Classic Chocolate Buttercream Frosting Recipes

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.

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.

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 BUTTERCREAM FROSTING (6-MINUTE RECIPE)

Steps:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

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 BUTTERCREAM FROSTING

Steps:

• Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.
• Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.
• With your hand mixer beat butter in a large bowl on high speed until creamy.
• Add heavy cream and extracts (or liqueurs if desired). Beat on high for five minutes.
• Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .
• Your end product should be light and airy.
• Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.
• FOR MOCHA OR CHOCOLATE: Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey's or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion.

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.

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.