Classic Chocolate 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.

ULTIMATE CHOCOLATE FROSTING

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

OLD-FASHIONED CHOCOLATE FROSTING

Steps:

• Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
• Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately.

CLASSIC CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
• In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
• Add the eggs, 1 at a time, and beat until fully incorporated.
• Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
• Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
• Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
• Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
• Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
• Slice and serve.
• Enjoy!

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.

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.

CHOCOLATE FROSTING

Steps:

• Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.

CHOCOLATIER CLASSIC CHOCOLATE CAKE AND CREAMY CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F, then grease & flour two 9" round baking pans or one 13"x9" baking pan.
• FOR THE CAKE, in small bowl, whisk together flour, baking soda & salt.
• In large mixer bowl, beat together sugar, butter & vanilla extract.
• Add eggs to butter mixture, & beat 1 minute.
• To the butter mixture, add melted, cooled chocolate, & beat.
• Alternately beat flour mixture & milk into butter mixture.
• Spoon & spread into prepared baking pan(s).
• Bake 25-30 minutes FOR THE TWO ROUND PANS, or 30-32 minutes FOR THE 13"x9" PAN, or until toothpick inserted in center comes out clean.
• If using round pans, cool 20 minutes, then invert onto wire rack(s) to cool completely.
• FOR THE FROSTING, microwave butter & chocolate in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds.
• Stir, & if parts remain unmelted, microwave at additional 10- to 15-second intervals, stirring just until smooth.
• Cool to room temperature.
• Beat 1 cup powdered sugar, vanilla & salt into chocolate mixture until creamy.
• Gradually beat in remaining powdered sugar alternately with milk until smooth.
• Frost the cake before serving.

CHOCOLATE FROSTING

Steps:

• In a saucepan over medium heat, melt butter with 1/3 cup water and the cocoa, stirring until smooth. Remove from heat, and let cool.
• Add confectioners' sugar, salt and vanilla, and stir until smooth. Stir in egg yolks until smooth, and then chocolate. Use immediately.