Spicy Chocolate Buttercream
Spicy Chocolate Buttercream
Directions
- Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add chipotle and vanilla; mix well. Gradually add confectioners' sugar, beating until well blended after each addition, scraping sides and bottom of bowl as needed. Add milk; beat until light and fluffy.
- Place one cooled cake layer on serving platter and spread top with about 1/2 cup of the frosting. Top with second cake layer and spread with another 1/2 cup frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Decorate as desired.
Tip: To bake in a 13x9-inch cake pan, prepare as directed. Bake 35 minutes or until toothpick inserted in center comes out clean.
Ingredients
- 16 tbsp. butter, salted, softened
- 2 tsp. McCormick Culinary® Chipotle Chili Pepper
- 1 tsp. McCormick® Pure Vanilla Extract
- 16 oz. sugar, confectioner's, sifted
- 1/4 cup cocoa powder, unsweetened
- 2 tbsp. Milk