Best Ever Chocolate Buttercream Frosting Food

BEST EVER CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the bowl as needed.
• Reduce speed to medium-low and add the cooled chocolate cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.

CHOCOLATE BUTTERCREAM FROSTING

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.

BEST EVER RICH CHOCOLATE BUTTERCREAM

Steps:

• melt chocolate chips at 20 second intervals in your microwave, stirring each time until JUST melted.
• cream together butter and melted chocolate until smooth.
• add in the espresso and vanilla
• gradually beat in the confectioner's sugar and continue beating until frosting is smooth and has lightened in color.
• enjoy on your favorite cake, cupcakes, or whatever you choose. If you love chocolate, you will not be dissapointed!

BEST-EVER CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a large bowl sift together the powdered sugar and cocoa to remove any lumps. Set aside.
• Place the room temperature butter in a stand mixer fitted with the whisk attachment. Beat on high speed until fluffy and pale in color, roughly 2-3 minutes.
• Turn the machine down to medium-low speed and slowly add the powdered sugar mix 1 tablespoon at a time until fully incorporated.
• Scrape down the bowl and add the vanilla, salt, espresso, and 3 tablespoons of milk. Beat on high speed for roughly 3 minutes until light and fluffy. Add the extra tablespoon of milk if you want a thinner frosting.
• Your frosting is ready to decorate or you can put it in the fridge to firm up for a minimum of 30 minutes but up to 5 days. Allow to sit out at room temperature for 1 hour before using.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

FLUFFY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.