CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
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.
DARK CHOCOLATE FROSTING
Based on a recipe from Cook's Country magazine, February/March 2006. Makes enough to frost 24 cupcakes. Semisweet chips also work well in this recipe. Cooking time includes 30 minutes refrigeration time. This frosting can be refrigerated for up to 5 days.
Provided by mersaydees
Categories Dessert
Time 1h
Yield 3 cups
Number Of Ingredients 6
Steps:
- Place chocolate, corn syrup, and salt in food processor.
- In small saucepan, bring cream to boil.
- With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
- Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
- Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it.
Nutrition Facts : Calories 1072.1, Fat 104.7, SaturatedFat 65.3, Cholesterol 135.8, Sodium 98.5, Carbohydrate 59.7, Fiber 18.8, Sugar 22.4, Protein 15.8
DARK CHOCOLATE FROSTING
This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
DARK CHOCOLATE CREAM CHEESE FROSTING
This is a rich chocolate frosting with a hint of cream cheese flavor. It is not overly sweet and will not overpower any cake that you have baked. If you are looking for something nice and sweet but not over the top, this is the recipe for you. I came up with this for that reason for me. I don't like milk chocolate frosting or anything extrememly heavy because I make my cake light and flavorful and do not want to hide that.
Provided by moallen31
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.
- Stir until chips and butter is all melted.
- Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy.
- Add the cream cheese and blend. Let sit for a minute to cool the rest of the way.
- Use in your favorite way!
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