DARK CHOCOLATE FROSTING
This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes about 5 cups
Number Of Ingredients 6
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.
SENSATIONAL DARK CHOCOLATE FROSTING
Dreamy, decadent and delicious, this dark chocolate frosting will have your mouth watering thanks to its creamy texture and chocolate flavor. Ideal for cakes, brownies, cookies or any dessert you have in mind, this frosting is exceptional. Any chocolate lover will agree it's the perfect topping for desserts.
Provided by Anna
Categories Dessert
Number Of Ingredients 5
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.
HOW TO MAKE DARK CHOCOLATE FROSTING
This dark chocolate buttercream frosting is super easy to make, with a rich chocolate flavor and smooth, fluffy texture.
Provided by Kimberlee Ho
Categories All Recipes Dessert
Time 20m
Number Of Ingredients 7
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
Nutrition Facts : Calories 182 kcal, Carbohydrate 20 g, Protein 1 g, Fat 12 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 22 mg, Sodium 2 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 3.4 g, ServingSize 1 serving
DARK CHOCOLATE FROSTING
This dark chocolate buttercream frosting recipe only uses seven ingredients! It's so easy to make and delicious you'll never buy frosting again!!
Provided by Chelsey White
Categories Frosting & Fillings
Time 10m
Number Of Ingredients 9
Steps:
- Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in the sifted dark cocoa, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.
- Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
- To make the frosting extra smooth, stir by hand with a rubber spatula for a couple minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.
- Repeat step 5 and stir the frosting by hand again right before you use it. Sometimes as frosting sits it develops air bubbles. Giving it a good stir helps make sure it stays silky smooth before you add it to your cake or cupcakes.
Nutrition Facts : Calories 686 calories, Carbohydrate 115 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 263 milligrams sodium, Sugar 110 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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