Extra Creamy Chocolate Icing Recipes

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.
• Slowly beat in milk, a tablespoon or two at at a time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
• Use frosting as desired!

CHOCOLATE ICING MADE WITH REAL CHOCOLATE

Steps:

• Put the water, dark sugar and butter in a pan over a low heat to melt.
• When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.
• Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
• Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
• When the cake has cooled spread it with the fudge icing.

5-MINUTE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
• Add the confectioners' sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
• Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
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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.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

CREAMY RICH CHOCOLATE FROSTING

Steps:

• 1. In a medium bowl, stir cocoa into melted butter and blend thoroughly.
• 2. Add powdered sugar and half and half, alternately, into cocoa mixture, beating until spreading consistency. Add the vanilla.
• 3. Add more half and half if needed to reach proper consistency. Frost completely cooled cake or cupcakes. Makes about 2 cups frosting.

EXTRA CREAMY CHOCOLATE ICING

Steps:

• In a bowl beat the butter until fluffy.
• Gradually add in the whipping cream and vanilla, beating until thoroughly combined.
• Add in the icing sugar 1 cup at a time until completely mixed.
• Add in the melted chocolate; beat until smooth (if needed add in a bit more icing sugar to achieve desired consistency).

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.