MILK CHOCOLATE FROSTING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 5
Steps:
- Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
MILK CHOCOLATE FROSTING
I was looking for a milk chocolate frosting rather than a bitter sweet chocolate frosting. I found this recipe on the Nestle's site. It turned out great and everyone in the family enjoyed it.
Provided by Luv2ride
Categories Dessert
Time 11m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Instructions.
- Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
- Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
- The morsels may retain some of their original shape. If necessary,.
- microwave at additional 10-15 seconds intervals, (to prevent burning.
- of the chocolate) stirring just until smooth. Alternatively, you can.
- melt the chocolate on a hot water bath.
- Transfer the mixture to a large mixer bowl. Stir in the vanilla.
- extract. Gradually beat in the sugar, alternating with the milk until.
- you get a smooth frosting.
Nutrition Facts : Calories 425.2, Fat 19.8, SaturatedFat 12.4, Cholesterol 32.4, Sodium 254.9, Carbohydrate 59.7, Fiber 1.2, Sugar 55.7, Protein 3.1
CREAMY MILK CHOCOLATE FROSTING
Make and share this Creamy Milk Chocolate Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 2 cups (approx)
Number Of Ingredients 4
Steps:
- Place 1/2 cup softened butter in a mixing bowl.
- Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
- Beat until mixture is smooth and creamy.
CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING
Steps:
- Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
- Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
- In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.
- Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
- In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
- In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.
- Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
DELICIOUS CHOCOLATE ICING
This is a yummy, chocolate icing which is perfect for cupcakes and cakes. The best icing out there
Provided by iloveparis59
Time 15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Beat the icing sugar, butter and cocoa powder together in freestanding electric mixer (Or use a handheld electric whisk) on medium/slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of tablespoons at a time.
- When the milk has been incorporated, add the melted chocolate.
- Once all the chocolate has been combined, turn the mixer up to a high speed
- Continue beating for about 5 minutes, until it is light and fluffy. The longer the frosting is beaten, the lighter and fluffier it becomes!
- Spread on anything and enjoy!!!!!!! :D
WHIPPED MILK CHOCOLATE FROSTING
Make and share this Whipped Milk Chocolate Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 2
Steps:
- Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
- Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
- Let stand for 1 minute, or until the chocolate is melted.
- Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
- Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
- Frost as desired, swirling the frosting into small peaks.
- The frosting will be soft at first, but will thicken up upon standing.
Nutrition Facts : Calories 990.7, Fat 70.9, SaturatedFat 38.7, Cholesterol 151.7, Sodium 134.7, Carbohydrate 78.3, Fiber 4.3, Sugar 65.8, Protein 11.6
CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE FROSTING
Categories Milk/Cream Chocolate Dessert Bake Quick & Easy Halloween Mother's Day Vanilla Winter Birthday Shower Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
- Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
- Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.
- Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.
- Make frosting:
- Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
- Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.
- Frost cake:
- Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.
DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
- In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
- Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
- Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
- For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
- Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.
BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
CHOCOLATE FROSTING (NO EGGS OR MILK NEEDED)
No eggs or Milk needed!! Easy and yummy I found this on vegweb posted by Sarah , EVERYONE LOVES this recipe.
Provided by FeedMePlz
Categories Dessert
Time 10m
Yield 1 cakes worth, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.
- Whisk in the water.
- Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.
- (Make sure you don't boil too long, or it will set like taffy.)
- Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.
Nutrition Facts : Calories 107, Fat 2.4, SaturatedFat 0.3, Sodium 98, Carbohydrate 21.3, Fiber 0.4, Sugar 16.7, Protein 0.3
AMANDA MILK CHOCOLATE FROSTING
This is really easy to make for all of you who buy your own. And lots of people already have the ingredients in their cabinets. Also, because you are the one making it you can add more of less chocolate depending on your personal tastes.
Provided by Brian Davis
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in medium pan.
- Stir in cocoa until dissolved.
- Add sugar, milk, extract.
- Cook and stir until blended.
- *Optional* add more milk for softer spreading.
CHOCOLATE FROSTING
All this traditional buttercream frosting requires is a spoon-for mixing or for eating. This goes great on the Flowerpot Cakes Recipe Source: Relish Mag
Provided by Ceezie
Categories Dessert
Time 10m
Yield 1 1/2 cup
Number Of Ingredients 6
Steps:
- Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar.
Nutrition Facts : Calories 1218.4, Fat 63.7, SaturatedFat 40.3, Cholesterol 166.1, Sodium 808.3, Carbohydrate 168.2, Fiber 3.6, Sugar 159.1, Protein 4.1
CONDENSED MILK CHOCOLATE FROSTING
Rich chocolate frosting.
Provided by Robin J.
Categories Desserts Frostings and Icings Chocolate
Yield 20
Number Of Ingredients 5
Steps:
- In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
- Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.
Nutrition Facts : Calories 77.3 calories, Carbohydrate 11.5 g, Cholesterol 6.7 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 33.3 mg, Sugar 10.7 g
More about "milk chocolate frosting recipes"
10 BEST MILK CHOCOLATE BUTTERCREAM FROSTING RECIPES - …
From yummly.com
CHOCOLATE MILK FROSTING - FOOD & SWINE
From foodandswine.com
Estimated Reading Time 3 mins
MILK CHOCOLATE CUPCAKES WITH BLUEBERRY FROSTING - A LATTE FOOD
From alattefood.com
MILK CHOCOLATE BUTTERCREAM FROSTING {DAIRY FREE} | COMFY BELLY
From comfybelly.com
MILK CHOCOLATE FROSTING - LADYBEHINDTHECURTAIN.COM
From ladybehindthecurtain.com
10 BEST EVAPORATED MILK FROSTING CHOCOLATE RECIPES | YUMMLY
From yummly.com
BEST MILK CHOCOLATE FROSTING RECIPES AND MILK CHOCOLATE ...
From thedailymeal.com
GERMAN CHOCOLATE FROSTING : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
10 BEST CHOCOLATE FROSTING WITH CONDENSED MILK RECIPES ...
From yummly.co.uk
MILK CHOCOLATE BUTTERCREAM FROSTING - ALL INFORMATION ...
From therecipes.info
MILK CHOCOLATE FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST MILK CHOCOLATE BUTTERCREAM FROSTING RECIPES - FOOD ...
From foodnewsnews.com
10 BEST CHOCOLATE FROSTING WITH CONDENSED MILK RECIPES ...
From yummly.com
EASY GERMAN CHOCOLATE CAKE FROSTING SWEETENED CONDENSED MILK
From cakeboxing.com
GERMAN CHOCOLATE CAKE FROSTING WITH SWEETENED CONDENSED MILK
From cakeboxing.com
YELLOW BIRTHDAY CAKE WITH MILK CHOCOLATE FROSTING – MODERN ...
From modernhoney.com
PRODUCT: MILK CHOCOLATE FROSTING | DUNCAN HINES CANADA®
From duncanhines.ca
TRIPLE CHOCOLATE BROWNIES WITH FROSTING | FOODTALK
From foodtalkdaily.com
GERMAN CHOCOLATE FROSTING WITHOUT EVAPORATED MILK ...
From cakeboxing.com
EXTRA RICH MILK CHOCOLATE FROSTING - TARA TEASPOON
From tarateaspoon.com
THE BEST MILK CHOCOLATE BUTTERCREAM FROSTING
From mycupcakeaddictionblog.com
10 BEST ALMOND MILK CHOCOLATE FROSTING RECIPES - FOOD NEWS
From foodnewsnews.com
HEALTHY CHOCOLATE FROSTING {VEGAN} - EATING BIRD FOOD
From eatingbirdfood.com
EASY MILK CHOCOLATE FROSTING - RECIPE | COOKS.COM
From cooks.com
MILK CHOCOLATE FROSTING RECIPE BY MEHWISH AHMED | CAKE ...
From kfoods.com
10 BEST ALMOND MILK CHOCOLATE FROSTING RECIPES | YUMMLY
From yummly.com
GERMAN CHOCOLATE FROSTING WITH CONDENSED MILK - ALL ...
From therecipes.info
TOP 20 EVAPORATED MILK AND FROSTING RECIPES : 2022
From supercook.com
MILK-CHOCOLATE-FROSTED LAYER CAKE RECIPE - FOOD & WINE
From foodandwine.com
10 BEST CHOCOLATE FROSTING WITHOUT MILK RECIPES | YUMMLY
From yummly.com
MILK CHOCOLATE FROSTING RECIPES - CREATE THE MOST AMAZING ...
From recipeshappy.com
MILK CHOCOLATE BUTTERCREAM FROSTING - DELICIOUSLY SPRINKLED
From deliciouslysprinkled.com
GIANT EAGLE - MILK CHOCOLATE FROSTING CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING | RECIPES
From hersheyland.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #easy #cakes #chocolate #dietary #cake-fillings-and-frostings #taste-mood #sweet
You'll also love