CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
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.
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
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.
CHOCOLATE BUTTERCREAM
Make and share this Chocolate Buttercream recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 40m
Yield 2 9-inch cakes
Number Of Ingredients 5
Steps:
- Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
- To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
- Add the milk carefully and beat until smooth.
- Add the melted chocolate and beat well for 2 minutes.
- Add the vanilla and beat for 3 minutes.
- Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
- **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.
Nutrition Facts : Calories 2400.8, Fat 205.5, SaturatedFat 129.1, Cholesterol 368.2, Sodium 58.4, Carbohydrate 173.6, Fiber 21.2, Sugar 133.7, Protein 18.4
WHIPPED CHOCOLATE BUTTERCREAM
Steps:
- Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.
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 LAYER CAKE WITH SWISS BUTTERCREAM AND GANACHE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper. Put the cocoa powder and chocolate in a medium bowl. Add the boiling water and whisk until the chocolate is melted. Whisk in the sour cream until smooth; let cool to room temperature.
- Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition. Reduce the mixer speed to low. Beat in the flour mixture in 3 additions, alternating with the cocoa mixture in 2 additions. Finish mixing gently with a rubber spatula, scraping the bottom and sides of the bowl.
- Divide the batter evenly between the cake pans. Tap the pans against the counter to eliminate any air bubbles. Bake until the cakes spring back in the center when gently pressed, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn out the cakes onto a rack to cool completely. Remove the parchment.
- Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, granulated sugar and salt in the bowl of a stand mixer. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water); cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes.
- Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form and the mixture cools to room temperature, about 5 minutes. With the mixer running, add the butter a few pieces at a time, waiting for them to incorporate before adding more. (The mixture will become liquidy, then it will get thick and shiny once the butter emulsifies. It may also look curdled as you add the butter. It's OK: Keep adding butter and beating.) Add the vanilla and beat until combined and fluffy, 3 to 5 more minutes.
- Cut each cake in half horizontally to create 4 layers. Place 1 layer on a cake stand or serving plate. Spread about 2/3 cup frosting on top, then repeat with the remaining cake layers, spreading more frosting in between them. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat - it doesn't have to be perfect), then refrigerate until the frosting sets, about 30 minutes. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper.
- Make the ganache: Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate in a small heatproof bowl. Let sit for 5 minutes, then stir until smooth. Set aside until cool but still pourable, 20 to 40 minutes (the time will vary depending on the temperature and bowl). Pour the ganache on top of the cake and spread with a small offset spatula, letting it drip down the sides. Let the ganache set 20 to 30 minutes before slicing.
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
BEST EVER RICH CHOCOLATE BUTTERCREAM
This is by far the most chocolately, rich, and simple buttercream frosting I have ever tasted in my life! Don't worry about the espresso for those non-coffee people out there, you can't even tell it's the secret ingredient!
Provided by SaddleUp87
Categories Dessert
Time 5m
Yield 1 cake
Number Of Ingredients 5
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!
Nutrition Facts : Calories 3427.4, Fat 189, SaturatedFat 117.4, Cholesterol 366, Sodium 1013.9, Carbohydrate 464.7, Fiber 9.9, Sugar 444.1, Protein 8.6
CHOCOLATE BUTTERCREAM ICING
Make and share this Chocolate Buttercream Icing recipe from Food.com.
Provided by Derf2440
Categories Dessert
Yield 1 two layer cake
Number Of Ingredients 7
Steps:
- Melt chocolate with 2 tablespoons of the butter.
- reserve.
- Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
- Reserve.
- Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
- Cook over low heat until mixture simmers, cover and simmer 5 minutes.
- Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
- While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
- Continue beating until bottom of bowl is cool to touch.
- Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
- Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
- While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
- When all butter has een added, beat about 5 minutes.
- Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.
BILLY'S CHOCOLATE BUTTERCREAM
As seen on Martha Stewart. Courtesy of Billy Reech of Bill's Bakery, NYC. Be sure to check out Billy's Vanilla Buttercream recipe, #167663 and Billy's Vanilla, Vanilla Cupcake recipe, #167664.
Provided by dojemi
Categories Dessert
Time 10m
Yield 30 cupcakes
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
- With mixer on low speed, add chocolate until just combined.
- Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.
Nutrition Facts : Calories 244.7, Fat 18.3, SaturatedFat 11.5, Cholesterol 32.8, Sodium 5.5, Carbohydrate 23.4, Fiber 1.9, Sugar 19.7, Protein 1.6
More about "chocolate buttercream recipe 465 food"
PERFECT CHOCOLATE BUTTERCREAM - BROMA BAKERY
From bromabakery.com
5/5 (3)Category DessertCuisine AmericanTotal Time 5 mins
- Place the room temperature butter in a stand mixer fit with the whisk attachment. Beat the butter until creamy.
- Scrape down the bowl and add the cocoa powder. Beat on low speed and gradually increase to high speed until homogenous.
- Scrape down the bowl and add the powdered sugar, vanilla extract, espresso powder and 3 Tablespoons of milk to start. Beat on low speed and gradually increase to high speed, beating until light and fluffy.
- If the frosting feels too stiff, add more milk one tablespoon at a time. If it feels too liquidy, add in 1 tablespoon of powdered sugar at a time until frosting reaches its desired consistency.
CHOCOLATE BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
CHRISTMAS CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE BUTTERCREAM RECIPE | OLIVEMAGAZINE
From olivemagazine.com
RICH CHOCOLATE BUTTERCREAM - ONCE UPON A CHEF
From onceuponachef.com
EASY CHOCOLATE BUTTERCREAM ICING RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE BUTTERCREAM | RICARDO
From ricardocuisine.com
CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)
From natashaskitchen.com
OLD FASHIONED CHOCOLATE BUTTERCREAM FROSTING | FOODTALK
From foodtalkdaily.com
CHOCOLATE BUTTERCREAM RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love