Whipped Milk Chocolate Frosting Recipes

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

WHIPPED MILK CHOCOLATE FROSTING

Steps:

• Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
• Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
• Let stand for 1 minute, or until the chocolate is melted.
• Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
• Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
• Frost as desired, swirling the frosting into small peaks.
• The frosting will be soft at first, but will thicken up upon standing.

WHIPPED CHOCOLATE FROSTING

Steps:

• In a medium microwave-safe bowl, place chocolate pieces and whipping cream.
• Microwave on high for 1 1/2 to 2 minutes, until chocolate is melted and mixture is smooth when stirred.
• Refrigerate until thoroughly chilled.
• In a large mixer bowl, beat the powdered sugar, butter and vanilla unil thoroughly blended.
• Gradually add chocolate mixture, beating until stiff.
• Use immediately or cover and keep refrigerated.

CONDENSED MILK CHOCOLATE FROSTING

Steps:

• In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
• Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.
• Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.

WHIPPED FROSTING I

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

MILK CHOCOLATE FROSTING

Steps:

• Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.