Simple Chocolate Frosting Recipes

QUICK CHOCOLATE FROSTING

Steps:

• In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.
• Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.
• Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

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.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

SIMPLE CHOCOLATE FROSTING

Steps:

• In a medium microwavable bowl, combine 1 tablespoon unsalted butter or regular butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on (high) for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat).
• Stir until smooth; cool to room temperature.
• Stir in 1/2 teaspoon vanilla and dash salt.
• With electric mixer on low speed, beat in 3/4 cup sifted powdered sugar and 1 to 2 tablespoons milk; beat on high speed until desired consistency. Spread over top of cake.

CHOCOLATE FROSTING

Steps:

• Beat the icing sugar , butter and cocoa power together in a free standing electric mixer with a paddle attachment (or use a hald held electric whisk)on medium-slow speed until the mixture comes together and is well mixed .
• Turn the mixerdown to slow speed. Add the milk to the butter mixture a couple of teaspoons at a time . Once all the milk has been incorporated , turn the mixer up to high speed. Continue beating until the frosting is light and fluffy , about 5 minutes . The longer the frosting is beaten, the fluffier and the lighter it becomes.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

EASY NUTELLA BUTTERCREAM FROSTING

Steps:

• Beat butter and nutella on medium high speed until creamy about 2 mins.
• Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed.
• After every 1 cup of powdered sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds.
• Add vanilla, heavy cream, and hazelnut extract.
• Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge.
• Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

CHOCOLATE FROSTING I

Steps:

• In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

EASY MILK CHOCOLATE FROSTING FOR BROWNIES

Steps:

• Melt butter in a small saucepan.
• Add cocoa and remove pan from heat.
• Stir in remaining ingredients until smooth.
• Spread over brownies.

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.