Perfectly Dark Chocolate Frosting Recipes

SENSATIONAL DARK CHOCOLATE FROSTING

Steps:

• On medium heat, melt the butter in a saucepan. Alternatively, melt it in the microwave in 30 seconds intervals until fully melted.
• Transfer the melted butter to a large bowl and add the dark cocoa powder. Use the whisk to thoroughly combine the two.
• Alternate adding a small amount of milk and powdered sugar into the mix at a time. Beat between every addition and continuing beating until it is smooth. You may use a whisk or electric mixer on medium speed.
• If needed, add in additional milk to achieve a smoother, creamier consistency. Add in one teaspoon at a time until you reach the proper consistency. Stir in the vanilla until it is completely combined.
• Use a spatula to scrape the sides of the bowl to ensure everything is thoroughly mixed. The frosting should be free of any lumps. If there are stills lumps, beat it for another 1-2 minutes.
• Rich and creamy, this is the perfect dark chocolate frosting. Add it to white, yellow, chocolate or marble cake to make the most mouth-watering dessert. It even tastes amazing on brownies and cookies.
• You simply can't go wrong with this decadent frosting. Chocolate lovers will rave about how wonderful this frosting is. You'll be tempted to eat it straight out of the bowl because it is so good.

DARK CHOCOLATE FROSTING

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.

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.

" PERFECT" CHOCOLATE FROSTING

Steps:

• Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
• In a medium size pot over medium low heat, melt chocolate, cream, and butter.
• Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
• Cook for 5-6 minutes.
• DO NOT LET BOIL.
• Remove pot from heat.
• Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
• Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
• Remove from ice.
• Spread onto cooled cake layers.
• The frosting will thicken as it sets up.
• If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
• ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.