Chocolate Pan Frosting Recipes

QUICK CHOCOLATE FROSTING

Steps:

• In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.
• Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.
• Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

BAKER'S ONE BOWL CHOCOLATE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
• Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

CHOCOLATE FROSTING IV

Steps:

• In a saucepan, combine sugar and cocoa. Stir in water to make a paste. Add milk and butter. Cook over medium heat until it comes to a boil. Continue boiling for 5 minutes. Remove from heat and beat until cool enough to spread on cake.

CHOCOLATE BUTTERCREAM FROSTING

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.

CHOCOLATE PAN FROSTING

Steps:

• Place butter in a medium bowl and melt over low heat. 2-3 minutes.
• Stir in the Cocoa and milk.
• Bring to a boil, stirring, and remove from heat.
• Add in the sugar and mix till thickened and smooth.
• Pour warm frosting over the top of a cooled cake, spreading it with a spatula so it reaches all sides of the cake.
• Work quickly because it spreads more easily when warm.
• Enjoy!

CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
• Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
• For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
• Spread the top of the cake with the frosting, slice and serve.

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.

PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)

Steps:

• Place a large mixing bowl full of ice in the kitchen sink.
• Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
• Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
• Remove the pan from the heat.
• Whisk the confectioners' sugar into the mixture until it becomes smooth.
• Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
• Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
• Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.

CHOCOLATE FROSTING

Steps:

• In a small sauce pan, add 1 cup sugar, magarine, milk and chocolate chips. Stirring constantly, bring to a boil, and boil for one minute. Remove from heat, and add the chocolate chips and 1 tsp vanilla. Stir constantly until smooth and slightly cooled. should be somewhat thick to put on the cake, don't want it too thin.

CHOCOLATE FROSTING FOR CUPCAKE DECORATING

Steps:

• Sift sugar, cocoa powder, and salt into a large bowl. Beat cream cheese and butter with a mixer on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Beat in sugar mixture. Beat in chocolate, then sour cream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

CLASSIC CHOCOLATE FROSTING

Steps:

• In a saucepan, combine confectioners' sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally. , In a bowl, cream butter. Gradually beat in chocolate mixture until blended. Cover and refrigerate until ready to use.