Number Of Ingredients 6 Steps:
Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder. Add most of the milk. Begin mixing at low speed so you won’t have a cloud of powdered sugar in your kitchen. Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
Time 10m Yield 3 3/4 cups Number Of Ingredients 5 Steps:
Place butter in a bowl and beat until creamy. Add sugar and cocoa, mixing well. Stir in milk in portions, stirring each time. Add vanilla. Spread on cooled cake or other items needing frosting.
Time 10m Yield 2 cups Number Of Ingredients 5 Steps:
Beat the butter in a medium mixing bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.
Time 20m Number Of Ingredients 6 Steps:
In a large bowl, cream shortening and butter with an electric mixer. Add cocoa and vanilla. Make sure to mix the cocoa in well to remove any lumps. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often. When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.
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.
Time 10m Yield 12 Number Of Ingredients 5 Steps:
In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Yield Makes 4 cups Number Of Ingredients 5 Steps:
In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, sugar, vanilla and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Stir in melted chocolate.
Time 20m Yield 24 Number Of Ingredients 6 Steps:
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Combine powdered sugar, butter, cream, and vanilla extract in a mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Add cocoa and melted chocolate chips; mix until creamy. Place in the refrigerator for 10 minutes before using.
More about “basic chocolate buttercream icing recipes”
Time 15m Yield 10-12 cupcakes, or 1 x 20cm cake Number Of Ingredients 5 Steps:
Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn’t touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins. Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
