Best 7 Chocolate Butter Cream Ii Recipes
Welcome to the delightful world of chocolate buttercream II, where sweetness and richness intertwine to create a truly heavenly experience. This delectable frosting is the perfect companion to your favorite cakes, cupcakes, and cookies, adding an irresistible layer of flavor that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of creating the ultimate chocolate buttercream II, ensuring that your desserts reach new heights of deliciousness. Get ready to embark on a culinary journey that will delight your senses and leave you with an unforgettable taste of chocolatey bliss.
Here are our top 7 tried and tested recipes!
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
Steps:
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
CHOCOLATE BUTTERCREAM FROSTING
The most delicious and simple Chocolate Buttercream Frosting recipe! This chocolate frosting pipes great also.
Provided by Melissa Diamond
Number Of Ingredients 6
Steps:
- Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
- Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
- Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
SIMPLE CHOCOLATE BUTTERCREAM
You only need five ingredients to make this decadent chocolate frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, sugar, vanilla and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Stir in melted chocolate.
CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE BUTTER CREAM II
There are only four simple ingredients in this recipe. This is one of few chocolate butter cream recipes that I have gotten to work!
Provided by ROBF222
Categories Chocolate Frosting
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, beat butter until smooth with electric blender. Slowly beat in powdered sugar 1/3 cup at a time. Add milk. Beat in cocoa. Refrigerate until ready to use.n
Nutrition Facts : Calories 237.9 calories, Carbohydrate 47.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 3.8 g, Sodium 41.9 mg, Sugar 45.7 g
CHOCOLATE BUTTER CREAM II
There are only four simple ingredients in this recipe. This is one of few chocolate butter cream recipes that I have gotten to work!
Provided by ROBF222
Categories Chocolate Frosting
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, beat butter until smooth with electric blender. Slowly beat in powdered sugar 1/3 cup at a time. Add milk. Beat in cocoa. Refrigerate until ready to use.n
Nutrition Facts : Calories 237.9 calories, Carbohydrate 47.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 3.8 g, Sodium 41.9 mg, Sugar 45.7 g
Tips:
- Make sure all your ingredients are at room temperature before you start. This will help them combine smoothly and evenly.
- Use unsalted butter so you can control the amount of salt in the buttercream. If you use salted butter, you may need to adjust the amount of salt you add to the recipe.
- Gradually add the powdered sugar to the butter, one cup at a time. This will help prevent the buttercream from becoming too thick and grainy.
- Beat the buttercream until it is light and fluffy. This will take a few minutes, so be patient.
- If the buttercream is too thick, you can add a little bit of milk or cream to thin it out. If the buttercream is too thin, you can add a little more powdered sugar.
- Store the buttercream in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Chocolate buttercream is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking. With a little practice, you can make perfect chocolate buttercream every time.
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