). Then we all started making cupcakes, and the American recipes all seemed to require "frosting". If you were lazy, or just hated the people you were baking for, you bought some in a tub. Otherwise, you combined a surprisingly large number of ingredients to make stodge that wasn't really any better than traditional buttercream. Especially as everyone seems to think that more is more with cupcakes.

When I started making cakes regularly a few years go, I wondered if there was a better way. Something that was light, flavousome, and that didn't require too much time to whip up.The eureka moment was when I was gazing into the cupboard, wondering if I should add cocoa to the buttercream I was in the process of making. There in front of me was the answer: a jar of Nutella. What would happen, I wondered, if I added some Nutella into my buttercream? Only one way to find out...

Of course, the big question was: how much to add. I like keeping things simple, so it seem sensible to start with equal amounts of butter, icing sugar, and Nutella. The result was a revelation. It was light! It was chocolatey! It was good! It was exactly what I wanted. I soon branched out, as other chocolate-based spreads are available, and was happy for a few years

It was when I came to make cakepops that I realised there was an even better way. This particular buttercream was simply too light a fluffy to bind the cake crumbs together and provide a firm texture. What could I replace the chocolate spread with that would give a better consistancy and still taste of chocolate rather than cocoa. What I needed was something chocolatey, but which had a firmer texture than chocolate spread. Something like... chocolate! Time to experiment. And experiment I did! The first attempt simply repeated what I did with the chocolate spread: equal amounts of butter, icing sugar and chocolate. As did the second attempt. And all other attempts ever since. Indeed, equal amounts of the three ingredents was perfect.

EQUIPMENT

• A large microwave-safe bowl
• Accurate scales
• Electric hand mixer
• A rubber spatula

INGREDIENTS

  100 grams   unsalted butter
  100 grams   icing sugar (sifted)
  100 grams   chocolate (cheap is fine!)

METHOD

1. Break the chocolate into pieces and microwave slowly until almost all the chocolate is melted. Stop regularly to mix, and be aware that you can burn the chocolate very easily if you blast it for too long.
2. Chop the butter into smallish chunks and add to the melted chocolate.
3. Whisk until the butter has melted into the chocolate and is well mixed.
4. Add the icing sugar, and mix slowly at first. Beat thoroughly until the mixture is light and fluffy.
5. Apply to your cakes in whatever way you like...

VARIATIONS