CREAMY BLENDER CHOCOLATE FROSTING
Frosting off the shelf can't compete with this stuff. Scratch-made is the way to go. An ideal icing for all sorts of cupcakes, pastries, and spoonfuls.
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Coarsely chop the chocolate. Add the chocolate to a blender along with the evaporated milk, vanilla extract, sugar, and margarine. Cover the blender and process on low speed until the chocolate is partially chopped. Stop the blender, and stir the mixture, scraping down the sides of the blender as needed. Replace the cover on the blender and process on high speed. Puree until the mixture is smooth, thick, and creamy. There should be no chunks of chocolate left when it's done.
Nutrition Facts :
QUICK CHOCOLATE FROSTING
Great on the Chocolate Walnut Cookies!
Provided by K. Myhre
Categories Desserts Frostings and Icings Chocolate
Yield 24
Number Of Ingredients 5
Steps:
- In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.
- Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.
- Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.
Nutrition Facts : Calories 55.8 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 25.1 mg, Sugar 7.4 g
BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
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.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
HOMEMADE CHOCOLATE FROSTING
This is a simple recipe and makes a perfect homemade chocolate frosting every time!
Provided by Rachel Kane
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 25.7 g, Cholesterol 15.8 mg, Fat 6.4 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44.5 mg, Sugar 23.4 g
CREAMY BLENDER CHOCOLATE FROSTING
Make and share this Creamy Blender Chocolate Frosting recipe from Food.com.
Provided by Marie
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place first four ingredients in blender.
- Heat half and half until just hot.
- Pour milk over ingredients in blender and let sit for about two minutes, then blend on high speed until thickened.
- Note: You can substitute evaporated milk for the half and half.
Nutrition Facts : Calories 990.1, Fat 62.6, SaturatedFat 39.1, Cholesterol 90.9, Sodium 210.7, Carbohydrate 121, Fiber 9.6, Sugar 100.8, Protein 10.1
CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
CHOCOLATE FROSTING I
Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.
Provided by Tia the Baker
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 38.8 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 47.7 mg, Sugar 36.3 g
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
ULTIMATE CHOCOLATE FROSTING
Add chocolate to everything from cupcakes to brownies with this handy chocolate frosting recipe. Fudgy frosting is the ideal accompaniment to Martha's Ultimate Chocolate Cake. With only five ingredients, this chocolate frosting recipe is so easy you'll want to spread it on every dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.
BEST CHOCOLATE BLENDER FROSTING
This came to me from a friend in California a few yrs ago. It redefines how wonderfully perfect and easy chocolate frosting can be.
Provided by Rita Heist
Categories Other Desserts
Time 10m
Number Of Ingredients 6
Steps:
- 1. melt chocolate squares over double boiler over medium heat, stirring occasionally.When chocolate is melted, pour into blender with 1 can evaporated milk and sugar at medium speed for 1 minute then high speed unti the *noise* changes. (there is prob a good explanation for this but I am not Alton Brown]When the noise changes (to a quieter decibal) your frosting is done. Taste for sweetness and add more sugar if you like. This frosting needs no refrigeration, will stay nice and shiny and frosts like a dream as the consistency is perfect. As with any chocolate recipe,the higher quality you use the better the outcome.This can also double as a cupcake filler .....
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- In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, 1-2 minutes. Add half of the powdered sugar and beat until well combined, then add the other half and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla and melted chocolate until combined. Add heavy cream, a bit at a time, until desired consistency. Add more powdered sugar if necessary, until frosting is spreadable. Add a bit of salt, to taste, to cut sweetness.
- Use immediately or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk by hand until smooth.
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