Recipes for "chocolate frosting"

Melt the chocolate either in 30 second bursts in the microwave (stirring vigorously between each burst) or over a double boiler until the chocolate is mostly melted with some solid pieces still visible.

Remove from the microwave or the double boiler, and stir until the chocolate is completely melted. Set aside for 5 minutes to cool, stirring occasionally.

Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat in 1 1/4 cup of the powdered sugar a little at a time, followed by the vanilla. Beat until smooth.

At this point, the texture should be firm but spreadable and slightly soft. Next, you’re going to chill your frosting, but you may need your hand mixer at the very end, so simply set it aside now to save yourself on dishes!

Place the bowl of frosting in the refrigerator for 20 minutes.

Remove frosting from the refrigerator and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional powdered sugar 2 tablespoons at a time. No need to chill after adding additional sugar.

Once frosted, baked goods can be stored for up to 2 days covered and at room temperature. The frosting on its own will keep for up to 5 days, covered, and at room temperature, or up to 7 days in the refrigerator.

First begin by making your frosting: Add coconut cream, chocolate chips, and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the refrigerator to harden for 6 hours or until hard. Overnight is best!

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 3 round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray (otherwise cake is likely to stick).

In a large bowl, mix together melted and cooled coconut oil, coconut sugar, eggs, vanilla, and apple cider vinegar with an electric mixer until smooth. Add Almond Breeze Unsweetened Vanilla Almondmilk and beat once more until mixture is well incorporated.

In a separate bowl, whisk Blue Diamond Almond Flour, cocoa powder, coconut flour, baking soda, and 1/2 teaspoon salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side. Divide batter evenly between pans and spread out with a spatula to smooth the tops.

Bake in the preheated oven until a tester comes out clean or with just a few crumbs attached, rotating the pans halfway through baking, 20 to 30 minutes.

Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least 1 hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. Cake can be made a day ahead if you’d like!

Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or an electric mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!

Layer cake, using about 1/3 to 1/2 cup frosting between each layer, then frost the top and sides with remaining frosting.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.

Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.

Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.

Mix in vanilla extract.

Add in 1/3 of the flour mixture, and mix until just combined.

Add in 1/2 of the coffee and buttermilk, and mix until just combined.

Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.

Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.

Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.

Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.

Add in powdered sugar 1 cup at a time, mixing well after each addition.

Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.

Spread frosting over the cooled cake.

Gather all ingredients.

Whisk cocoa powder and warm melted butter together in a large bowl; let sit for 2 minutes.

Add confectioners sugar, 5 tablespoons milk, and vanilla extract. Beat with an electric mixer until well blended, smooth, and creamy, about 2 minutes, adding 1 or 2 tablespoons more milk as needed to get to desired consistency.

Gather the ingredients.

Stir melted butter and cocoa powder in a bowl until evenly mixed.

Add in confectioners' sugar and milk; beating until smooth and easily spread. Stir in vanilla extract.

In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.

Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.

Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

Gather all ingredients.

Sift confectioners' sugar and cocoa powder into a medium bowl.

Beat butter in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in sugar mixture alternately with evaporated milk until well combined; blend in vanilla.

Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired.

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.

Gather all ingredients.

Beat together cocoa and melted margarine in a large bowl until combined.

Add milk and vanilla; beat until smooth.

Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.

For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.

Beat egg whites in another medium bowl until stiff peaks form. Set aside.

Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Add remaining 1/2 of the flour mixture and mix until just combined. Batter will be thick.

Fold 1/3 of the beaten egg whites into batter until combined. Fold in remaining 2/3 of the beaten egg whites until no streaks remain. Fold in cranberries. Spoon batter evenly into the prepared cupcake pan, filling each liner about 7/8 full.

Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.

Meanwhile, make the frosting. Beat butter with an electric mixer on high speed until smooth, 3 to 4 minutes. Add confectioners' sugar and salt. Beat until smooth and well combined, another 2 to 3 minutes. Add melted white chocolate, and beat until combined, 1 to 2 minutes. Add heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.

Frost cooled cupcakes and serve.

Stir the lightly beaten egg whites, evaporated milk, sugar, and light butter together in a saucepan over medium heat until thickened and bubbly, 10 to 12 minutes.

Fold the coconut and walnuts into the thickened mixture. Set aside to cool completely before using.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. In a large bowl, beat together the butter and sugar until fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the milk, beating until just combined.

3. To make the caramel. Melt together the butter, brown sugar, and maple in a medium saucepan. Bring to a boil and cook 4-5 minutes, until thickened slightly. Stir in the vanilla and salt.

4. Pour 2/3 of the batter into the prepared pan. Drizzle half the caramel over the batter, then pour over the remaining batter (it will not cover the caramel fully). Then drizzle over the remaining caramel. Use a knife to lightly swirl the caramel around, don't over mix. Bake for 30 to 35 minutes, until the center is just set. Let cool completely.

5. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 30 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. If desired top with chocolate. Slice, eat, and enjoy!!

1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper.

2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and apple butter, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Stream in the apple cider, beating until just combined. Pour the batter among the 2 cake pans.

3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.

4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.

5. To make the brown sugar icing. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Add the powdered sugar vanilla. Beat until well combined. The icing should be glossy and pourable.

6. Pour the icing over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with caramel pieces and/or sea salt. Slice, eat, and enjoy!!

1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper.

2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the buttermilk, beating until just combined. Pour the batter among the 2 cake pans.

3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.

4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.

5. To make the brown sugar frosting. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be glossy and pourable. If it feels too runny, add powdered sugar to thicken it.

6. Pour the frosting over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with chocolate curls and sea salt. Slice, eat, and enjoy!!

1. In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, cardamon, all-spice, and salt, beat until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a Santa cookie cutter or your favorite holiday shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place the sheet into the freezer, freeze until firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 10-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting: In the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the melted white chocolate, and vanilla, beat until combined.

5. To decorate. Transfer half the frosting to a piping bag fitted with a small tip or ziplock bag and snip a very small portion of the corner off the bag. Using a knife, frost Santa’s hat (the top portion of the Santa cookie) and sprinkle with red sanding sugar. Using the piping bag, draw on the white rim of Santa’s hat, and the white ball at the tip of the hat. Now draw on his white beard. Make 2 dots for his eyes, and one for his nose. Place 2 mini chocolate chips in for his eyes, and a red M&M for his nose (use above photos for visuals).

6. Store cookies in a single layer in an airtight container for up to 3 days. And of course you can decorate these however you’d like. This is just how I decorated  my cookies!

And of course you can decorate these however you’d like. This is just how I decorated  my cookies!

1.Preheat the oven to 325 degrees F. Line a 9x13 inch baking pan with parchment paper.

2. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer to a mixing bowl. Let cool 5 minutes. Beat in the sugar, and vanilla. Add the eggs, one at a time, and mix until evenly combined. Add the flour and baking soda, beating until combined and the dough forms a ball. Press the dough into the prepared baking dish. Transfer to the oven and bake 20 to 25 minutes or until just golden on top. Let cool completely before frosting.

2. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer to a mixing bowl. Let cool 5 minutes. Beat in the sugar, and vanilla. Add the eggs, one at a time, and mix until evenly combined. Add the flour and baking soda, beating until combined and the dough forms a ball. Press the dough into the prepared baking dish. Transfer to the oven and bake

20 to 25 minutes or until just golden on top. Let cool completely before frosting.

3. To make the frosting: In the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the melted white chocolate, and vanilla, beat until combined

3. To make the frosting: I

n the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the melted white chocolate, and vanilla, beat until combined

4. Frost the cooled cookie bars and decorate as desired. Cut and serve.

4. Frost the cooled cookie bars and decorate as desired. Cut and serve.

Gather all ingredients.

Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes.

Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.

Use to frost a German chocolate cake. Serve and enjoy!

Have all ingredients at room temperature. Melt chocolate in a double boiler or microwave oven.

In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and salt. Slowly mix in confectioners' sugar.

Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until frosting is spreading consistency.

In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy.

Add melted chocolate, milk and vanilla extract, beating until well blended.

Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.

Simply Recipes / Michelle Becker

Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.

Once combined, scrape down the sides of the bowl and increase the speed to medium, beating just until well-combined and creamy.

If needed, add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.

Simply Recipes / Michelle Becker

Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcakes or cake.

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If you’re planning to pipe this frosting, add the full 3 cups of powdered sugar. If it isn’t thick enough for piping, add the mixture to a piping bag and seal. Refrigerate for about 30 minutes, or until stiffened enough for piping.

Simply Recipes / Michelle Becker

Pour the heavy cream into a small saucepan set over medium heat, until steam begins to rise, 2 to 3 minutes. You want the cream to be hot, but do not allow the cream to boil.

If it does happen to boil, make sure you cool the cream down for 5 minutes before adding it to the chocolate.

Alternatively, use a microwave-safe measuring cup and microwave on high, until steaming, about 1 1/2 minutes.

Into a medium-sized mixing bowl, add the chocolate chips. Pour the warm cream over the chocolate chips and allow the cream to sit and melt the chocolate for 10 minutes. Do not stir it.

Add the brandy, cognac or vanilla extract to the bowl of chocolate and whisk the mixture until very smooth.

If you find that chocolate lumps remain, pop the bowl into the microwave, and heat it for 30 seconds, 15 seconds at a time. Whisk the ganache until smooth.

Allow the ganache to sit for 15 minutes (or until it reaches 90°F) stirring every 5 minutes with a whisk, for a pourable, glaze consistency.

Allow the ganache to cool for 25 to 30 minutes, stirring every 10 minutes, for a thicker, pipeable frosting. Once the ganache has reached this stage, it will hold a peak when you lift your spatula or whisk from it.

At this point, you can also whip it with an electric hand mixer on high. It will go from a dark chocolatey-brown ganache to an airy, light brown color.

This recipe will frost a 3 tiered, 8-inch cake. If you have left over frosting stir it into warm milk for a cup of hot chocolate.

In a large metal or heatproof glass bowl, combine the sugar, water, egg whites, corn syrup, cream of tartar, and salt. Beat with an electric hand mixer at low speed just to combine so the eggs are lightly frothy.

Fill a medium saucepot about 1/3 of the way with water. Set it over medium to medium low heat and bring it to a moderate simmer not a boil. The water should have small to medium-sized steady bubbles on the edges of the pot.

You do not want the simmering water in the saucepot to touch the bottom of the bowl. You are using the steam to cook the frosting, not the water directly. The greatest danger with this frosting is cooking it over too high of heat.

Use a hand mixer to beat the mixture at low speed; over the next 3 minutes, gradually increase the speed to high. The first minute or so, the mixture will be frothy, with large bubbles.

After 2 to 3 minutes, the mixture will be foamy, with finer bubbles. Around 4 to 5 minutes, it will have greatly increased in volume and will be fluffy, and white like soft clouds.

Around 5 to 7 minutes, the beaters will leave very distinct trails in the frosting. It will be glossy, stiff, and sticky. If you lift the beaters from the bowl, they’ll form firm little peaks in the frosting. Keep beating and cooking until you see the peaks—it might take a little less or more than 7 minutes.

Remove the bowl from the double boiler. Continue beating until the icing is very stiff and glossy, another 2 to 3 minutes (this increases the volume of the frosting, but also helps it cool down). Stir in the vanilla extract.

Use the frosting within 30 minutes. As it sits, the frosting becomes too tacky and deflated to work with.

If someone comes to the door and you can’t use the frosting immediately, drape a warm, damp kitchen towel over the bowl. This can buy you a little time.

Cakes with this frosting are best enjoyed the day they are decorated; after about 4 hours, the frosting will look less glamorous and become tacky, with a chalky outer crust. It’s still safe and delicious to eat. It’s just not very pretty.

Store cakes iced with seven-minute frosting uncovered and avoid having plastic wrap come into contact with the frosting—it’ll stick to the wrap. If your cake is sliced you can fold plastic wrap or parchment over and press it against the cut part of cake to prevent it from drying out.

In a large bowl, beat the butter until smooth. You can do this with a hand mixer, a stand mixer fitted with the paddle attachment, or in a large bowl with a sturdy wooden spoon.

Simply Recipes / Mark Beahm

Add the powdered sugar, cocoa powder, and optional pinch of salt, and beat them into the creamed butter (use low speed if you’re using an electric mixer, then increase the speed to medium). The mixture will be stiff. Scrape the sides of the bowl down a few times with a rubber spatula.

If you are using a stand mixer, you can avoid powdered and cocoa sugar dust-ups by draping a clean kitchen towel over the mixer and the bowl during the initial part of mixing.

Simply Recipes / Mark Beahm

Add the vanilla to the milk. Then gradually beat the milk-vanilla mixture into the buttercream (if you’re using an electric mixer, do this with the mixer running on low speed).

Scrape down the bowl, then beat again until the color is a bit lightened and the buttercream is very smooth. If it’s too stiff, beat in a little more milk. If it’s too thin, beat in a little more powdered sugar until you reach the consistency you want.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Your buttercream is now ready to use. Once it’s on a cake, it’s fine to keep it at cool room temperature for a few days. If your kitchen is hot, you may want to refrigerate it.

Refrigerate the buttercream in an airtight container for up to 2 weeks. Let come to room temperature and beat thoroughly before frosting cakes or cupcakes. You may also freeze the buttercream in an airtight container for up to 6 months.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth, about 5 minutes. Let cool for a few minutes.

Combine confectioners' sugar, 1/2 cup milk, and vanilla in a large bowl. Use an electric mixer and slowly blend in melted chocolate mixture. Add remaining 1/4 cup milk, a little at a time, until desired consistency is achieved.

Let stand until frosting thickens enough to spread, 5 to 10 minutes.

Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides. Set it aside.

Place the espresso powder and 3/4 cup (163g) chocolate chips in a large bowl. Pour in the boiling water and let it sit for 5 minutes. Then, whisk together until smooth.

Simply Recipes / Cambrea Gordon

Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.

Simply Recipes / Cambrea Gordon

Set a sifter or fine mesh sieve over a medium bowl. Add the flour, cocoa powder, baking soda, and salt, and sift. Whisk to combine.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.

Simply Recipes / Cambrea Gordon

Fold in the remaining 3/4 cup (163g) chocolate chips.

Simply Recipes / Cambrea Gordon

Scrape the batter into the prepared loaf pan. Bake until the loaf has risen and cracked a bit on the top, 65 to 75 minutes. A toothpick inserted into the center should come out with just a few moist crumbs, but no wet batter.

Remove the pan from the oven and set it on a wire rack to cool for about 1 hour. Use the parchment sling to lift the loaf out. Slice and serve at room temperature.

Simply Recipes / Cambrea Gordon

In a double boiler, melt chips and add heavy cream. Mix until smooth and take off of heat.

In a mixing bowl cream together sugar and cream cheese until smooth. Slowly add chocolate mixture. Mixture will thicken up as chocolate cools.

Cream together the butter or margarine with the shortening.

Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.

Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.