Chocolate Buttercream Icing Recipes

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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



Chocolate Buttercream Frosting image

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.

6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup cocoa
1/3 cup milk
1 1/2 teaspoons vanilla

CHOCOLATE BUTTERCREAM FROSTING

Provided by Ina Garten

Yield about 4 cups

Number Of Ingredients 10



Chocolate Buttercream Frosting image

Steps:

  • 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.

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4-5 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

CHOCOLATE BUTTERCREAM FROSTING

Provided by Ina Garten

Categories     dessert

Time 25m

Yield about 4 cups

Number Of Ingredients 10



Chocolate Buttercream Frosting image

Steps:

  • 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.

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

CHOCOLATE AMERICAN BUTTERCREAM

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 2 cups (enough for 12 cupcakes)

Number Of Ingredients 6



Chocolate American Buttercream image

Steps:

  • Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

6 tablespoons unsalted butter, melted
3/4 cup cocoa powder
1 1/2 teaspoons vanilla extract
Pinch fine salt
4 cups confectioners' sugar (1-pound box)
6 tablespoons milk

CHOCOLATE BUTTERCREAM FROSTING

Make homemade frosting with just a few ingredients and in just a few minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 5



Chocolate Buttercream Frosting image

Steps:

  • In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
  • Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g

3 cups powdered sugar
1/3 cup butter or margarine, softened
2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
3 to 4 tablespoons milk

PERFECT CHOCOLATE BUTTERCREAM FROSTING

This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.

Provided by FoodJunkie

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 24

Number Of Ingredients 5



Perfect Chocolate Buttercream Frosting image

Steps:

  • Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g

5 cups powdered sugar
¾ cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 teaspoons vanilla extract
5 tablespoons whipping cream, or more as needed

CHOCOLATE BUTTERCREAM ICING

This is the "Kathleen's Chocolate Icing" from the "New Basics Cookbook". It is a fabulous (old-fashioned) buttercream frosting that isn't too sweet and can almost double for mousse! Also, I really like this icing for a chocolate mayonnaise cake!

Provided by Dwynnie

Categories     Dessert

Time 1h20m

Yield 2 1/2 cups

Number Of Ingredients 5



Chocolate Buttercream Icing image

Steps:

  • Combine the chocolate and butter in a small heavy saucepan and melt over very low heat.
  • Remove the pan from the heat, stir in the milk and vanilla, and transfer the mixture to a mixing bowl.
  • Add the sugar gradually, beating with an electric mixer. Continue beating until the mixture is smooth--it will be runny.
  • Refrigerate the mixture for 1 hour, beating every 15 minutes. (The icing will stiffen.).

Nutrition Facts : Calories 948.2, Fat 69.5, SaturatedFat 42.7, Cholesterol 106.7, Sodium 304.9, Carbohydrate 90.8, Fiber 6, Sugar 78.7, Protein 6.8

1 1/2 cups semi-sweet chocolate chips
1/2 cup butter, room temperature
2/3 cup milk
1 teaspoon vanilla
1/2-2/3 cup confectioners' sugar

CHOCOLATE BUTTERCREAM ICING

Make and share this Chocolate Buttercream Icing recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Yield 1 two layer cake

Number Of Ingredients 7



Chocolate Buttercream Icing image

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.

6 ounces semisweet chocolate, broken into small pieces
1 cup unsalted butter, slightly softened
1 large egg, at room temperature
4 large egg yolks, at room temperature
1/2 cup sugar
1/3 cup water
1 1/2 tablespoons brandy or 1 1/2 tablespoons dark rum

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



Basic Chocolate Buttercream Icing image

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

⅓ cup butter, at room temperature
½ cup unsweetened cocoa powder, divided
⅓ cup milk
1 tablespoon vanilla extract
1 (16 ounce) package confectioners' sugar, sifted

CHOCOLATE FROSTING

Here is a buttercream frosting like your grandmother might have made. Pair it with chocolate cake for a rich birthday treat.

Provided by Melissa Clark

Categories     cakes

Time 20m

Yield 2 cups

Number Of Ingredients 7



Chocolate Frosting image

Steps:

  • In a saucepan over medium heat, melt butter with 1/3 cup water and the cocoa, stirring until smooth. Remove from heat, and let cool.
  • Add confectioners' sugar, salt and vanilla, and stir until smooth. Stir in egg yolks until smooth, and then chocolate. Use immediately.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 72 milligrams, Sugar 23 grams, TransFat 1 gram

2 1/2 sticks unsalted butter
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar, sifted
1/2 teaspoon salt
1 teaspoon vanilla extract
6 egg yolks
1 1/4 pounds semisweet chocolate, melted and cooled

PERFECT CHOCOLATE BUTTERCREAM FROSTING

A nice, creamy butter frosing. I got this from a Hershey can of cocoa and have made it many times when I want a chocolate frosting. It is extra good and you can regulate the amount of chocolate you have in it. In the recipe below you will find three different amounts of cocoa. You choose what you like--will it be light flavor, medium flavor, or dark flavor? But only use one of the amounts of cocoa.

Provided by Mimi in Maine

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 7



Perfect Chocolate Buttercream Frosting image

Steps:

  • In a medium-sized bowl, beat the butter till creamy.
  • Add the confectioners sugar and cocoa alternately with the milk.
  • Beat to spreading consistency--additional milk may be needed; add sparingly.
  • Beat in the vanilla.

6 tablespoons soft butter
2 2/3 cups confectioners' sugar
1/3 cup hershey's cocoa (light flavor)
1/2 cup hershey's cocoa (medium flavor)
3/4 cup hershey's cocoa (dark flavor)
1/3 cup milk
1 teaspoon vanilla

EASY CHOCOLATE BUTTERCREAM FROSTING

Make and share this Easy Chocolate Buttercream Frosting recipe from Food.com.

Provided by ThatJodiGirl

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 5



Easy Chocolate Buttercream Frosting image

Steps:

  • Beat the butter in a medium mixing bowl.
  • Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
  • Stir in vanilla.

Nutrition Facts : Calories 1003.4, Fat 38.8, SaturatedFat 24.3, Cholesterol 95.9, Sodium 266.6, Carbohydrate 172.9, Fiber 7.1, Sugar 157.5, Protein 5.6

6 tablespoons butter or 6 tablespoons margarine (softened)
2 2/3 cups powdered sugar
1/2 cup cocoa (I prefer Ghirardelli)
4 -6 tablespoons milk
1 teaspoon vanilla extract

FLUFFY CHOCOLATE BUTTERCREAM FROSTING

Light and fluffy chocolate frosting, suggested by my friend Linda. Spread over any cake and smooth out bubbles.

Provided by Tim Tyler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 32

Number Of Ingredients 6



Fluffy Chocolate Buttercream Frosting image

Steps:

  • Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 7.3 mg, Sugar 15.4 g

4 cups powdered sugar
1 ½ cups unsalted butter, softened
¾ cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 pinch salt
4 tablespoons heavy whipping cream

EASY NUTELLA BUTTERCREAM FROSTING

Silky and delicious Nutella buttercream frosting! Tastes Divine on chocolate cake or any cake for that matter!

Provided by Vanessa Correia

Categories     Dessert

Time 10m

Yield 1 Batch, 12 serving(s)

Number Of Ingredients 7



Easy Nutella Buttercream Frosting image

Steps:

  • Beat butter and nutella on medium high speed until creamy about 2 mins.
  • Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed.
  • After every 1 cup of powdered sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds.
  • Add vanilla, heavy cream, and hazelnut extract.
  • Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge.
  • Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Nutrition Facts : Calories 328.6, Fat 17.9, SaturatedFat 13.1, Cholesterol 33.9, Sodium 23.7, Carbohydrate 41.6, Fiber 1, Sugar 39.4, Protein 1.2

3/4 cup unsalted butter, room temperature
3/4 cup nutella chocolate hazelnut spread
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon hazelnut extract
1/2 teaspoon vanilla
1 pinch salt

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