Creamy Milk Chocolate Frosting Food

CREAMY MILK CHOCOLATE FROSTING

Steps:

• Place 1/2 cup softened butter in a mixing bowl.
• Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• Beat until mixture is smooth and creamy.

MILK CHOCOLATE FROSTING

Steps:

• Instructions.
• Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
• Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
• The morsels may retain some of their original shape. If necessary,.
• microwave at additional 10-15 seconds intervals, (to prevent burning.
• of the chocolate) stirring just until smooth. Alternatively, you can.
• melt the chocolate on a hot water bath.
• Transfer the mixture to a large mixer bowl. Stir in the vanilla.
• extract. Gradually beat in the sugar, alternating with the milk until.
• you get a smooth frosting.

CREAMY MILK CHOCOLATE FROSTING

Steps:

• Cut the 8 tablespoons of butter into 8 pieces.
• Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in small saucepan over medium heat.
• Put the chocolate in a food processer.
• With the machine running, gradually add the hot cream mixture through the feed tube.
• Let process for 1 minute.
• Stop the machine.
• Add the powdered sugar and process for about 30 seconds or until combined.
• With the machine running, add the butter 1 piece at a time.
• Process until the butter is combined and the mixture is smooth, about 20 seconds longer.
• Transfer the frosting to a medium bowl and cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour.

CREAMY CHOCOLATE FROSTING

Steps:

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

CREAMY CHOCOLATE FROSTING

Steps:

• Melt chocolate on low setting of microwave.
• Blend cream cheese with milk.
• Beat in sugar.
• Gradually blend in chocolate, vanilla, and salt.

CREAMY CHOCOLATE FROSTING

Steps:

• In a large saucepan, bring cream to a simmer, about 180°; remove from the heat. Stir in chocolate chips until melted. , Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.

CONDENSED MILK CHOCOLATE FROSTING

Steps:

• In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
• Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

WHIPPED MILK CHOCOLATE FROSTING

Steps:

• Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
• Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
• Let stand for 1 minute, or until the chocolate is melted.
• Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
• Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
• Frost as desired, swirling the frosting into small peaks.
• The frosting will be soft at first, but will thicken up upon standing.

MILK CHOCOLATE FROSTING

Steps:

• Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.

CREAMY FUDGE FROSTING

Steps:

• Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.

CHOCOLATE FROSTING II

Steps:

• In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.

SIMPLE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Combine powdered sugar, butter, cream, and vanilla extract in a mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Add cocoa and melted chocolate chips; mix until creamy.
• Place in the refrigerator for 10 minutes before using.