Silky Chocolate Butter Frosting Food

CHOCOLATE BUTTERCREAM FROSTING

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.

THE ULTIMATE, AMAZINGLY SILKY CHOCOLATE FROSTING

Steps:

• Melt chocolate in a 2-cup measure or small bowl until smooth (or simply whisk cocoa powder and oil until combined, if using).
• In the bowl of an electric mixer, combine the butter with the vanilla and chocolate mixture with the whisk attachment.
• Add the powdered sugar and milk and whisk for about a minute, scraping sides as needed to make sure all the ingredients are mixed together.
• Set the speed to the highest and whisk for 2-4 minutes - until the frosting is light and fluffy and turns a lighter in color (this incorporates air and sets it apart from regular frostings).

CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)

Steps:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

FRENCH SILK FROSTING

Steps:

• Combine butter, powdered sugar, chocolate, and vanilla.
• Beat with electric mixer until smooth, on lowest speed.
• Gradually add enough milk to make frosting spreadable (approx. 2 T.).
• Beat until light and fluffy.
• Spread on cake of choice.

FRENCH SILK CHOCOLATE FROSTING

Steps:

• In small heat-proof dish, melt chocolate in microwave. Stir occasionally, and do not scorch/burn!
• Set aside to cool, you don't want this to be warm, just cooled/room temperature Should take about 10 minutes to cool on the counter.
• When cooled, beat all ingredients together except milk.
• When all is mixed and beaten well, beat in milk gradually.

SILKY VANILLA BUTTER FROSTING

Steps:

• In 2-quart saucepan, thoroughly combine sugar and flour.
• With wire whisk, gradually stir in milk until smooth.
• Cook over medium-high heat, stirring frequently, until mixture has thickened and boils.
• Reduce heat to low; cook 2 minutes, stirring constantly.
• Remove from heat and cool completely.
• In medium bowl, with mixer at medium speed, beat butter until light and fluffy.
• Gradually beat in milk mixture; beat in vanilla.

SILKY SMOOTH CHOCOLATE FROSTING/ICING

Steps:

• In a bowl using an electric mixer at medium speed beat the sugar with butter, melted chocolate and vanilla until combined.
• Add in half and half cream and continue to beat at high speed until smooth and fluffy (you may need to add in a little more cream or milk until desired consisyancy is achelived).