Amazing Mylk Chocolate Frosting Food

CHOCOLATE FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
• Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

MILK CHOCOLATE FROSTING

Steps:

• Instructions.
• Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
• Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
• The morsels may retain some of their original shape. If necessary,.
• microwave at additional 10-15 seconds intervals, (to prevent burning.
• of the chocolate) stirring just until smooth. Alternatively, you can.
• melt the chocolate on a hot water bath.
• Transfer the mixture to a large mixer bowl. Stir in the vanilla.
• extract. Gradually beat in the sugar, alternating with the milk until.
• you get a smooth frosting.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

AMAZING MYLK CHOCOLATE FROSTING

Steps:

• Sift the cocoa powder and powdered sugar into a mixing bowl.
• Add the remaining ingredients, and mix on low speed, to help prevent powder from flying everywhere, until everything is incorporated. Then whip for a minute on a higher speed to make it a little fluffy.
• Frost your cake or cupcakes as desired, or eat it straight from the spoon!

MILK CHOCOLATE FROSTING

Steps:

• Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.

CREAMY MILK CHOCOLATE FROSTING

Steps:

• Place 1/2 cup softened butter in a mixing bowl.
• Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• Beat until mixture is smooth and creamy.

CONDENSED MILK CHOCOLATE FROSTING

Steps:

• In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
• Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

EXTRA RICH HOMEMADE CHOCOLATE FROSTING

Steps:

• In the microwave or on in a saucepan, melt together ½ cup of the butter (1 stick) cocoa and milk and stir until smooth. Cool slightly.
• In another large bowl, beat remaining butter and vanilla together, then add cooled cocoa mixture.
• Add confectioners' sugar 1 cup at a time, blending with each addition, until frosting is smooth and creamy. For a stiffer frosting for piping, use all 8 cups of sugar. For a softer frosting for swooping on a cake, use just 7 cups of confectioners' sugar.
• Use this frosting for your recipe of choice. Some suggestions are my: Almond Cake, Black Cat Cupcakes, or this Classic Yellow Cake.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
• Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

AMANDA MILK CHOCOLATE FROSTING

Steps:

• Melt butter in medium pan.
• Stir in cocoa until dissolved.
• Add sugar, milk, extract.
• Cook and stir until blended.
• *Optional* add more milk for softer spreading.