Classic Chocolate Buttercream Frosting Recipe Recipe For Shrimp

CHOCOLATE BUTTERCREAM FROSTING

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

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.

BASIC CHOCOLATE BUTTERCREAM ICING

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.

CLASSIC VANILLA BUTTERCREAM

Steps:

• In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
• Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

BUTTERCREAM FROSTING

Steps:

• In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

CLASSIC BUTTERCREAM FROSTING

Steps:

• Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
• Beat at low speed until combined.
• Gradually add the other pound of sugar.
• Stop and scrape sides.
• Beat on high until mixture is light and fluffy.
• Keep covered with plastic wrap to prevent crusting.
• Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.

CHOCOLATE BUTTERCREAM FROSTING

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.

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.

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.