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
RICH CHOCOLATE FROSTING
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, rich chocolate frosting and accented with chocolate-covered strawberries. -Amy Via, North Richland, Texas
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
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
CHOCOLATE & LIME CAKE
Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate - an irresistible flavour pairing
Provided by Diana Henry
Categories Dessert
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
- Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
- Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
- To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
- To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
- Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.
Nutrition Facts : Calories 855 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 74 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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 LIME FROSTING
I made this frosting to go along with Recipe #256709. It was really delicious, and I think I'll try it on other types of cupcakes as well.
Provided by moonpoodle
Categories Dessert
Time 5m
Yield 1 1/2 cupsfrosting
Number Of Ingredients 6
Steps:
- Melt butter and mix with cocoa powder.
- Alternate adding in powdered sugar and milk, mixing the whole time. You may have to add more powdered sugar if it needs to be thickened.
- Mix in lime juice.
Nutrition Facts : Calories 977.7, Fat 35.7, SaturatedFat 22.4, Cholesterol 89.9, Sodium 253.5, Carbohydrate 173, Fiber 6.4, Sugar 157.1, Protein 6.1
KEY LIME CUPCAKES WITH WHITE CHOCOLATE FROSTING
These are a very refreshing treat to have on a summer day! If you like key lime pie, you will love these!! They are nice for something different as far as cupcakes go:) It is important to have real Key Lime juice, instead of just regular lime juice!
Provided by LaurieL.
Categories Dessert
Time 1h10m
Yield 18 cupcakes
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees.
- In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
- In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
- Line muffin tins with paper and fill each liner about 3/4 full.
- Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
- In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
- In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
- Add salt, vanilla, lime juice, and sour cream and mix well.
- Add melted white chocolate and mix just until incorporated.
- Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.
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- In the bowl of a stand mixer, combine all of the ingredients. Using the paddle or whisk attachment, whip on low until the powdered sugar is about half way incorporated, about 1 minute. If you whip at a higher speed before the powdered sugar is a little incorporated, it will fly out of the bowl. Increase the mixer speed to medium high and whip for another 30 seconds before increasing it to high. Whip for 3-4 minutes to allow the powdered sugar to dissolve into the butter and for it to get fluffy.
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