Chocolate Icing 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.

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

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 CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

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 FUDGE ICING

Steps:

• Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
• Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
• Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

KITTENCAL'S CHOCOLATE FROSTING/ICING

Steps:

• Cream the butter in a small bowl.
• Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
• Beat with an electric mixer, until the desired texture is achieved.
• **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

CHOCOLATE FROSTING

Steps:

• Melt your butter and unsweetened chocolate in short increments in the microwave, or using a double boiler.
• In a large bowl add the powdered sugar, vanilla and the melted chocolate mixture.
• Whip together with a stand mixer or hand mixer until all combined.
• Add in half of the milk and continue mixing, adding more milk if needed to reach fluffy frosting consistency.

CHOCOLATE ROYAL ICING

Steps:

• Mix powdered sugar, cocoa and egg whites.
• Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water to fill.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

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.

DELICIOUS CHOCOLATE ICING

Steps:

• Beat the icing sugar, butter and cocoa powder together in freestanding electric mixer (Or use a handheld electric whisk) on medium/slow speed until the mixture comes together and is well mixed.
• Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of tablespoons at a time.
• When the milk has been incorporated, add the melted chocolate.
• Once all the chocolate has been combined, turn the mixer up to a high speed
• Continue beating for about 5 minutes, until it is light and fluffy. The longer the frosting is beaten, the lighter and fluffier it becomes!
• Spread on anything and enjoy!!!!!!! :D

CHOCOLATE FROSTING

Steps:

• Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.

FLOURLESS CHOCOLATE DONUTS WITH CHOCOLATE ICING (EASY BAKED DONUT)

Steps:

• Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray (see note about pans below).
• In a medium bowl, whisk together the eggs, sugar, melted butter (cooled slightly before adding to the bowl), almond butter, and vanilla.
• Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
• Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
• Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean.
• Remove from the oven and let cool the donuts cool at least 10 minutes before removing from the donut pan.
• In a small bowl, sift together the powdered sugar and cocoa powder.
• Add the vanilla and 2 teaspoons milk of choice; stir. Add additional milk, just one teaspoon at a time, until a glaze reaches desired consistency.
• To top the donuts with glaze, turn a donut upside down and dip the top side into the chocolate glaze, smoothing with a spoon if needed. Place glaze-side-up on a cooling rack. Sprinkle one half of the donut with crushed almonds or desired toppings. Let chocolate glaze set before serving.

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 ICING

Steps:

• In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
• Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
• Spread Quickly over cooled cake, as frosting will set up very fast.

CHOCOLATE BUTTER ICING

Steps:

• Beat the butter, cream and the vanilla extract until very soft.
• Then gradually sift in the icing sugar and the cocoa powder, beating all the time, until it is all added.
• Continue to beat until very soft, then whisk the mixture until it is light and fluffy.

CHOCOLATE ICING

Steps:

• Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.)

EASY CHOCOLATE ICING

Steps:

• Add icing sugar, cocoa powder, butter, milk and vanilla essence to the bowl of a food processor. Blitz for approximately 15 seconds to combine.
• Scrap down the sides of the bowl with a spatula, then blitz for another 10 seconds.
• Use a butter knife to spread frosting on baked goods (brownies, cakes and cupcakes) Note 7

CHOCOLATE ICING

Steps:

• Whisk first 4 ingredients in medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove saucepan from heat. Add chocolate and both extracts. Whisk until chocolate is melted and smooth. Refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.

CHOCOLATE ICING

Steps:

• Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.

CHOCOLATE GLAZE

Steps:

• Gather the ingredients.
• Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
• Sift the confectioners' sugar into a small bowl.
• Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
• Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.