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.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

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.

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.

EASY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Beat the butter in a medium mixing bowl.
• Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
• Stir in vanilla.

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.