5-MINUTE CHOCOLATE BUTTERCREAM FROSTING
Skip the store-bought frosting in favor of this easy recipe for the best chocolate buttercream frosting that takes just 5 minutes to make!
Provided by Kelly Senyei
Time 5m
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
- Add the confectioners' sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
- Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 955 kcal, Carbohydrate 160 g, Protein 7 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 94 mg, Sodium 322 mg, Fiber 10 g, Sugar 140 g, ServingSize 1 serving
EASY CHOCOLATE BUTTERCREAM FROSTING
This easy chocolate buttercream frosting recipe comes together in minutes and tastes amazing! The secret is in the cocoa powder! This chocolate frosting isn't too sweet and tastes like chocolate ice cream! Soooo good!
Provided by Elizabeth Marek
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Sift together the powdered sugar and cocoa powder to remove any clumps.
- Place egg whites, powdered sugar and cocoa powder in a stand mixer bowl.
- Attach the whisk and combine ingredients on low and then whip on high for 5 minutes.
- Add in your room temperature butter in chunks. Whisk on high for 8-10 minutes until light and fluffy. Don't be afraid to let it whip, when it's done it will no longer taste like butter.
- Optional: If your buttercream looks curdled, remove one cup of the buttercream and melt it in the microwave for 10-15 seconds until its JUST barely melted. Add the melted buttercream back into the whipping buttercream and it will make it all come together.
- Add in your salt and vanilla extract. Mix until combined.
- Optional: Remove the whisk and place the paddle attachment onto the mixer. Let your buttercream mix on low until the mixture is smooth and creamy and there are no bubbles left. This can take 15-20 minutes and works best with a double batch of buttercream and the entire paddle is covered.
Nutrition Facts : Calories 874 kcal, Carbohydrate 82 g, Protein 5 g, Fat 63 g, SaturatedFat 40 g, Cholesterol 163 mg, Sodium 437 mg, Fiber 3 g, Sugar 74 g, ServingSize 1 g
SOUR CREAM CHOCOLATE FROSTING
Sour cream brings the tangy to this quick and easy chocolate frosting recipe.
Provided by Mary Beth Guba
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
Steps:
- Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 62 mg, Sugar 26 g
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
CHOCOLATE WHIPPED CREAM FROSTING
If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g
CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)
This American chocolate buttercream frosting is decadent, indulgent, and chocolatey. It has just the right amount of sweetness and is perfect for spreading or piping on cakes or Chocolate Cupcakes.
Provided by Natasha Kravchuk
Categories Easy
Time 6m
Number Of Ingredients 6
Steps:
- With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
- Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.
Nutrition Facts : Calories 275 kcal, Carbohydrate 32 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 46 mg, Sodium 53 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
SYLVI'S CHOCOLATE "ICE CREAM" FROSTING
This frosting tastes just like chocolate ice cream! It's also easily modified by simply changing the flavor of chips you use in the recipe. A family favorite even if no one seems to remember where it originated.
Provided by Morgorond
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips, milk and marshmallows in top of double boiler over simmering water.
- Cool to room temperature.
- Whip cream until stiff.
- Fold in vanilla and chocolate mixture.
- Frost one 9x13 or 8 inch layer cake.
- Store in refrigerator.
Nutrition Facts : Calories 160.2, Fat 11.8, SaturatedFat 7.2, Cholesterol 28.1, Sodium 17.4, Carbohydrate 14.8, Fiber 0.8, Sugar 11.3, Protein 1.3
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
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.
FLUFFY CHOCOLATE BUTTERCREAM FROSTING
Light and fluffy chocolate frosting, suggested by my friend Linda. Spread over any cake and smooth out bubbles.
Provided by Tim Tyler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 7.3 mg, Sugar 15.4 g
VANILLA ICE CREAM FLAVORED FROSTING
I was making homemade frosting the other day and was surprised that it tasted just like vanilla ice cream. It's based on an Italian buttercream. It's good enough to eat without a cake.
Provided by -d1473
Categories Dessert
Time 1h
Yield 1 two layer 9
Number Of Ingredients 6
Steps:
- Begin whipping the egg whites with an electric stand mixer on high.
- While egg whites are whipping, mix sugar and water in a thick-bottomed pot and heat to 220F (104.4C) or the "Soft Ball" state.
- The boiling mixture should have large glassy bubbles.
- When egg whites are fluffy and close to stiff, slowly drizzle the sugar mixture into the mixer while the mixer is still on high.
- Reduce the speed of the mixer to medium or low and allow it to cool off.
- The sugar/egg white mixture must be cool before the next step! If need be, refrigerate until room temp or lower.
- Break the butter into approximately one half to one inch cubes.
- Turn mixer on high and add the vanilla and optional color. Then add the butter pieces one by one.
- If the mixture collapses, it means the mixture was too warm and you have to start over.
- Once all of the butter has been incorporated, you are done. Taste it, and it will remind you of vanilla ice cream.
Nutrition Facts : Calories 3689.3, Fat 276.1, SaturatedFat 174.8, Cholesterol 731.5, Sodium 2128.8, Carbohydrate 302.5, Sugar 302.3, Protein 13.7
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