Chocolate buttercream with melted chocolate

Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again. Fold in the melted chocolate until completely incorporated (add a few drops of.. Melt your chocolate first and make sure you cool it down to room temperature before adding it into the buttercream (if it's warm it'll melt the butter and you'll end up with runny icing). If you stir it you should find it cools down to the right temperature in just a few minutes Delicious, flavorful, fluffy, creamy and smooth chocolate buttercream. This is easily worked with to get the degree of chocolatiness you're looking for. I used the pre-melted envelopes of unsweetened chocolate and added, I think, two or three envelopes beyond what the recipe called for, not that it wasn't good without it - for the cake I used. I substitute about 3 ounces of cocoa for the powdered sugar, and then add 2 or 3 ounces of melted chocolate. I agree with the others--cocoa powder gives the icing a stronger chocolate flavor and darker color. The melted chocolate helps smooth out the consistency, because cocoa powder can make the icing a little gritty

Chocolate buttercream recipe - BBC Foo

To make this Fudgy Chocolate Buttercream Frosting, you'll start by melting the chocolate chips. I melt them in the microwave, but you could also melt them over the stove. For the microwave, heat them for about 10 seconds at a time, stirring well between each interval so that the heat is evenly distributed and the chocolate melts evenly Next, pour the chocolate morsels into a microwave safe bowl and microwave for 30-45 seconds until soft. Then, remove the morsels from the microwave and stir to melt into a creamy, smooth texture. With the mixer on low, add the melted chocolate to the butter and sugar mix

Chocolate Buttercream Charlotte's Lively Kitche

Let the mixer run on low speed for 2 to 3 minutes to aerate the flour. Meanwhile, put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth. In another medium bowl, whisk the eggs and oil together until thick, satiny, and light in color Instructions With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute Place the chocolate chips in a glass bowl and microwave them for 90 seconds, at 50% power, stir and microwave again for 30 seconds at 50% power Ganache. Add a small amount of cooled (but not chilled) chocolate ganache to the buttercream. This magic combo of heavy cream + melted chocolate lends intense fudgy richness to the American buttercream texture and a huge dose of chocolate flavor. 2

Chocolate Butter-Creme Frosting Recipe Allrecipe

  1. Chocolate Buttercream Frosting. Chocolate buttercream frosting is a true staple. I've already shared a recipe for a Fudgy Chocolate Buttercream Frosting that uses melted chocolate, so today I want to share the classic version with you. Creamy, smooth chocolate buttercream made with rich cocoa and loads of butter
  2. You can totally make buttercream with melted chocolate. I love using white chocolate in my buttercream to make it more stable but the same thing applies with melted chocolate for buttercream frosting. Instead of using cocoa powder, you can melt down 4 oz (or more) of melted chocolate of your choice
  3. You can also use melted chocolate in place of the cocoa powder. I would melt 5-6 oz of semi-sweet chocolate or dark chocolate. After you've creamed the butter turn the mixer to low and slowly stream in the melted chocolate. Once the chocolate has been fully incorporated add the powdered sugar to the chocolate mixture 1 cup at a time
  4. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in cocoa powder, melted..

Chocolate Mocha Frosting: Substitute cold brewed strong coffee for milk in the chocolate buttercream recipe. Dark Chocolate Frosting: Add an additional 1/4 cup of cocoa powder (or one additional 1 oz. square unsweetened melted baking chocolate ) and 1 additional tablespoon milk to the chocolate buttercream frosting recipe. Storag Chocolate buttercream with a touch of salty goodness! YUM! Thanks for sharing! Amber — May 3, 2017 @ 9:00 am Reply. This is by far the best chocolate frosting I've ever tasted! I make cakes from home for a living, and have tried so many different chocolate frostings, I'm not a chocolate frosting person. They're always to chocolatey or.

Adding Melted Chocolate To Buttercream - CakeCentral

Start by adding hot coffee (or water) to the cocoa powder. The hot liquid will melt the cocoa solids in the powder which will intensify the chocolate flavor. Add the sugar, oil, and sour cream. These ingredients will bring the temperature of the cocoa mixture down so the eggs don't get cooked Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth. In a medium bowl, beat with an electric mixer butter until soft. Add melted chocolate, vanilla extract, and salt. Mix until well combined Add the milk and vanilla extract to the creamed butter and sugar mixture, and mix thoroughly using a spoon or a hand whisk to create a smooth, silky cream. Finally, carefully add the melted chocolate and beat furiously until the cream becomes light, silky and shiny Step 1. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Advertisement. Step 2. Combine powdered sugar, butter, cream, and vanilla extract in a mixing bowl. Mix with an electric mixer on medium speed for 2 minutes

Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool. Whip the butter in your mixer until it's light and fluffy. Add in the cocoa, beating until combined.When the chocolate is cool, add it to the butter While the blender is on slowly add the cooled melted chocolate and keep beating for 2 minutes. Once everything is incorporated . Check if u need to add 2 tablespoon milk/cream or not . Now its time to beat on high continuously for 3-4 minutes. Scoop buttercream on a spoon or spatula and turn over Instructions Melt your butter and unsweetened chocolate in short increments in the microwave, or using a double boiler. In a large bowl add the powdered sugar, vanilla and the melted chocolate mixture. Whip together with a stand mixer or hand mixer until all combined

Chocolate Buttercream Frosting: Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Add in the sifted cocoa and salt, and mix on low until the cocoa is fully incorporated, and no clumps remain. Slowly add in the powdered sugar, 1 cup at a time Melted chocolate bars make the best and richest chocolate buttercream. Using a double boiler, you can melt chocolate with maximum control. Melt it over simmering water until the last chunks are nearly melted. When only a couple of larger chunks remain, remove the bowl from the heat and continue to stir until the chocolate is completely melted

Pour melted chocolate into the buttercream, along with a splash of vanilla for additional flavour. Beat until combined and smooth. Heavy Cream — This frosting gets very, very thick so you will need to add heavy cream or milk to thin it out. I prefer to add heavy cream because it gives the frosting its creamy and fluffy texture Instructions. In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently. When melted, cool completely and chill until solid. Remove from fridge and allow to come up to room temperature. Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy This super chocolatey buttercream is easy to make at a moment's notice. Skip the store-bought and follow the tips and tricks below for the dreamiest chocolate buttercream ever! STEP 1: MELT THE CHOCOLATE. We start by melting our chocolate over a double boiler until smooth and silky. Stir often to avoid over heating the chocolate 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

Fudgy Chocolate Buttercream Frosting Easy Buttercream

In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and let cool. Cut butter into pieces and soften to cool room temperature. In a 1 1/2-quart. Instructions. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute CHOCOLATE BUTTERCREAM FROSTING. Melt chocolate chips over hot water; stir until smooth. Set aside; cool 15 minutes. In large bowl, beat butter until creamy. Gradually add confectioners sugar alternately with milk. Add melted chocolate and vanilla; beat until smooth. Makes enough to frost a two-layer cake Add cocoa to large bowl and whisk to remove lumps (or sift). Add butter and beat until combined. Add sugar, vanilla, milk, and espresso powder, if using. Beat on low speed until combined; beat on high speed about 2 minutes until fluffy and smooth. If consistency of frosting is too thin, gradually add more sugar

Mix sugar and cocoa. 2. Add heavy cream and vanilla extract. 3. Melt chocolate then cool in the refrigerator to room temperature. 4. While the chocolate cools, add the sugar/heavy cream mixture to a sauce pan and cook over medium low heat, adding flour gradually until the mixture thickens like a pudding This easy Chocolate buttercream frosting recipe is made with 5 simple ingredients, perfect for creating beautiful cake layers, toppings, and fillings with a delicious, thick, and fluffy frosting Steps to make chocolate frosting. Chop chocolate into small pieces (only if you're using a bar, no need to chop if you're using chips) and melt in 15-30 second increments, stirring in-between, until completely melted. semi-sweet chocolate into same-sized pieces and place in a microwave-safe bowl Melting Chocolate in the Microwave. To melt the chocolate in the microwave, add the chopped chocolate and oil into a microwave-safe bowl. Heat the chocolate in 20-second increments, stirring after every 20 seconds, until melted. Once melted and smooth, let the chocolate sit for about 5 minutes before dipping the buttercream. Double Boiler. Instructions. Melt the chocolate in a heat-proof glass bowl in the microwave in 30 second intervals until melted and smooth. Set aside to cool. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes)

The BEST Chocolate Buttercream Frosting! - Sugar and Char

Add the cocoa and beat again. Mix in the milk to fully combine. On full speed beat the buttercream for at least 5 minutes until fluffy and smooth. Working fast, beat in the melted chocolate and spread and fill a 20cm cake or fill a large piping bag and pipe over cupcakes Melt the chocolate in the microwave, or in a double boiler. Cool. In a medium bowl, cream the butter. Blend in half of the sugar, then the cooled melted chocolate, vanilla, salt and the espresso powder. Alternate the remaining two cups confectioners sugar with the cream, until it reaches the desired sweetness and consistency

After trying so many chocolate buttercream frosting recipes, I've finally found the one that actually tastes like real chocolate buttercream because it uses melted chocolate rather than cocoa powder. It differs from my regular buttercream frosting recipe because the melted chocolate needs a slightly different variation of ingredients Making the chocolate swiss meringue buttercream. Melt the bittersweet chocolate in a heat proof bowl, over a double boiler. You can also melt it in the microwave in 20 second bursts. Melt the chocolate until about 80% of it is melted. Then stir the chocolate (off heat), until it's all melted from the residual heat It's made by pouring hot cream over chopped or grated chocolate, and stirring until the chocolate has melted. When warm, the ganache can be poured over cakes and pastries to make a lustrous glaze. When cooled, it can be whipped to a consistency resembling buttercream, and spread on cakes or used as a filling Let the chocolate cool down before using. Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy. Makes 5 cups frosting

Chocolate Heaven with Chocolate Buttercream The Splendid

Add cooled melted chocolate into the buttercream. Switch to paddle attachment and beat the frosting until well combined. How to melt chocolate in a microwave: Chop dark chocolate bar into small pieces (or use chocolate chips, if desired) and place it in a microwave-safe bowl 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. STEP 2. Mash the butter and icing sugar together with a fork first, then switch to a wooden. 1 cup granulated sugar. 1 cup unsalted butter (2 sticks), softened but cool. 4 ounces semisweet chocolate, melted & cooled slightly. 1/2 teaspoon vanilla extract. 1/8 teaspoon kosher salt. US Customary - Metric. Instructions. Place the egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk. Melt chocolate squares in microwave for 30 seconds at 50% power, stir, then in 10 second increments at 50% power until fully melted. Set aside. Step 2. W hisk together the powdered sugar and cocoa over a sheet of parchment paper until there are no lumps in the cocoa. Step 3 Instructions. Cream your butter, then combine with sugar, coco powder and milk. Next slowly melt your chocolate chips in the microwave, at 15 second increments. Let cool so it's barely warm to the touch. Add the melted chocolate and peanut butter to the mixture and combine throughly. Enjoy. 3.2.2925

Favorite Chocolate Buttercream Sally's Baking Addictio

Place 150g (5oz) white chocolate broken into pieces in a heatproof bowl and place over a pan of hot water. Stir until melted. Remove from the heat and set aside. Place200g (7oz) butter in a large bowl and beat until light and creamy. Add half of the 225g (8oz) of icing sugar and beat on a low speed until combined Instructions. Place butter in bowl. Mix until creamy and smooth. Add powdered sugar and cocoa powder. Mix until incorporated. Mixture will be thick. Add vanilla and 2 tablespoons of cream. Mix well. Continue adding cream until buttercream reaches the desired consistency Directions. Step 1 In a bowl or a stand-mixer fitted with the paddle attachment, beat butter for a good 5 minutes until very light and fluffy.; Step 2 Add vanilla and salt, beat to combine.; Step 3 Add mascarpone and beat for another 2-3 minutes, until well incorporated. It will look grainy and strange - don't fret. Step 4 Sift in the powdered sugar and cocoa straight in or into another. 1. In a medium microwaveable bowl, melt the chopped chocolate at half (50%) power for 1 minute. Stir to distribute the heat. Continue to microwave on 50% power in 30-second intervals, stirring between each interval, until chocolate is melted (you can also melt your chocolate on top of the stove in a heavy saucepan over low heat). 2

Fluffy, Creamy, Perfect Chocolate Buttercream Frostin

Heat the chocolate in the microwave, stirring with a silicone spatula every 15 seconds, until almost completely melted. Remove the chocolate from the microwave and continue stirring until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. Meanwhile, make the buttercream base Add the vanilla and add the melted chocolate. Let everything incorporate. Add butter to stiff peak meringue to make SMBC. Add the melted chocolate to the SMBC. Scrape the sides and fold the buttercream to remove some of the air. If the buttercream is too soft place it in the fridge for about 15 minutes and mix again Beat the butter with a mixer on medium high speed for 2 minutes, until the butter is fluffy and creamy. Add the melted and cooled white chocolate and beat on medium speed until combined. Add 2 cups of powdered sugar and mix on low until incorporated. Raise the speed to medium high and beat for another minute

Combine and sift together the flour, sugar, salt and cocoa powder in a bowl and mix well. Transfer the mix into a small pot or a saucepan. Add the milk and whisk until dry ingredients are completely dissolved. Bring the mixture to a boil over low to medium-low heat while stirring constantly to avoid burning the bottom White Chocolate Buttercream Frosting: Place the heavy cream and white chocolate chips into a heatproof bowl. Heat in the microwave on a high power for 1 minute. Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips Alternately, the chocolate may be melted using the double-boiler method. Gradually add melted chocolate, a spoonful at a time, to butter mixture; beating until completely incorporated and smooth. (Makes about 3 cups) When chocolate cupcakes are completely cool, frost the tops with Chocolate Buttercream. Makes about 2 dozen Melt the chocolate, stirring occasionally. Remove the bowl from the heat and let it cool on the counter. If you're baking the cake far ahead of frosting it, skip this step until you're ready to frost but give the chocolate about 30 minutes to cool. Prep. Grease and flour (2) 6-inch baking rounds

Best Ever Chocolate Buttercream Frosting Handle the Hea

Home » Dessert » Sauces, Frostings & Toppings » Chocolate Swiss Meringue Buttercream. Chocolate Swiss Meringue Buttercream. Published: May 5, 2017 · by Elizabeth Waterson · Modified: Jun 30, 2021 · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen Process. Melt and cook sugar and water to 118C until bubbling for a good 5 mins. Whip egg whites to medium peaks. Add sugar mixture to egg whites and whip until cool and a stiff melted marshmallow. Microwave the chocolate for 20 seconds (or 10 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for another 20 seconds, stopping, stirring and returning to the microwave until the chocolate has melted

Espresso Chocolate Cake (with Swiss buttercream)- The

Easy Chocolate Buttercream Frosting Recipe Life, Love

Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's. Triple the chocolate has never been so easy. A chewy chocolate cake and chocolate buttercream frosting center is then coated in a layer of hardened dark chocolate! These pops are super simple to make with only a few guided steps. You'll learn how to melt chocolate, make a buttercream frosting from scratch and how exactly to get them to stay on the sticks How to Make White Chocolate Buttercream Frosting. In a medium microwavable bowl, heat the white chocolate chips in 30 seconds increments until mostly melted. Use a rubber spatula or spoon to mix until all the chocolate is melted. Set aside to cool for 5 minutes Instructions. Place the chocolate into a microwave safe bowl and place it in the microwave. Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distrubute the heat

1/3 cup melted chocolate. up to 1/4 cup water. Directions. Whip butter and vanilla on high speed for 3 min. Add in 2 cups of icing sugar and 1/8 cup of water and whip for 3 min. Add in remaining icing sugar and whip for an additional 5 min until light and airy. Add in cocoa powder and melted chocolate, whip for 3 minutes Melt the chocolate by placing it in the microwave at medium power, microwaving in thirty-second intervals until the chocolate is melted. Set aside melted chocolate to allow it to cool. Step Two: Beat the Butter, Sugar, Vanilla, and Salt. In a large bowl, combine the butter, sugar, vanilla and salt

Directions. 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. Stir constantly until just melted; set aside to cool. Combine in large bowl, with mixer at low speed, sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes, until creamy. Add cooled chocolate and beat until combined. If desired, add more milk until frosting is spreading consistency. Makes enough to fill and frost a 2-layer. Our chocolate buttercream isn't really one recipe - it's a combination of two excellent recipes: American-style chocolate buttercream and chocolate ganache. While you could use either one on their own, I like the combination of the silky smooth ganache with the sugary bite of buttercream. It's the best of both worlds - rich but not cloyingly sweet 1.Place the room temperature butter in the bowl of a stand mixer and beat with the whisk attachment until creamy. 2. Add the cocoa powder to the butter and beat until combined, about 2 minutes. 3. Add the powdered sugar, vanilla extract, salt, and milk or coffee. Beat on low speed for 30 seconds Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7. Add remaining icing sugar and cocoa powder. Beat again for 3 minutes. Add milk and vanilla if using. Beat again for 1 minute on speed 7. Spread onto cakes / cupcakes, or spoon into frosting bag and pipe

Crafty Cakes | Exeter | UK - Chocolate Overload Drip Cake

To make this delicious frosting, first add cocoa to a large bowl or bowl of stand mixer. Whisk through the cocoa well to remove any lumps. Then, cream together the butter and cocoa powder until well-combined. Then, add sugar and milk to the cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk Why Chocolate Seizes . Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When chocolate is melted, these ingredients break up evenly, creating a smooth consistency. However, when the melted chocolate comes into contact with water—even the smallest amount—the dry particles become moist and begin to stick together, quickly forming a gritty, rough paste Deselect All. 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

In a large bowl cream the butter, add powdered sugar and mix until creamy. Mix in cocoa powder. Add in melted chocolate and vanilla extract. Mix until creamy. Stir in a pinch of salt. Done! This whipped chocolate buttercream frosting packs in two kinds of chocolate for that true chocolatey flavor; unsweetened cocoa powder and semi-sweet. Instructions. In a medium-sized bowl, beat softened butter with a mixer fitted with a whisk attachment until smooth and fluffy, about 2 minutes. Using a rubber spatula, scrape the sides of the bowl, then beat for another 30 seconds. Add powdered sugar and cocoa powder

Meanwhile, melt chocolate gently in a heatproof bowl set over a saucepan with ½-inch of barely simmering water. Set it aside to cool enough so that it won't melt the butter in the frosting.With mixer on medium speed, add the butter one tablespoon at a time to the cooled whipped meringue. Once all of the butter is added, increase speed to. Chocolate Frosting Recipe for cakes & cupcakes! This frosting takes 1 minute to make, It's very simple and tastes amazing!More chocolate recipes:https://www... STEP 3. Combine flour, baking powder and 1/2 teaspoon salt in another bowl; set aside. STEP 4. Place 1 cup sugar and 1/2 cup butter into bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Add flour mixture; beat at low speed just until combined Carefully melt your milk chocolate using a microwave (30 second intervals) or double boiler. Take your melted chocolate and quickly add it to your buttercream mixture. Immediately turn the mixer on high and get the chocolate mixing through before it begins to set

STEP 1: Place milk chocolate candy bar into small bowl. Microwave for 30 seconds intervals, stirring after each interval until the chocolate is melted and smooth. Set aside and allow to cool. STEP 2: Using an electric or stand mixer, cream together butter and powdered sugar together until light and fluffy, scraping the sides of the bowl as. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined. Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes Chocolate Buttercream Frosting is an essential recipe for every cook! I've been making this easy chocolate buttercream frosting for years. It's my go-to recipe for frosting layer cakes, sheet pan cakes and 9×13 cakes. Growing up my mom purchased little boxes of frosting mix and added melted butter and milk to make frosting