2, the melted chocolate liquid cooled to room temperature, to achieve a more viscous state, but do not solidify.
3. Whip the base cream with a whisk, pouring in the chocolate mixture as you go. Pour in the chocolate mixture until all the chocolate mixture is in and continue to beat until the cream is smooth and creamy.
Tips
1, when melting chocolate over water, do not splash water in the bowl, otherwise it may cause the chocolate can not be dissolved.
2, the buttercream frosting before adding the chocolate mixture is best at room temperature. If the cream frosting is stored in the refrigerator before, it needs to be taken out and warmed up before use. If the cream frosting is too cold, the chocolate liquid meets the cream frosting solidified rapidly, will produce particles in the cream frosting.
3, mix the good chocolate cream frosting, can be used directly, you can also put at room temperature standby. If you use it up within a day or two, you can store it in the refrigerator. If you put it in the refrigerator to save the cream will harden, you need to return to the temperature before use, and use a whisk to re-stir until smooth before use.