DARK CHOCOLATE BUTTERCREAM FROSTING
This Dark Chocolate Buttercream Frosting is a creamy homemade frosting that is the perfect topping for cakes, cupcakes, and cookies. You will never buy store bought frosting after trying this frosting recipe.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 15m
Number Of Ingredients 6
Steps:
- Beat the butter, vanilla, and salt until creamy.
- Mix together the cocoa powder and powdered sugar. Slowly add the powdered sugar and whipping cream to the butter mixture a little at a time while beating. Continue adding until everything is mixed in.
- Beat on high for a 3-4 more minutes until the frosting is light and fluffy.
- Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies.
Nutrition Facts : Calories 187 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 135 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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.
THE BEST MOCHA BUTTERCREAM FROSTING / ICING
This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!
Provided by KirstenSU04
Categories Dessert
Time 5m
Yield 1 12, 16 serving(s)
Number Of Ingredients 5
Steps:
- In your mixer, beat the softened butter with the powdered sugar until it is creamy.
- Add in the cocoa powder, vanilla extract & coffee.
- Beat with the mixer until it's nice and fluffy (about a minute or 2)
- This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.
BEST CHOCOLATE FROSTING RECIPE
Hints for the creamiest, best chocolate frosting recipe around. There's just 6 ingredients in this fudgy frosting that pairs with any cake.
Provided by Julie Clark
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
- Add in the salt and vanilla. Mix until incorporated.
- With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
- Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
- Beat for 1 minute on medium speed until smooth and creamy.
Nutrition Facts : ServingSize 76 g, Calories 359 kcal, Carbohydrate 44 g, Protein 1 g, Fat 21 g
CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 25m
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.
CHOCOLATE BUTTERCREAM FROSTING
The most delicious and simple Chocolate Buttercream Frosting recipe! This chocolate frosting pipes great also.
Provided by Melissa Diamond
Number Of Ingredients 6
Steps:
- Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
- Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
- Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
CHOCOLATE AMERICAN BUTTERCREAM
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 2 cups (enough for 12 cupcakes)
Number Of Ingredients 6
Steps:
- Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
PERFECT CHOCOLATE BUTTERCREAM FROSTING
A nice, creamy butter frosing. I got this from a Hershey can of cocoa and have made it many times when I want a chocolate frosting. It is extra good and you can regulate the amount of chocolate you have in it. In the recipe below you will find three different amounts of cocoa. You choose what you like--will it be light flavor, medium flavor, or dark flavor? But only use one of the amounts of cocoa.
Provided by Mimi in Maine
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 7
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.
CHOCOLATE BUTTERCREAM FROSTING
The BEST frosting I have ever tasted, apart from Whiped cream frosting. You can adjust the Amount of sugar to your liking, along with the chocolate, but this worked perfectly for my family and myself. Be sure to sift the sugar and cocoa, although I did not have a sifter I did use a fork and got good results. The whipping cream makes the best fluffy frosting, half&half is second place.
Provided by Kamden and Alyssas
Categories Dessert
Time 15m
Yield 2 cups, 18 serving(s)
Number Of Ingredients 5
Steps:
- Allow Butter to come to room temperature without letting it get so soft it loses its shape, in a large bowl beat until fluffy.
- Blend in the cocoa powder, vanilla.
- Slowly add sifted confectioners sugar, and whipping cream.
- Beat with electric mixer for about 3-5 minutes or until desired consistancy is achieved.
Nutrition Facts : Calories 127.4, Fat 7.1, SaturatedFat 4.5, Cholesterol 19.6, Sodium 3.2, Carbohydrate 17.1, Fiber 0.8, Sugar 15.3, Protein 0.6
THE BEST CHOCOLATE BUTTERCREAM FROSTING
This is the Best Chocolate Buttercream Frosting I've EVER tasted! No joke. I love it. It comes out perfect every time and it's so easy to make!
Provided by Lise Sullivan Ode
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the powdered sugar and cocoa powder. Set aside.
- In a large bowl, beat softened butter on medium speed with an electric mixer. Turn up to medium high and beat for 3 minutes until smooth and creamy.
- With the mixer running on low, gradually add the powdered sugar/cocoa mixture, milk, and vanilla extract. Increase to medium high speed and beat for 3 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Note: If the frosting is too thick, you can add a little more milk. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
- This recipe makes enough frosting for 12 cupcakes with a tall swirl of frosting or 24 cupcakes with a thinner coating of frosting. OR you could fill and frost a two layer 8-inch round cake.
Nutrition Facts : Calories 149 kcal, Carbohydrate 21 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 70 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
CHOCOLATE BUTTERCREAM FROSTING
Very easy! Originally got the recipe on the back of a powdered sugar box. This is my family's favorite frosting. They won't let me buy frosting anymore. Chocolate balanced by lovely creaminess. Don't be fooled by the light brown color, the flavor is very chocolatey.
Provided by Kerry Leigh in NC
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Beat all ingredients on low to start until butter is incorporated. Then increase beating speed to med-low to thoroughly mix. Mix until smooth and fluffy.
- After beating, if your frosting doesn't seem easily spreadable, add more milk slowly by tablespoons (mixing in between additions).
- Note: 1/2 tsp of other extracts may be added to suit your cake. We love to add orange extract to spread on a chocolate or yellow cake.
Nutrition Facts : Calories 704.1, Fat 70.2, SaturatedFat 44.1, Cholesterol 173.9, Sodium 1170.3, Carbohydrate 29.2, Fiber 14.3, Sugar 1.3, Protein 11.7
BEST EVER CHOCOLATE BUTTERCREAM FROSTING
Best Ever Chocolate Buttercream Frosting is an easy American buttercream style recipe with two SECRET ingredients and one surprise technique to make the richest, creamiest, smoothest, and most chocolaty buttercream ever.
Provided by Tessa Arias
Categories Dessert
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the bowl as needed.
- Reduce speed to medium-low and add the cooled chocolate cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.
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.
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4.4/5 (5)Calories 200 per servingServings 3
- Beat at low speed, gradually adding powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often, until well mixed. Stir in melted chocolate.
THE BEST CHOCOLATE BUTTERCREAM FROSTING - JOY + OLIVER
From joyoliver.com
Estimated Reading Time 3 mins
- In a mixing bowl with paddle attachment, cream together the butter and cocoa powder until smooth and creamy
- Scrape the sides of the bowl with a spatula in between each addition making sure the everything is fully combined
- Once all the powdered sugar is incorporated, slowly add the milk and vanilla extract into the mixture and turn on the mixture on medium until the mixture becomes creamy and then turn the mixture on high for two minute until the buttercream is creamy, fluffy and smooth!
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From twosisterscrafting.com
4.4/5 (311)Category FrostingServings 2Total Time 15 mins
- Add the powdered sugar mixture one cup at a time and continue to beat on medium speed until the frosting is creamy.
THE BEST CHOCOLATE BUTTERCREAM FROSTING RECIPE - …
From cookingclassy.com
4.9/5 (21)Total Time 15 minsCategory DessertCalories 257 per serving
- In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 5 - 8 minutes, occasionally scraping down sides of the bowl.
- Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.
BEST CHOCOLATE BUTTERCREAM FROSTING — READY IN 10 …
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5/5 (1)Total Time 10 minsCategory DessertsCalories 2133 per serving
- Melt chocolate squares in microwave for 30 seconds at 50% power, then again in 10 second increments at 50% power until fully melted. Set aside.
- Whisk together the powdered sugar and cocoa over a sheet of parchment paper until there are no lumps in the cocoa.
- In bowl of stand mixer fitted with the flat beater, beat the butter about 2 minutes, starting on low and raising to medium in the last minute. Toss in the pinch of salt while beating the butter. Add the powdered sugar mixture, 3 tablespoons half and half, and the vanilla extract.
- Beat on low speed until combined and then increase speed to medium for about 2 minutes. You will need to stop periodically and scrape down the sides.
FAVORITE CHOCOLATE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (164)Category FrostingServings 2.5Total Time 5 mins
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
PERFECT CHOCOLATE BUTTERCREAM FROSTING RECIPE - ADD A …
From addapinch.com
4.9/5 (554)Category DessertCuisine AmericanTotal Time 15 mins
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
CHOCOLATE BUTTERCREAM FROSTING ... - THE BEST CAKE …
From thebestcakerecipes.com
5/5 (2)Calories 239 per serving
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
- Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
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From beyondfrosting.com
Reviews 17Calories 213 per servingCategory Frosting
- Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color and has more volume.
- Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is mixed into butter.
- Add 2 cups powdered sugar and mix on low speed until incorporated into butter and add the vanilla.
- Continuing adding the additional powdered sugar, 2 cup at a time and alternating with the heavy whipping cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for minute before adding more powdered sugar.
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5/5 (14)Total Time 11 minsCategory DessertCalories 5106 per serving
- In an electric mixer beat butter and sugar until light and fluffy. About 5 minutes on medium to high speed.
- Pour the chocolate morsels into a microwave safe bowl and microwave for 30-45 seconds until soft.
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From joyfoodsunshine.com
Ratings 4Calories 243 per servingCategory Condiment, Dessert
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream butter until light and fluffy.
- Add half of the powdered sugar mixer and slowly beat into the butter until it’s incorporated, then turn the speed to high and beat until the mixture is light and fluffy (about 30 seconds).
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Reviews 1Servings 3
- Whisk together egg whites, sugar and salt in the heatproof bowl of a stand mixer (or other heatproof mixing bowl if using a hand mixer). Place the bowl over a saucepan with ½-inch of simmering water and whisk constantly until the mixture reaches 144°F (62°C), about 5 minutes. The mixture should feel warm to the touch and should not feel gritty if you rub it between your fingers.
- Remove from heat and immediately attach the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until it is completely cooled to room temperature. This will take 7-10 minutes and the mixture will appear white and fluffy like marshmallow or shaving cream. If using a hand mixer, it may take longer and wear your arm out!
- Meanwhile, melt chocolate gently in a heatproof bowl set over a saucepan with ½-inch of barely simmering water. Set it aside to cool enough so that it won’t melt the butter in the frosting.With mixer on medium speed, add the butter one tablespoon at a time to the cooled whipped meringue. Once all of the butter is added, increase speed to high and beat for 1-2 minutes until creamy and smooth. The mixture will go from looking grainy and soupy to smooth, silky and glossy. Scrape down the sides and bottom of the bowl. Add the melted and cooled chocolate mixture and beat for another minute until well blended, smooth, whipped and creamy. Cover with a damp cloth if not using immediately. Otherwise, pile frosting over cooled cupcakes or spread between cooled cake layers any way you like.
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