Perfectly Dark Chocolate Frosting Recipes

SENSATIONAL DARK CHOCOLATE FROSTING

Steps:

• On medium heat, melt the butter in a saucepan. Alternatively, melt it in the microwave in 30 seconds intervals until fully melted.
• Transfer the melted butter to a large bowl and add the dark cocoa powder. Use the whisk to thoroughly combine the two.
• Alternate adding a small amount of milk and powdered sugar into the mix at a time. Beat between every addition and continuing beating until it is smooth. You may use a whisk or electric mixer on medium speed.
• If needed, add in additional milk to achieve a smoother, creamier consistency. Add in one teaspoon at a time until you reach the proper consistency. Stir in the vanilla until it is completely combined.
• Use a spatula to scrape the sides of the bowl to ensure everything is thoroughly mixed. The frosting should be free of any lumps. If there are stills lumps, beat it for another 1-2 minutes.
• Rich and creamy, this is the perfect dark chocolate frosting. Add it to white, yellow, chocolate or marble cake to make the most mouth-watering dessert. It even tastes amazing on brownies and cookies.
• You simply can't go wrong with this decadent frosting. Chocolate lovers will rave about how wonderful this frosting is. You'll be tempted to eat it straight out of the bowl because it is so good.

DARK CHOCOLATE FROSTING

Steps:

• Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

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.

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.

HOW TO MAKE DARK CHOCOLATE FROSTING

Steps:

• Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water so your chocolate does not scorch). Stir the chocolate until just melted and set aside until cooled to room temperature
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes
• Add the heavy cream and vanilla and continue beating for 3 minutes
• Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy
• In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water
• With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth
• Spread immediately on the cooled cake and top with sprinkles, if using

DARK CHOCOLATE FROSTING

Steps:

• Roughly chop the chocolate and put into a food processor.
• Pulse briefly to chop fine.
• Heat the cream in a saucepan just to the boiling point.
• With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
• Transfer the frosting to a bowl.
• If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
• It must be cool, not cold, to be spreadable.
• Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
• Refrigerate the cake after applying the frosting.
• Makes enough to frost a 2 layer cake, about 2-1/2 cups.

" PERFECT" CHOCOLATE FROSTING

Steps:

• Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
• In a medium size pot over medium low heat, melt chocolate, cream, and butter.
• Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
• Cook for 5-6 minutes.
• DO NOT LET BOIL.
• Remove pot from heat.
• Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
• Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
• Remove from ice.
• Spread onto cooled cake layers.
• The frosting will thicken as it sets up.
• If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
• ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.