Creamy Rich Chocolate Frosting Food

RICH AND CREAMY CHOCOLATE FROSTING FROM TOLL HOUSE

Steps:

• In small saucepan, melt butter. Stir in mini-morsels until melted.
• Add salt and vanilla.
• Gradually beat in confectioner's sugar and milk until creammy and fluffy. I beat this for a good 10 minutes. The longer you beat it, the creamier it gets.
• Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

CREAMY CHOCOLATE FROSTING

Steps:

• Using a metal blade in a food processor.
• Mix sugar, cocoa, and salt give 3 pulses.
• Add the vanilla, butter and sour cream.
• Process for 5 seconds.
• If needed add more sour cream to make a creamy consistency.

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.

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.

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.

RICH 'N' FLUFFY CHOCOLATE FROSTING

Steps:

• In a saucepan, bring cream to a simmer, about 180° remove from the heat. Stir in 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.

CREAMY RICH CHOCOLATE FROSTING

Steps:

• 1. In a medium bowl, stir cocoa into melted butter and blend thoroughly.
• 2. Add powdered sugar and half and half, alternately, into cocoa mixture, beating until spreading consistency. Add the vanilla.
• 3. Add more half and half if needed to reach proper consistency. Frost completely cooled cake or cupcakes. Makes about 2 cups frosting.

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.

BEST EVER RICH CHOCOLATE BUTTERCREAM

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!

CREAMY CHOCOLATE FROSTING

Steps:

• Put all the ingredients into a large mixing bowl and beat on medium speed with an electric mixer until perfectly blended.

CREAMY CHOCOLATE FROSTING II

Steps:

• In a medium saucepan, melt the butter and chocolate over low heat. Stir constantly until melted and well blended. Add the vanilla and sugar; beat with an electric mixer. Add water gradually as you beat until it is a spreadable consistency.