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.
COFFEE BUTTERCREAM FROSTING
Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!
Provided by Gina Kleinworth
Categories Dessert
Number Of Ingredients 4
Steps:
- Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
- Sift in half of the confectioner's sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
- Add the remaining confectioner's sugar along with the cold coffee, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
- Spread or pipe onto your baked treats - cake, cupcakes, etc.
- Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
CHOCOLATE COFFEE BUTTERCREAM FROSTING
This chocolate buttercream is amazing for one reason... it has COFFEE in it! Chocolate Coffee Buttercream is basically the best invention ever.
Provided by Amanda Rettke
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
- Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.
COFFEE BUTTER FROSTING
For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.
Provided by GINGER P
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.2 g, Cholesterol 13.5 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 14.7 g
CHOCOLATE COFFEE CAKE RECIPE WITH CHOCOLATE BUTTERCREAM FROSTING
The Chocolate Coffee Cake Recipe is a perfect, moist and delicous cake for coffee and chocolate lovers. The coffee cake that is made form freshly brewed coffee and frosted with rich chocolate butter cream can be served chilled as a dessert for your parties. The Chocolate Coffee Cake tastes delicious even without the frosting, this means you could serve it as a tea time cake as well and have it along with a hot cup of coffee. Here are more tea cake recipes that you might also find invigorating Eggless Marble Cake Recipe French Madeleine Recipe Dry Fruits Spongy Cake Recipe Eggless Boston Cream Cupcake Recipe (With Vegan Option)
Provided by Archana Doshi
Time 2h
Yield Makes: 6 Servings
Number Of Ingredients 15
Steps:
- To begin making the Chocolate Coffee Cake Recipe, first get all the ingredients together and keep them aside. Next preheat your oven to 160C and butter andgrease two 8-inch round cake pans and keep them aside.
- In a large mixing bowl or the bowl of a stand mixer, whisk all the dry ingredients till they are until they are combined uniformly. Gradually add in the eggs (flax meal egg replacer), buttermilk, brewed coffee, oil, vanilla essense. Beat well until all the ingredients are combined and look smooth and silky.
- Spoon the cake batter into the prepared cake pan
- Divide the spoon the chocolate coffee cake batter into the two lined and greased cake pans. Place the pans in the middle rack of the oven and bake for about 40 minutes until the when the tester when inserted into the center comes out clean.
- Once the cake is baked, remove from the oven and allow it to cool completely. If you dont plan to use the frosting, then you can cut the Chocolate Coffee Cakeand serve immediately.
- If you plan to use the frosting, then you must allow the cake to cool for atleast 5 to 6 hours. I personally like to do the frosting the next day, as no crumbs will stick to the frosting and the cake will come out clean and beautiful.
- You can proceed to make the frosting the same day you bake the cake. Wrap the cake well in foil and place it in the refrigerator and refrigerate your frosting as well. And the next day, apply the chilled frosting to your cake and the cake will be ready for serving.
- Dissolve the coffee powder in warm water and allow it to cool completely and keep aside.
- Place the chopped chocolate in a sauce pan and place it over another bowl of set simmering water. This is the double boiler method of melting chocolate, so the chocolate does not get over heated and melts evenly. Keep stirring the melted chocolate until the chocolate is smooth and creamy. Once melted take it out of the double boiler and allow it to cool compeltely.
- In the bowl of an the stand mixer fitted with a whisk attachment, add in the butter and start whisking the butter until light and fluffy.
- Next add in the vanilla and the dissolved coffee and gradually keep adding the icing sugar. Continue to whisk on medium speed, scraping the sides of the bowl as and when necessary. Finally once the butter is creamy, gradually add in the cooled and melted chocolate sauce and whisk until well combined. Dont over beat.
- Get your serving tray in which you want to serve your cake. Place one of the cakes with its flat side (bottom side) facing up. With a knife or offset spatula spread the butter cream frosting on the top of the flat side of the cake.
- Next place the second cake on top with its flat side down (bottom side) and rounded side facing up. Give it a gentle press and then apply the frosting on the top and all sides of the cake evenly.
- Dont worry if your frosting is not looking neatly finished. A great way to make a frosting look good is to give it a few spikes with the knife and you will be surprised that it will look completely professional.
- Serve Chocolate Coffee Cake Recipe with Chocolate Buttercream Frosting for birthday parties or even as a tea time snack.
CHOCOLATE COFFEE BUTTERCREAM ICING
Rich icing for Grandpop's chocolate cake.
Provided by sybilw5459
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy; slowly beat in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 57 g, Cholesterol 40.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 9.5 g, Sodium 207.4 mg, Sugar 54.9 g
CHOCOLATE BUTTERCREAM FROSTING RECIPE
Ditch the store bought chocolate frosting and whip up a batch of this easy and delicious Chocolate Buttercream Icing! Perfect for a fluffy crowning on cakes and cupcakes.
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- In a large bowl, using a hand mixer, cream the butter until smooth, about 1 minute
- Add the vanilla extract, and beat to incorporate
- Using a fine-mesh sieve, sift in the powdered sugar and cocoa powder, then mix until well combined
- Slowly add the milk, 1 tablespoon at a time, to reach desired consistency.
- Mix on low for about 1 minute to achieve a light and airy icing
- Use a piping bag and tip (Ateco # 828 - Open Star Pastry Tip .63'') or other icing tool to decorate your cooled cakes.
Nutrition Facts : ServingSize 2 tablespoons, Calories 154 kcal, Carbohydrate 22 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 21 mg, Sodium 3 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 3 g
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- Beat butter with a hand or a stand mixer until smooth, then add the cocoa and mix until smooth. Add the powdered sugar 1 cup at a time, mixing in between each addition. Scrape down the sides of the bowl.
- Add 2 tablespoons of heavy whipping cream and beat on medium high speed until the frosting is smooth and fluffy and the desired consistency.
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- Mix the instant coffee granules (3 tbsp) with the boiling water (1½ tbsp) and then set aside to cool.
- Cut the butter (250g) into cubes and then beat on a low-medium speed until soft. Gradually add the icing sugar (you add it gradually to stop it flying everywhere) and beat until fully combined.
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