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This post was updated on September 9th
Lack of Updates
I’am sorry, that i haven’t posted something new since a whole month, but first i have to do my work at home and then this project is back with some fresh content. I choosed a new design because the one before, was just to dark in overall. Hope you you’ll love the new one.
So far, so good - See you next time back on my blog
The Admin of Chocolate Buttercream Frosting Blog
Chocolate Buttercream Frosting Recipe No. 13
Chocolate Cream Cheese Frosting
Ingredients
- 1/4 cup butter, softened
- 8 ounces cream cheese, softened
- 3 ounces -3 squares- unsweetened chocolate, melted
- dash of salt
- 3 cups confectioners sugar
- 1/3 cup half-and-half
- 1 teaspoon vanilla extract
Cooking Directions
- Cream together the butter and cream cheese. Add melted chocolate, salt, sifted confectioners\\\' sugar, half-and-half, and vanilla. Beat until smooth and spreadable.
Source: http://southernfood.about.com/od/icingrecipes/r/bl30103h.htm
Chocolate Buttercream Frosting Recipe No. 12
Fudge Frosting Recipe
Ingredients
- 3 cups granulated sugar
- 1 cup milk or evaporated milk
- 4 squares unsweetened chocolate (4 ounces)
- 3 tablespoons corn syrup
- 1/3 cup butter
- 1 teaspoon vanilla
Cooking Directions
- In a 3- or 4-quart saucepan, combine sugar, milk, chocolate and corn syrup. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and put candy thermometer in pan.
- Continue to cook, stirring occasionally, until mixture reaches 234° (soft ball stage).
- Remove from heat - do not stir.
- Add butter and vanilla and let cool at room temperature, without stirring, to about 110°. This should take about 1 hour.
- With a wooden spoon, beat until creamy and frosting begins to hold shape.
- If it becomes too stiff, add a few drops of hot water and beat until creamy.
- Fudge frosting fills and frosts a 9-inch 2-layer cake.
Source: http://southernfood.about.com/od/icingrecipes/r/bl40212p.htm
Chocolate Buttercream Frosting Recipe No. 11
Orange Frosting Recipe
Ingredients
- 3 tablespoons butter
- 3 3/4 cups confectioners\' sugar (1 pound box)
- 4 to 5 tablespoons orange juice (approximately)
- 1 1/2 teaspoon finely grated orange peel
- few grains salt
Cooking Directions
- Cream butter; add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading. Stir in orange peel and salt. Enough to fill and frost a 2-layer cake, tube cake, or Bundt cake.
Source: http://southernfood.about.com/od/icingrecipes/r/bl40214g.htm
Chocolate Buttercream Frosting Recipe No. 10
Chocolate Buttercream Frosting Recipe No. 10
Ingredients
- 2 1/2 cups confectioners
- 3 tablespoons cocoa
- 1/4 cup butter
- 2 tablespoons heavy cream
- vanilla
Cooking Directions
- In a mixing bowl, cream confectioners\\\' sugar, cocoa, and butter. Beat in heavy cream and vanilla. Add small amounts hot water or hot black coffee until desired spreading consistency is reached.
Source: http://southernfood.about.com/od/icingrecipes/r/bl30527c.htm
Chocolate Buttercream Frosting Recipe No. 9
Chocolate Buttercream Frosting Recipe No. 9
Ingredients
- 1 pound bittersweet chocolate
- 12 ounces semisweet chocolate
- 3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 3/4 teaspoon kosher salt
- 1 1/2 pounds unsalted butter, at room temperature
- 3 teaspoons pure vanilla extract
- 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
- 3 tablespoons dark rum, optional
Cooking Directions
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
Source: http://www.foodnetwork.com/recipes/chocolate-buttercream-frosting-recipe/index.html
Chocolate Buttercream Frosting Recipe No.8
Chocolate Buttercream Frosting Recipe No.8
Ingredients
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cups cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed hot coffee
Cooking Directions
- In the bowl of your mixer, add the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix this mixture on low until combined.
- Combine the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients.
- Pour in the hot coffee.
- Pour the batter into two prepared pans. I used 9-inch pans. Bake in a preheated 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.
- Cool in the pans for 30 minutes and then turn them out on a cooling rack to cool completely.
- Chocolate Buttercream
- 2 sticks of room temperature butter
- 2 1/2 cups confectioners sugar
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 2-3 tablespoons heavy cream
- Cream together the butter and sugar. Gradually add the cocoa powder. Really, add it slowly or you and your kitchen will be wearing it.
- Add just enough cream to get the consistency for spreading. Add the vanilla.
- Ice your cakes.
Source: http://bakedbree.com/chocolate-cake-with-chocolate-buttercream-frosting#axzz1U5figvbJ
Chocolate Buttercream Frosting Recipe No.7
Chocolate Buttercream Frosting Recipe No.7
Source: http://www.myrecipes.com/recipe/chocolate-buttercream-frosting-10000001879934/
Ingredients
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 (16-oz.) package powdered sugar
- 2-3 cup unsweetened cocoa
- 5 to 7 Tbsp. milk
Cooking Directions
- Beat first 3 ingredients at medium speed with an electric mixer until creamy.
- Whisk together powdered sugar and cocoa.
- Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition.
- Beat in up to 4 Tbsp. additional milk for desired consistency.
Chocolate Buttercream Frosting Recipe No. 6
Ingredients
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
- 3 1/2 cups confectioners (powdered) sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
Directions
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Servings
No info
Source: http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/
Chocolate Buttercream Frosting Recipe No.5
Ingredients:
1/2 c. butter
1 tsp. vanilla
4 c. sifted powdered sugar
3/4 c. sifted cocoa
3-4 tbsp. milk
3 tbsp. light corn syrup
Directions:
Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.
Servings:
No info
Source: http://www.cooks.com/rec/doc/0,1730,150187-235193,00.html
Chocolate Buttercream Frosting Recipe No.4
Ingredients:
1 cup powdered sugar
4 tbsp. cocoa
2 to 3 tbsp. milk
Directions:
Cream butter; add cocoa, mixing well. Slowly beat in powdered sugar, adding warm milk as necessary until spreading consistency. Stir in vanilla. Spread immediately. Enough for 1 (3 layer) cake.
Servings:
No info
Source: http://www.cooks.com/rec/view/0,1730,151186-234193,00.html
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