Low Fat Chocolate Buttercream Recipes

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.

SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Add butter and Swerve to a stand mixer and blend on high until incorporated.
• Melt chocolate chips in a microwaveable bowl for 30 seconds to 1 minute until melted.
• Stir chips until smooth.
• While stand mixer is on low speed, carefully pour melted chocolate chips into stand mixer.
• Scrape down sides of mixing bowl then bend again until smooth.
• Does not need refrigeration if using to frost that day. If you do refrigerate, it will need some time to come to room temperature in order to spread it smoothly. You could also microwave for a 30 seconds to a minute to soften if needed.

CHOCOLATE BUTTERCREAM

Steps:

• Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
• To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
• Add the milk carefully and beat until smooth.
• Add the melted chocolate and beat well for 2 minutes.
• Add the vanilla and beat for 3 minutes.
• Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
• **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

LOW FAT CHOCOLATE BUTTERCREAM

Steps:

• Combine coffee granuals with the milk, swish/stir to dissolve, set aside. (coffee optional).
• Cream butter and cream cheese at medium speed until light and fluffy.
• Add vanilla and salt, beat well.
• Gradually add cocoa powder, sugar and milk, beating at low speed. Increase to high and beat until well blended and easy to spread. You may need to add a bit more milk if the consistency is too think.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter with electric mixer.
• Add powdered sweetener and cocoa powder, mix until combined.
• Slowly add unsweetened milk while beating until incorporated.
• Blend in vanilla and stevia until desired consistency is reached.

LOW CARB CHOCOLATE CREAM FROSTING

Steps:

• Mix butter and cream cheese together until smooth.
• Sift confectioner's sugar, and unsweetened cocoa
• Add both to butter mixture. Add salt.
• Add vanilla. Mix well.
• Add in up to 1/3 cup heavy cream.
• You may not need it all, depending on consistency you want.
• Keep in refrigerator until ready to use.
• Allow to come to room temperature before applying.
• Will frost one double layer cake or triple layer mini cake. Frosting layers will not be as high as other frostings, but will be enough.

CHOCOLATE FROSTING

Steps:

• Melt butter over a low heat. Stir cocoa, coffee and vanilla into the butter. Mix in powdered sugar and milk. Beat until smooth. Frost cookies and enjoy.