Best Chocolate Blender Frosting Recipes

CHOCOLATE BLENDER FROSTING

Steps:

• Place sugar, evaporated milk, and melted chocolate in a blender; blend until smooth and thickened, about 1 minute (the blender's sound will change when the frosting reaches the right consistency.)
• Transfer frosting to an airtight container; let stand at room temperature until slightly thickened and spreadable, about 1 hour. Store in an airtight container and refrigerate up to 3 days (bring to room temperature before using).

CREAMY BLENDER CHOCOLATE FROSTING

Steps:

• Coarsely chop the chocolate. Add the chocolate to a blender along with the evaporated milk, vanilla extract, sugar, and margarine. Cover the blender and process on low speed until the chocolate is partially chopped. Stop the blender, and stir the mixture, scraping down the sides of the blender as needed. Replace the cover on the blender and process on high speed. Puree until the mixture is smooth, thick, and creamy. There should be no chunks of chocolate left when it's done.

BEST CHOCOLATE FROSTING

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.

ULTIMATE CHOCOLATE FROSTING

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

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.

CREAMY BLENDER CHOCOLATE FROSTING

Steps:

• Place first four ingredients in blender.
• Heat half and half until just hot.
• Pour milk over ingredients in blender and let sit for about two minutes, then blend on high speed until thickened.
• Note: You can substitute evaporated milk for the half and half.

EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING

Steps:

• FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
• Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
• NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
• Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
• FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
• FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
• 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
• Love of Eating.