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.
SEMI SWEET CHOCOLATE FROSTING
This semi sweet chocolate frosting recipe is super chocolate-y and works well for frosting cakes or topping cupcakes. It also has the perfect consistency for piping.
Provided by Wanda Simone
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Pour enough water into the bottom of the double boiler (or the pot you are using) to cover the bottom of the pan about 1/2" deep.
- Bring the water to a boil, then turn the temperature down to medium-low.
- Place the top half of the double boiler (or the large bowl) over the boiling water.
- Add the chocolate chips (or chopped up chocolate).
- Heat until you see the chocolate starting to melt. Then stir until all of it has melted.
- Remove from the heat and let cool completely before using, about 30 minutes.
- Combine the cocoa powder and hot water in a mixing bowl. Stir until smooth and set aside.
- Add the butter to the electric mixer and beat until fluffy at a medium-high speed.
- Mix in the confectioner's sugar and the salt.
- Beat some more until the butter has turned a pale yellow color.
- Turn the mixer speed down to low.
- Mix in the cooled, melted chocolate until it is combined.
- Beat in the cocoa mixture.
Nutrition Facts : Calories 1544 kcal, Carbohydrate 96 g, Protein 11 g, Fat 136 g, SaturatedFat 83 g, TransFat 3 g, Cholesterol 228 mg, Sodium 144 mg, Fiber 14 g, Sugar 50 g, UnsaturatedFat 43 g, ServingSize 1 serving
RICH AND CREAMY CHOCOLATE FROSTING FROM TOLL HOUSE
This is the frosting for my recipe recipe #384594 I'm posting it seperately for everyone who needs a creamy, delicious chocolate buttercream frosting for their favorite cake.
Provided by Realtor by day
Categories Dessert
Time 15m
Yield 2 1/4 cups, 12 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 222.1, Fat 11.1, SaturatedFat 6.9, Cholesterol 14.4, Sodium 99.8, Carbohydrate 33.6, Fiber 1.8, Sugar 29.5, Protein 1.7
EASY CHOCOLATE CREAM CHEESE FROSTING
Cream cheese frosting - only better! ;-)
Provided by D. Stafford
Categories Desserts Frostings and Icings Cream Cheese
Yield 24
Number Of Ingredients 4
Steps:
- In double boiler melt chips and add heavy cream, mix until smooth take off of heat.
- In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 6 g, Cholesterol 13.7 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 29.4 mg, Sugar 5.1 g
CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 4 cups
Number Of Ingredients 3
Steps:
- Put the chocolate in a large bowl and set aside.
- In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
- Transfer the chocolate mixture to the bowl of a standing electric mixer, or use a hand-held mixer and bowl, and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.
SEMI-SWEET CHOCOLATE GLAZE
Ice cream. Pound cake. Strawberries. Is there anything that wouldn't taste yummier with a drizzle of this easy-to-make chocolate glaze?
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 3/4 cup or 6 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Microwave chocolate, water and butter in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec.
- Stir until chocolate is completely melted.
- Add sugar and vanilla; stir until well blended.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 25 g, Protein 1 g
GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING
A delicious gluten-free chocolate cake!
Provided by Gluten Free Mommy
Categories Desserts Frostings and Icings Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
- In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
- In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
- To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 60.3 g, Cholesterol 118.3 mg, Fat 20.8 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 395.4 mg, Sugar 38.2 g
SEMISWEET CHOCOLATE ICING
This is the icing for the Vanilla-Fudge Marble Cake recipe #45104. Don't have the golden syrup? Well if you must, you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.
Provided by Charlotte J
Categories Dessert
Time 15m
Yield 1 batch of icing
Number Of Ingredients 4
Steps:
- Combine all ingredients together in a small saucepan.
- Heat over low heat, stirring until chocolate melts and mixture is smooth.
- Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104.
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