CHOCOLATE BUTTERCREAM FROSTING
The most delicious and simple Chocolate Buttercream Frosting recipe! This chocolate frosting pipes great also.
Provided by Melissa Diamond
Number Of Ingredients 6
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.
PERFECT CHOCOLATE BUTTERCREAM FROSTING
This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.
Provided by FoodJunkie
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g
CHOCOLATE CHIP BUTTERCREAM FROSTING
This is THE frosting! Never have I tried such a great frosting. I serve this on almost any cake I make and the beaters are ALWAYS licked clean. Sooooo good. This makes enough to frost 1 2 layer cake or a 13x9 pan. You have to try this at least once in your lifetime!
Provided by BirdyBaker
Categories Dessert
Time 15m
Yield 1 batch
Number Of Ingredients 5
Steps:
- In a medium sized bowl, cream softened butter with an electric mixer.
- Thoroughly mix in sugar.
- Add vanilla, enough milk to make frosting creamy and smooth. Blend in chocolate chips and frost.
Nutrition Facts : Calories 2046.1, Fat 60.5, SaturatedFat 37.6, Cholesterol 126.3, Sodium 350.6, Carbohydrate 387.8, Fiber 2.5, Sugar 376.6, Protein 3.3
CHOCOLATE COOKIE BUTTERCREAM FROSTING
Creamy frosting that tastes great on cookies or bars...especially Chocolate Cookies.
Provided by Nancy Dorman
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 5
Steps:
- Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Spread on Chocolate Cookies or other cookies or bars of your choice. Enjoy!
Nutrition Facts : Calories 58.5 calories, Carbohydrate 10.4 g, Cholesterol 5.2 mg, Fat 2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 14.4 mg, Sugar 9.9 g
CHOCOLATE CHIP FROSTING
Make and share this Chocolate Chip Frosting recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 6m
Yield 1 Cup
Number Of Ingredients 5
Steps:
- Combine butter and brown sugar in a medium saucepan.
- Over medium heat, bring to a boil; boil for 1 minute.
- Remove from heat and stir in chocolate chips and vanilla.
- Beat until of desired spreading consistency- add milk if needed.
Nutrition Facts : Calories 1674, Fat 72.9, SaturatedFat 45.1, Cholesterol 128.4, Sodium 444.5, Carbohydrate 269.6, Fiber 5, Sugar 257.7, Protein 5.5
CHOCOLATE SWISS MERINGUE BUTTERCREAM
There's buttercream, and then there's Chocolate Swiss Meringue Buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. For these spectacular results though, some time and effort is required-but no guesswork! The Betty Crocker Kitchens have laid out precise instructions and tips, so you'll know exactly what to expect-even in the case of the unexpected, check out our Expert Tips for more. Before you dig in, here's what to keep in mind. This frosting is called Swiss meringue buttercream, because you make Swiss meringue first, which means cooking egg whites and sugar over a pan of simmering water in a double boiler (to avoid burning) until mixture reaches 160°F (for food safety reasons), and then whipping egg white-sugar mixture into stiff, glossy peaks. With your Swiss meringue made, the next step is to begin adding softened butter, one piece at a time. Adding the butter slowly is key, because you are blending two mixtures that wouldn't normally mix. To pull it off successfully, have patience. Your frosting will simply look like soupy meringue until nearly the last piece of butter is blended, so keep the faith, follow the directions and keep beating. Once you've incorporated the butter with the meringue, it's easy to stir in the cooled, melted chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
- Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
- Fill and frost 1 (8-inch) three-layer cake.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 28 g, TransFat 1 g
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