I have a great chocolate buttercream icing recipe. I have only made it once and it had small lumps in it. I think the lumps were butter but I am not sure. Can anyone tell me how to keep the lumps out of my chocolate icing?
Cream your softened butter on its own, in the mixer. before you add SIEVED icing sugar, SIEVED cocoa or melted chocolate or whatever else is going into the buttercream filling. If it's beaten well enough and then everything else is beaten in very well there should be no lumps. Because it's not a cake mixture you don't have to worry about overbeating it. Try again!!!!!
The hershey recipe on the side of the cocoa can is my go-to for chocolate icing. The butter is actually melted before added to the mixure. Smoothest, best tasting chocolate icing I've ever had!!!!!!!!!!!!!!!!
(And I made it once without melting the butter ... just used softened butter. It doesn't turn ot the same. It really doesn't.)
Agreeing with Indydebi on this one. That is MY go-to chocolate frosting recipe.