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 5m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
In a mixing bowl, beat the cream cheese and butter until smooth. Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla. Mix well. Spread over the cake or cupcakes. Store in the refrigerator.
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.
Time 10m Yield 12 Number Of Ingredients 4 Steps:
Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
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.
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.
Time 10m Yield 1-1/2 cups. Number Of Ingredients 5 Steps:
In a saucepan, combine confectioners’ sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally. , In a bowl, cream butter. Gradually beat in chocolate mixture until blended. Cover and refrigerate until ready to use.
Yield Makes 6 cups Number Of Ingredients 2 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.
More about “chocolate cream frosting recipes”
Time 15m Yield 2-1/2 cups. Number Of Ingredients 3 Steps:
In a large saucepan, bring cream to a simmer, about 180°; remove from the heat. Stir in chocolate chips until melted. , Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners’ sugar until smooth and thick. Store in the refrigerator.
