CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
BASIC CHOCOLATE CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
Steps:
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
BASIC BUTTERCREAM ICING
Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits. Try adding a little food colouring gel for a splash of colour to your butter icing.
Provided by BBC Food
Categories Cakes and baking
Yield Makes enough icing to fill 1 medium cake, 6 cupcakes or 12 fairy cakes
Number Of Ingredients 8
Steps:
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.
- Stir in the food colouring, if using, until well combined.
- For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.
- For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.
5-MINUTE CHOCOLATE BUTTERCREAM FROSTING
Skip the store-bought frosting in favor of this easy recipe for the best chocolate buttercream frosting that takes just 5 minutes to make!
Provided by Kelly Senyei
Time 5m
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
- Add the confectioners' sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
- Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 955 kcal, Carbohydrate 160 g, Protein 7 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 94 mg, Sodium 322 mg, Fiber 10 g, Sugar 140 g, ServingSize 1 serving
EASY CHOCOLATE FROSTING
Whip up this Easy Chocolate Frosting! If you like your frosting to be extra chocolatey and delectably silky, then this is your recipe!
Provided by My Food and Family
Categories Baking Ingredients
Time 15m
Yield About 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Melt chocolate in saucepan on very low heat, stirring constantly; set aside.
- Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add about half of the sugar, beating on low speed after each addition until well blended. Add chocolate and vanilla; mix well.
- Add remaining sugar alternately with the milk, beating until well blended after each addition. Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 21 g, Protein 1 g
PERFECT CHOCOLATE BUTTERCREAM FROSTING
A nice, creamy butter frosing. I got this from a Hershey can of cocoa and have made it many times when I want a chocolate frosting. It is extra good and you can regulate the amount of chocolate you have in it. In the recipe below you will find three different amounts of cocoa. You choose what you like--will it be light flavor, medium flavor, or dark flavor? But only use one of the amounts of cocoa.
Provided by Mimi in Maine
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, beat the butter till creamy.
- Add the confectioners sugar and cocoa alternately with the milk.
- Beat to spreading consistency--additional milk may be needed; add sparingly.
- Beat in the vanilla.
BASIC BUTTERCREAM ICING
This is a recipe that was given in the packet from a workshop I took at the Wilton school. It is a very good recipe and isn't exactly like any of the other buttercream recipes I saw! Great for decoration or for icing (once it is thinned with a little milk/cream). The picture is of a cake with royal icing roses and 3 Tbs of Kahlua added to the buttercream.
Provided by Dwynnie
Categories Dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Cream shortening and butter until fluffy.
- Add sugar and continue creaming until well blended.
- Add salt, flavoring, and cream and blend on low speed until moistened.
- Beat at high speed until fluffy.
- Note: If adding more flavoring, the flavoring with the cream should be 1/4 to 1/2 cup.
Nutrition Facts : Calories 1055.6, Fat 62, SaturatedFat 27.9, Cholesterol 93, Sodium 177.5, Carbohydrate 129.7, Sugar 127, Protein 0.6
CHOCOLATE FROSTING
Steps:
- Melt your butter and unsweetened chocolate in short increments in the microwave, or using a double boiler.
- In a large bowl add the powdered sugar, vanilla and the melted chocolate mixture.
- Whip together with a stand mixer or hand mixer until all combined.
- Add in half of the milk and continue mixing, adding more milk if needed to reach fluffy frosting consistency.
Nutrition Facts : Calories 83 kcal, ServingSize 1 TBS
EASY CHOCOLATE BUTTERCREAM FROSTING
Make and share this Easy Chocolate Buttercream Frosting recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter in a medium mixing bowl.
- Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
- Stir in vanilla.
Nutrition Facts : Calories 1003.4, Fat 38.8, SaturatedFat 24.3, Cholesterol 95.9, Sodium 266.6, Carbohydrate 172.9, Fiber 7.1, Sugar 157.5, Protein 5.6
CHOCOLATE BUTTER ICING
Creamy, chocolatey icing that tastes like heaven.
Provided by lulabellamozarella
Time 5m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Beat the butter, cream and the vanilla extract until very soft.
- Then gradually sift in the icing sugar and the cocoa powder, beating all the time, until it is all added.
- Continue to beat until very soft, then whisk the mixture until it is light and fluffy.
EASY CHOCOLATE BUTTERCREAM ICING
Make our super easy chocolate buttercream icing recipe that uses real dark chocolate for a delightfully silky texture and is perfect for cakes and buns.
Provided by Elaine Lemm
Categories Dessert
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Cut the butter into small pieces and place with the icing sugar into a large bowl. Cream together with either an electric hand whisk or in a stand mixer, until light and fluffy.
- Meanwhile, break the chocolate into small pieces. Place the chocolate pieces in a bowl over a pan of simmering water to melt. It is important that the bottom of the bowl does not touch the boiling water or the heat will be too intense and could cause the chocolate to become grainy; if this happens, it cannot be undone.
- Once the chocolate is melted, stir with a wooden (never metal) spoon and place to one side.
- Add the milk and vanilla extract to the creamed butter and sugar mixture, and mix thoroughly using a spoon or a hand whisk to create a smooth, silky cream.
- Finally, carefully add the melted chocolate and beat furiously until the cream becomes light, silky and shiny.
- The cream can be used immediately on cold cakes or buns (do not put on to warm cakes or it will melt).
Nutrition Facts : Calories 353 kcal, Carbohydrate 34 g, Cholesterol 48 mg, Fiber 1 g, Protein 1 g, SaturatedFat 15 g, Sodium 10 mg, Sugar 31 g, Fat 24 g, ServingSize Covers 1 Small Cake (8 servings), UnsaturatedFat 0 g
AMAZINGLY EASY CHOCOLATE BUTTERCREAM FROSTING
This is a very easy to make, but super yummy icing. I found it on the back of a powdered sugar bag I had in my pantry. Enjoy!
Provided by mrsgenevieve
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate in heavy saucepan on very low heat or in the microwave until melted.
- Set aside to cool.
- Combine in a large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
- Beat at medium speed 1-2 minutes until creamy.
- Add cooled chocolate and beat till combined. (If you want,you may add more milk now to get your desired spreading consistancy! I never need too.).
- Makes enough to fill and frost 2-layer cake, or 13x9x2-inch sheet cake or 24 cupcakes, or 1 bundt cake.
Nutrition Facts : Calories 722.4, Fat 30.9, SaturatedFat 19.4, Cholesterol 62.6, Sodium 213.9, Carbohydrate 117.2, Fiber 2.4, Sugar 110.3, Protein 2.5
SIMPLE CHOCOLATE BUTTERCREAM FROSTING
A simple recipe for chocolate buttercream frosting that you can't get wrong that tastes great on yellow cake, brownies, or straight from the bowl! Using 1/2 baking cocoa and 1/2 milk chocolate chips provides the perfect chocolate flavoring.
Provided by gracescakes
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Combine powdered sugar, butter, cream, and vanilla extract in a mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Add cocoa and melted chocolate chips; mix until creamy.
- Place in the refrigerator for 10 minutes before using.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 21.4 g, Cholesterol 28.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 7.2 g, Sodium 8.2 mg, Sugar 19.8 g
BASIC BUTTERCREAM ICING
Steps:
- Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.
SIMPLE CHOCOLATE BUTTERCREAM
You only need five ingredients to make this decadent chocolate frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, sugar, vanilla and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Stir in melted chocolate.
CHOCOLATE AMERICAN BUTTERCREAM
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 2 cups (enough for 12 cupcakes)
Number Of Ingredients 6
Steps:
- Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
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.
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
CHOCOLATE BUTTERCREAM FROSTING
Very easy! Originally got the recipe on the back of a powdered sugar box. This is my family's favorite frosting. They won't let me buy frosting anymore. Chocolate balanced by lovely creaminess. Don't be fooled by the light brown color, the flavor is very chocolatey.
Provided by Kerry Leigh in NC
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Beat all ingredients on low to start until butter is incorporated. Then increase beating speed to med-low to thoroughly mix. Mix until smooth and fluffy.
- After beating, if your frosting doesn't seem easily spreadable, add more milk slowly by tablespoons (mixing in between additions).
- Note: 1/2 tsp of other extracts may be added to suit your cake. We love to add orange extract to spread on a chocolate or yellow cake.
Nutrition Facts : Calories 704.1, Fat 70.2, SaturatedFat 44.1, Cholesterol 173.9, Sodium 1170.3, Carbohydrate 29.2, Fiber 14.3, Sugar 1.3, Protein 11.7
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