Never Fail Chocolate Frosting Recipes

BEST CHOCOLATE FROSTING RECIPE

Steps:

• In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
• Add in the salt and vanilla. Mix until incorporated.
• With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
• Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
• Beat for 1 minute on medium speed until smooth and creamy.

CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)

Steps:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

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.

NEVER FAIL CHOCOLATE FROSTING

Steps:

• 1. Bring to a boil and boil 1 minute. Remove from heat. With an electric mixer, beat until cool, then spread over cake.

MY NEVER-EVER-FAIL CHOCOLATE FUDGE

Steps:

• Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
• Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
• Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
• Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
• Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
• Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

NANA'S NEVER FAIL CHOCOLATE ICING

Steps:

• Combine all ingredients except vanilla in a saucepan. Stir over medium heat until sugar dissolves. When mixture comes to a rapid boil, boil one minute.
• Remove from heat. Add vanilla. Cool and beat with mixer on medium setting for one minute.

NEVER FAIL CHOCOLATE CAKE

Steps:

• Put all ingredients in a bowl (don't mix till last item has been added).
• Pour into greased cake pan (can be made layer or sheet cake).
• Bake at 350°F for 30 minutes.
• When cooled spread with your favorite frosting.