SENSATIONAL CHOCOLATE BUTTERCREAM FROSTING RECIPE MARTHA STEWART
Martha Stewart is famous for her cooking, baking, decorating and entertainment. She is renowned for her many cookbooks that contain remarkable recipes. This chocolate buttercream frosting recipe Martha Stewart makes is creamy, chocolatey and everything you want in a frosting.
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 5
Steps:
- Step One: Melt Chocolate
- Melt the chocolate by placing it in the microwave at medium power, microwaving in thirty-second intervals until the chocolate is melted. Set aside melted chocolate to allow it to cool.
- Step Two: Beat the Butter, Sugar, Vanilla, and Salt
- In a large bowl, combine the butter, sugar, vanilla and salt. With the paddle mixer, beat the ingredients on low speed, increasing to high for two minutes. Scrap the bowl occasionally to make sure the ingredients are getting fully mixed.
- Step Three: Add in Melted Chocolate
- Stir in the melted chocolate until it is thoroughly mixed. The frosting should be a fluffy consistency.
- This buttercream turns out a light chocolate color. It goes great with chocolate, white or marble cakes. It is also amazing when added to brownies and cookies.
CHOCOLATE BUTTERCREAM FROSTING
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for 15 cupcakes
Number Of Ingredients 4
Steps:
- Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.
- With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.
SIMPLE CHOCOLATE BUTTERCREAM
You only need five ingredients to make this decadent chocolate frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, sugar, vanilla and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Stir in melted chocolate.
CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
BASIC BUTTERCREAM
Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
BASIC VANILLA BUTTERCREAM
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 5m
Yield Makes enough for 30 cupcakes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
WHITE-CHOCOLATE BUTTERCREAM
Use this to make our Igloo Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups
Number Of Ingredients 4
Steps:
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
- Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
- Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.
MARTHA STEWART'S GRAND MARNIER ITALIAN BUTTERCREAM FROSTING
This is the icing she says to put on every wedding cake and is her most popular!!! Got it out of my Martha Stewart cookbook. have not used it myself but posted in regards to a request.
Provided by Jessica K
Categories Dessert
Time 30m
Yield 16-18 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
- Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
- When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
- In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!
Nutrition Facts : Calories 358.4, Fat 28.8, SaturatedFat 18.2, Cholesterol 76.3, Sodium 284.1, Carbohydrate 25.2, Sugar 25.1, Protein 1.6
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
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.
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