Chocolate Frosting I Recipes

QUICK CHOCOLATE FROSTING

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.

CHOCOLATE FROSTING

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.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

CREAMY CHOCOLATE FROSTING

Steps:

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

CHOCOLATE FROSTING I

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.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

CHOCOLATE CHRISTMAS CELEBRATION CAKE

Steps:

• In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
• Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
• Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
• Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

CHOCOLATE FROSTING

Steps:

• Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.

BEST CHOCOLATE FROSTING

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.

CHOCOLATE BUTTERCREAM FROSTING

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.

ULTIMATE CHOCOLATE FROSTING

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.