Chocolate Frosting V Food

CHOCOLATE BUTTERCREAM ICING

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.

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 FROSTING V

Steps:

• In a saucepan, combine sugar, cocoa and salt. Add milk and shortening. Cook over medium heat until it comes to a boil. Remove from heat and let cool before spreading on cake.

ULTIMATE CHOCOLATE FROSTING

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to desired consistency for spreading.
• If needed, add additional milk 1 teaspoon at a time. Stir in vanilla before spreading or piping onto cake or cupcakes.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Add whipping cream to a chilled mixing bowl.
• Turn mixer to high.
• Mix until soft peaks form.
• Add powdered sugar.
• Mix at high speed.
• Just before you get to stiff peaks add chocolate pudding mix.
• On slow speed, mix whipping cream and chocolate.
• When it starts to come together, stop mixer and scrape down sides.
• Check to make sure the pudding hasn't clumped on the bottom.
• Fold mixture a couple of times with a spoon.
• Turn mixer back on for just a few revolutions.
• DO NOT OVERMIX.

CHOCOLATE FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
• Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

CHOCOLATE FROSTING

Steps:

• Beat the icing sugar , butter and cocoa power together in a free standing electric mixer with a paddle attachment (or use a hald held electric whisk)on medium-slow speed until the mixture comes together and is well mixed .
• Turn the mixerdown to slow speed. Add the milk to the butter mixture a couple of teaspoons at a time . Once all the milk has been incorporated , turn the mixer up to high speed. Continue beating until the frosting is light and fluffy , about 5 minutes . The longer the frosting is beaten, the fluffier and the lighter it becomes.

CHOCOLATE FROSTING

Steps:

• Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar.

CHOCOLATE GLAZED DEVIL'S FOOD CAKE WITH CHOCOLATE FROSTING

Steps:

• For Frosting: Beat all ingredients and set aside. For Glaze: Melt chocolate in top of a double boiler over warm (not boiling) water. Stir in butter, water and sugar until smooth and reserve for glazing the cake. Heat oven to 350℉ (180℃). Generously grease and flour three 9-inch round cake pans. In a large bowl with electric beater or mixer, beat butter, ¾ cup sugar, salt and vanilla together until fluffy. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top of butter mixture. Add water and beat at low speed just until smooth. With clean beaters in a medium bowl, beat egg whites until fluffy. Gradually add remaining ¾ cup sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter. Divide batter evenly into prepared pans. Bake until centers spring back when touched, about 20 to 25 minutes. Cool 5 minutes in pans. Turn out on cooling rack and cool completely. Prepare cocoa frosting. Fill and assemble cake. Spread a thin smooth layer of frosting over cake. Refrigerate 1 hour. Prepare chocolate glaze. Place chilled cake on a cooling rack with a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides. Place cake, still on cooling rack with tray, in refrigerator until glaze is firm. Decorate top with extra cocoa and confectioners' sugar checkerboard just before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners' sugar over cake. Remove strips.

EASY CHOCOLATE FROSTING

Steps:

• Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.