Yield about 4 cups Number Of Ingredients 12 Steps:
Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Combine cream mixture with chocolate and stir until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch. Do not boil. Off heat, add vanilla. Cool icing at room temperature until spreadable, about 3 hours. (Icing may be chilled until completely cold, then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)
Time 10m Yield 16 Number Of Ingredients 5 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.
Time 15m Yield 1-1/4 cups. Number Of Ingredients 7 Steps:
In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
Time 30m Yield Makes about 5 cups Number Of Ingredients 6 Steps:
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
Time 1h10m Yield 1 layer cake Number Of Ingredients 18 Steps:
Preheat oven to 350 with rack in the center. Spray two 8" round cake pans with nonstick spray. Whisk dry cake ingredients together in a large mixing bowl. Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup. Add to the dry ingredients and whisk until combined- a few lumps are ok. Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min). Cool cakes for 15 minutes on a rack, then invert them onto the rack. Leave upside down until completely cooled before frosting them. To make icing, melt butter in large saucepan over medium heat. Stir in sugar, cocoa, and salt- the mixture will be thick/grainy. Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch. DO NOT BOIL. Take mixture off the heat, and add vanilla. Cool at room temperature until spreadable (up to three hours). If it isn’t getting thick enough to be spreadable, put in the refrigerator until thick enough to spread. If it gets too thick to spread easily, warm gently in the microwave until it’s just right (20 seconds or so, repeat if necessary). Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
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 15m Yield about 8 cups. Number Of Ingredients 5 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.
Time 20m Yield 2 cups Number Of Ingredients 5 Steps:
Melt butter and chocolate together. Beat in the remaining ingredients. Place bowl in larger bowl containing ice water and continue stirring until icing is thick enough to spread.
More about “glossy chocolate frosting recipes”
Yield 4 Number Of Ingredients 3 Steps:
Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.
