Silky Chocolate Butter Frosting Recipes

THE ULTIMATE, AMAZINGLY SILKY CHOCOLATE FROSTING

Steps:

• Melt chocolate in a 2-cup measure or small bowl until smooth (or simply whisk cocoa powder and oil until combined, if using).
• In the bowl of an electric mixer, combine the butter with the vanilla and chocolate mixture with the whisk attachment.
• Add the powdered sugar and milk and whisk for about a minute, scraping sides as needed to make sure all the ingredients are mixed together.
• Set the speed to the highest and whisk for 2-4 minutes - until the frosting is light and fluffy and turns a lighter in color (this incorporates air and sets it apart from regular frostings).

SILKY CHOCOLATE BUTTER FROSTING

Steps:

• In 2-quart saucepan, combine sugar, flour and cocoa.
• With wire whisk, gradually stir in milk until smooth.
• Cook over medium heat, stirring frequently, until mixture has thickened and boils.
• Reduce heat to low; cook 2 minutes, stirring constantly.
• Remove from heat; cool completely.
• In medium bowl, with mixer at medium speed, beat butter until creamy.
• Gradually beat in milk mixture, melted chocolate and vanilla.

CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• In a large bowl, using a hand mixer, cream the butter until smooth, about 1 minute
• Add the vanilla extract, and beat to incorporate
• Using a fine-mesh sieve, sift in the powdered sugar and cocoa powder, then mix until well combined
• Slowly add the milk, 1 tablespoon at a time, to reach desired consistency.
• Mix on low for about 1 minute to achieve a light and airy icing
• Use a piping bag and tip (Ateco # 828 - Open Star Pastry Tip .63'') or other icing tool to decorate your cooled cakes.

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.

FRENCH SILK FROSTING

Steps:

• Combine butter, powdered sugar, chocolate, and vanilla.
• Beat with electric mixer until smooth, on lowest speed.
• Gradually add enough milk to make frosting spreadable (approx. 2 T.).
• Beat until light and fluffy.
• Spread on cake of choice.

SILKY VANILLA BUTTER FROSTING

Steps:

• In 2-quart saucepan, thoroughly combine sugar and flour.
• With wire whisk, gradually stir in milk until smooth.
• Cook over medium-high heat, stirring frequently, until mixture has thickened and boils.
• Reduce heat to low; cook 2 minutes, stirring constantly.
• Remove from heat and cool completely.
• In medium bowl, with mixer at medium speed, beat butter until light and fluffy.
• Gradually beat in milk mixture; beat in vanilla.

SILKY SMOOTH CHOCOLATE FROSTING/ICING

Steps:

• In a bowl using an electric mixer at medium speed beat the sugar with butter, melted chocolate and vanilla until combined.
• Add in half and half cream and continue to beat at high speed until smooth and fluffy (you may need to add in a little more cream or milk until desired consisyancy is achelived).