Chocolate Blender Frosting Food

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CHOCOLATE BLENDER FROSTING



Chocolate Blender Frosting image

This fudgy three-ingredient spread truly takes the cake for the easiest-ever homemade frosting and it's all thanks to the blender. It only takes a minute to whip up into a creamy, lick-the-spoon kind of treat but will need to sit for an hour in order to thicken into a spreadable frosting.

Provided by Riley Wofford

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes 3 cups

Number Of Ingredients 3

2 cups granulated sugar
1 (14-ounce) can evaporated milk (1 1/2 cups)
8 ounces unsweetened chocolate, melted and cooled

Steps:

  • Place sugar, evaporated milk, and melted chocolate in a blender; blend until smooth and thickened, about 1 minute (the blender's sound will change when the frosting reaches the right consistency.)
  • Transfer frosting to an airtight container; let stand at room temperature until slightly thickened and spreadable, about 1 hour. Store in an airtight container and refrigerate up to 3 days (bring to room temperature before using).

CREAMY BLENDER CHOCOLATE FROSTING



Creamy Blender Chocolate Frosting image

Frosting off the shelf can't compete with this stuff. Scratch-made is the way to go. An ideal icing for all sorts of cupcakes, pastries, and spoonfuls.

Time 15m

Yield 3 cups

Number Of Ingredients 5

6 ounces unsweetened baking chocolate
1 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 cup sugar
6 tablespoons margarine, at room temperature

Steps:

  • Coarsely chop the chocolate. Add the chocolate to a blender along with the evaporated milk, vanilla extract, sugar, and margarine. Cover the blender and process on low speed until the chocolate is partially chopped. Stop the blender, and stir the mixture, scraping down the sides of the blender as needed. Replace the cover on the blender and process on high speed. Puree until the mixture is smooth, thick, and creamy. There should be no chunks of chocolate left when it's done.

Nutrition Facts :

CHOCOLATE BUTTER CREAM FROSTING



Chocolate Butter Cream Frosting image

A very rich chocolate frosting. It's very easy because the whole thing is made in the blender.

Provided by Victoria Capaci

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 12

Number Of Ingredients 6

1 cup semisweet chocolate chips
¼ cup strong, hot, brewed coffee
2 tablespoons confectioners' sugar
4 egg yolks
½ cup butter
2 tablespoons dark rum

Steps:

  • Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 10.4 g, Cholesterol 88.6 mg, Fat 13.3 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 7.9 g, Sodium 58.8 mg, Sugar 9 g

CREAMY BLENDER CHOCOLATE FROSTING



Creamy Blender Chocolate Frosting image

Make and share this Creamy Blender Chocolate Frosting recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 15m

Yield 3 cups

Number Of Ingredients 5

6 unsweetened chocolate squares (6 oz)
1 1/2 cups granulated sugar
1 teaspoon vanilla
6 tablespoons butter
1 cup half-and-half

Steps:

  • Place first four ingredients in blender.
  • Heat half and half until just hot.
  • Pour milk over ingredients in blender and let sit for about two minutes, then blend on high speed until thickened.
  • Note: You can substitute evaporated milk for the half and half.

Nutrition Facts : Calories 990.1, Fat 62.6, SaturatedFat 39.1, Cholesterol 90.9, Sodium 210.7, Carbohydrate 121, Fiber 9.6, Sugar 100.8, Protein 10.1

BEST CHOCOLATE BLENDER FROSTING



Best chocolate blender frosting image

This came to me from a friend in California a few yrs ago. It redefines how wonderfully perfect and easy chocolate frosting can be.

Provided by Rita Heist

Categories     Other Desserts

Time 10m

Number Of Ingredients 6

1 can(s) evaporated milk (not condensed)
1 1/2 c superfine sugar
4 oz good unsweetened chocolate squares
1 tsp good bourban vanilla
1 dash(es) coarse sea salt
1 dash(es) freshly ground black pepper

Steps:

  • 1. melt chocolate squares over double boiler over medium heat, stirring occasionally.When chocolate is melted, pour into blender with 1 can evaporated milk and sugar at medium speed for 1 minute then high speed unti the *noise* changes. (there is prob a good explanation for this but I am not Alton Brown]When the noise changes (to a quieter decibal) your frosting is done. Taste for sweetness and add more sugar if you like. This frosting needs no refrigeration, will stay nice and shiny and frosts like a dream as the consistency is perfect. As with any chocolate recipe,the higher quality you use the better the outcome.This can also double as a cupcake filler .....

EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING



Easiest & Best Chocolate Cake W. Heavenly Chocolate Frosting image

How fast is this. Cake is whizzed in the blender or food processor and baked. Whipped cream is the filling and a heavenly chocolate frosting whizzed in the blender or processor..Yummy!

Provided by Olha7397

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

4 extra large eggs
1 cup walnuts or 1 cup pecans
7/8 cup sugar
1 teaspoon vanilla
2 tablespoons dry breadcrumbs
2 tablespoons cocoa
2 teaspoons baking powder
3/4 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
1/4 cup butter
1/2 cup cream
1 teaspoon vanilla

Steps:

  • FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
  • Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
  • NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
  • Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
  • FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
  • FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
  • 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
  • Love of Eating.

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