Simple Chocolate Buttercream 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.

5-MINUTE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
• Add the confectioners' sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
• Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
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PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

SIMPLE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Combine powdered sugar, butter, cream, and vanilla extract in a mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Add cocoa and melted chocolate chips; mix until creamy.
• Place in the refrigerator for 10 minutes before using.

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.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a medium-sized bowl, beat the butter till creamy.
• Add the confectioners sugar and cocoa alternately with the milk.
• Beat to spreading consistency--additional milk may be needed; add sparingly.
• Beat in the vanilla.

EASY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Beat the butter in a medium mixing bowl.
• Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
• Stir in vanilla.

CHOCOLATE BUTTERCREAM FROSTING

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.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.