Neoclassic 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.

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.

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.

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 butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. Scrape the sides and bottom of the bowl.
• Add 2 cups (250g) of powdered sugar, cocoa power, vanilla extract, ⅛ teaspoon salt, and 3 Tablespoons of heavy cream and turn mixer to low speed. Stir until well-combined,
• Gradually (with mixer on low-speed) add remaining powdered sugar. The icing may appear pretty dry, this is OK.
• Add remaining heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip each Tablespoon of cream into the batter. Add additional tablespoons of cream until a smooth, pipe-able consistency is reached.
• I recommend piping icing over your cupcakes or frosting your cake immediately. See notes in the post on how to store buttercream and use at a later date.

CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• Add the butter to a large mixer bowl and beat until smooth and creamy.
• 2. Add about half of the powdered sugar and mix until smooth and well combined.
• 3. Add the cocoa powder and mix until well combined and smooth.
• 4. Add the vanilla extract and 2 tablespoons of water or cream and mix until smooth and well combined.
• 4. Add the remaining powdered sugar and mix until smooth and well combined.
• 5. Add more water or cream until desired consistency is reached, then add salt.

NEOCLASSIC CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Have greased a 1-C heatproof glass measure standing by. In a bowl, beat yolks with a hand-held mixer until light in color. Meanwhile, heat the sugar and corn syrup in a small saucepan (preferably with a non-stick lining) and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. The entire surface should be covered with large bubbles. A flat spot in the center is OK. Immediately transfer the syrup into the glass measure to stop the cooking. If using an electric hand-mixer, beat the syrup into the yolks in a steady stream being sure not to allow the syrup to hit the beaters, as they will splatter the syrup to the walls of the bowl. If using a stand mixer, pour a small amount of the syrup over the yolks with the mixer turned off. Immediately beat at high speed for five seconds. Continued with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool. About 5 minutes. Gradually beat in the butter and, if desired, any optional flavoring (chocolate). Please in an airtight bowl. Bring to room temp. before frosting a cake. Re-beat to restore texture.