Best 5 Chocolate Buttercream Icing 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.

CHOCOLATE COFFEE BUTTERCREAM ICING

Steps:

• Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy; slowly beat in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable.

SUGAR-FREE CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Heat oven to 350°F Grease 2 9-inch round cake pans with softened butter.
• Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
• Remove from heat.
• Mix oat flour, baking soda, and salt in medium bowl.
• Combine buttermilk and vanilla in small bowl.
• Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
• Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
• Pour batter into prepared cake pans.
• Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
• Frosting:.
• Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
• Gradually whisk by hand cream into melted chocolate.
• With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
• Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
• You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.

WILTON'S CHOCOLATE BUTTERCREAM ICING

Steps:

• 1. Stiff consistency In large bowl cream shortening and butter with mixer.
• 2. Add cocoa and vanilla.
• 3. Gradually add sugar one cup at a time. beating well on med speed.Scrape sides amd bottom of bowl often
• 4. When sugar is all in icing will appear dry add milk beat on med speed until light and fluffy
• 5. Keep bowl covered with damp cloth until ready to use.
• 6. For beat results keep icing bowl in fridge when not in use.
• 7. Refrifgerate up to two weeks in air tight container. Rewhip before using.
• 8. Chocolate Mocha Icing- Substitute cold brewed stronge coffee for milkin Chocolate Buttercream Icing
• 9. Dark Chocolate Icing- Add an additional 1/4 cup coca and 1 more Tbsp milk to Choloate Butercream Icing
• 10. For thin (spreading ) Consistency Add 3-4 Tbsp corn syrup, water or milk.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Melt chocolate with 2 tablespoons of the butter.
• reserve.
• Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
• Reserve.
• Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
• Cook over low heat until mixture simmers, cover and simmer 5 minutes.
• Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
• While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
• Continue beating until bottom of bowl is cool to touch.
• Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
• Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
• While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
• When all butter has een added, beat about 5 minutes.
• Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.