Chocolate American Buttercream Food

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.

CHOCOLATE BUTTERCREAM

Steps:

• Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in 1 cup of cocoa powder and 1/2 tsp of salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
• Slowly add in 5 cups of powdered sugar and mix in on a low speed. Halfway through mix in 1/2 cup of heavy cream to make the frosting easier to mix.
• Next, mix in 1 1/3 cups of dark chocolate chips that have been melted and cooled for about 10 minutes. The chocolate should still be in a fully liquid state, but not hot to the touch.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
• Stir by hand with a rubber spatula once the frosting is made to get the frosting SUPER smooth.
• Then use as desired! This frosting is amazing on layer cakes, cupcakes, cookies & more!

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
• Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
• Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

CHOCOLATE AMERICAN BUTTERCREAM

Steps:

• In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add cocoa powder, vanilla extract, and salt; mix until combined.
• Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary.
• Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved. Eat & Enjoy!

BASIC CHOCOLATE BUTTERCREAM ICING

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.

AMERICAN-STYLE CHOCOLATE BUTTERCREAM RECIPE

Steps:

• Use buttercream right away or transfer to a large zipper-lock bag, press out air, and seal. The buttercream can be refrigerated for up to 2 weeks or frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Bring buttercream to approximately 72°F (22°C) and re-whip before use; see the troubleshooting guide below for tips on adjusting its consistency.
• Troubleshooting: If too cold, the frosting may seem stiff, greasy, or curdled; to fix, melt 1/4 cup frosting until liquid, then return it to the bowl and re-whip. Conversely, if too warm, the frosting may seem soft, loose, or runny; to fix, refrigerate the bowl of frosting for 10 minutes, then re-whip. It can take time to achieve the right temperature and consistency, but it gets easier with practice.

AMERICAN BUTTERCREAM

Steps:

• Cream the butter/shortening until completely smooth. Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired. The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed. Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.

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 FRENCH AMERICAN BUTTERCREAM

Steps:

• Add egg yokes to a mixing bowl with a whisk attachment.
• Heat sugar and water in a sauce pan with a candy thermometer attached to the side. Candy thermometers can be off so I always do the ice water test too, see instructions below.
• Don't stir the mixture but allow to the mixture to come to a boil then stir.
• Once mixture hits 238 F. or just below the soft ball stage remove from heat and turn on your mixer with a whisk attachment and pour the sugar into the side of the bowl with the egg yokes while it is mixing.
• Whisk until smooth and cooled down to room temperature.
• Add butter to mixture and blend until smooth.
• Add vanilla, salt, powdered sugar, cream, cocoa powder, and instant espresso powder or pero and blend until mixture is soft and fluffy.

CHOCOLATE AMERICAN BUTTERCREAM

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.