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.
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.
PERFECT CHOCOLATE BUTTERCREAM FROSTING
This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.
Provided by FoodJunkie
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g
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.
BUTTERCREAM FROSTING
This basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors-from orange, lemon and mint to chocolate and peanut butter. -Diana Wilson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 cups.
Number Of Ingredients 4
Steps:
- In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
Nutrition Facts : Calories 453 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 80g carbohydrate (75g sugars, Fiber 0 fiber), Protein 0 protein.
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
CHOCOLATE FUDGE BUTTERCREAM FROSTING
Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.
Provided by Debra Steward
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 7
Steps:
- Cream together the butter or margarine with the shortening.
- Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
- Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 28.8 g, Cholesterol 15.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 5.7 g, Sodium 95.3 mg, Sugar 23.9 g
CHOCOLATE BUTTERCREAM FROSTING
Make homemade frosting with just a few ingredients and in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
CHOCOLATE BUTTERCREAM FROSTING... SHOTS?
I was reading a feature in our paper on frosting shots- yes, frosting shots! Apparently in some cities this is catching on quite fast. I clipped this recipe and have been moving it from here to there for a month. I thought I better post it for safe keeping. I personally would use this on a chocolate cake, but for the brave, pipe into small paper souffle cups and toss it back like a shot! I was able to frost a 9x13 cake and I believe this would be enough to frost 24 cupcakes or as the article stated, 30 frosting shots.
Provided by Brenda.
Categories Dessert
Time 15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
- Using an electric mixer, beat on high until well mixed.
- Beat in the cocoa powder on low speed just until incorporated.
- Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
- If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
- Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.
CHOCOLATE BUTTERCREAM FROSTING SHOTS
At a handful of cupcake storefronts around the country, the frosting shot has emerged as a short-but-sweet pick-me-up for urbanites and college students. The gist is generally the same bakery to bakery: For a small fee, customers get a dollop of their favorite frosting in a paper or plastic cup, about the size of a frozen yogurt sample. While some bakeries keep the frosting shot a strictly must-ask-for item, several cupcake shops have made it an official menu offering. Using marshmallow creme as the base of this faux buttercream frosting is a great cheat. This frosting whips up thick and chocolately and is great served as shots garnished with shaved dark chocolate. These are great for parties. Recipe is from a newspaper article.
Provided by CookingONTheSide
Categories Dessert
Time 15m
Yield 30 shots, 30 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine the butter, marshmallow creme, salt and vanilla.
- Use an electric mixer with the whisk attachment on high to beat until well mixed.
- Add the cocoa powder and mix on low until just incorporated.
- Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
- (Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
- Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
- Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.
Nutrition Facts : Calories 88.1, Fat 3.3, SaturatedFat 2.1, Cholesterol 8.1, Sodium 38.3, Carbohydrate 15.1, Fiber 0.5, Sugar 11.7, Protein 0.4
EASY CHOCOLATE BUTTERCREAM FROSTING
Make and share this Easy Chocolate Buttercream Frosting recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter in a medium mixing bowl.
- Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
- Stir in vanilla.
Nutrition Facts : Calories 1003.4, Fat 38.8, SaturatedFat 24.3, Cholesterol 95.9, Sodium 266.6, Carbohydrate 172.9, Fiber 7.1, Sugar 157.5, Protein 5.6
SIMPLE CHOCOLATE BUTTERCREAM FROSTING
A simple recipe for chocolate buttercream frosting that you can't get wrong that tastes great on yellow cake, brownies, or straight from the bowl! Using 1/2 baking cocoa and 1/2 milk chocolate chips provides the perfect chocolate flavoring.
Provided by gracescakes
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 21.4 g, Cholesterol 28.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 7.2 g, Sodium 8.2 mg, Sugar 19.8 g
CHOCOLATE BUTTERCREAM ICING
This is the "Kathleen's Chocolate Icing" from the "New Basics Cookbook". It is a fabulous (old-fashioned) buttercream frosting that isn't too sweet and can almost double for mousse! Also, I really like this icing for a chocolate mayonnaise cake!
Provided by Dwynnie
Categories Dessert
Time 1h20m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the chocolate and butter in a small heavy saucepan and melt over very low heat.
- Remove the pan from the heat, stir in the milk and vanilla, and transfer the mixture to a mixing bowl.
- Add the sugar gradually, beating with an electric mixer. Continue beating until the mixture is smooth--it will be runny.
- Refrigerate the mixture for 1 hour, beating every 15 minutes. (The icing will stiffen.).
Nutrition Facts : Calories 948.2, Fat 69.5, SaturatedFat 42.7, Cholesterol 106.7, Sodium 304.9, Carbohydrate 90.8, Fiber 6, Sugar 78.7, Protein 6.8
FLUFFY CHOCOLATE BUTTERCREAM FROSTING
Light and fluffy chocolate frosting, suggested by my friend Linda. Spread over any cake and smooth out bubbles.
Provided by Tim Tyler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 7.3 mg, Sugar 15.4 g
BILLY'S CHOCOLATE BUTTERCREAM FROSTING
Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha-go ahead and have a taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for 30 cupcakes
Number Of Ingredients 5
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 chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.
MAKE-AHEAD CHOCOLATE BUTTERCREAM FROSTING
Use this rich chocolate frosting to decorate our Basic Yellow Cake or Basic Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
- Return bowl to mixer; fit mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
- Switch to the paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until the mixture is smooth. Mix in chocolate. Use immediately, or cover and refrigerate. Frosting can be refrigerated in an airtight container up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.
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