Who does not like chocolate frosting?Outside of a steaming hot mug of cocoa, chocolate frosting is one of the best ways to enjoy thisedible equivalent of loveThere are a few easy homemade chocolate frosting recipes that can be used to compliment any cake, cupcake, or dessert.One of the most important food groups is frosting.Basic time is 15-20 minutes.
Step 1: The ingredients should be gathered.
You'll need: 6 cups of butter or margarine, 1/2 cup of cocoa powder, and a cup or two of powdered sugar.
Step 2: The butter has to be creamed.
In a large bowl, whip room-temperature butter at medium speed with an electric mixer, or with a whisk, until it is fluffy.Beating butter with an electric mixer is quicker than beating it with a whisk.It will be easier to whip to the right consistency if you use room temperature butter.When possible, use butter over margarine.If you want a thicker frosting, use softened stick margarine over soft spreadable margarine.
Step 3: You can blend dry ingredients.
Combine the cocoa powder and sugar in a small bowl.The consistency of your frosting may be affected by the amount of ingredients that are sieved.If you're not able to find superfine sugar, you can use granulated sugar.One cup of powdered sugar will make the frosting much sweeter, so only use 1 cup during this step.
Step 4: The ingredients need to be combined.
The cocoa/sugar mixture should be added to the creamed butter with the milk.The mixture will become too thin if too much milk is added.When the mixture seems thoroughly moist, add the milk at a time, mixing well after each addition, and stop.
Step 5: When the mixture is spreading consistency, beat until you get it.
Add more milk at a time if it's too thick.If it's too thin, add more cocoa/sugar mixture at a time.The cocoa/sugar mixture should be prepared in a ratio of 2 parts sugar to 1 part cocoa powder.The mixture is thin at this point and should be spreadable.
Step 6: It's a good idea to add a bit of vanilla.
Add the extract when the frosting has reached the right consistency.To combine, blend well.
Step 7: Add sugar.
The powdered sugar should blend well so there aren't any clumps.The thicker the frosting, the better it will hold its form.
Step 8: The frosting can be used.
If you want to spread the frosting on your cake or cupcakes, you can keep it out of the air for two or three days.
Step 9: The ingredients need to be gathered.
You'll need butter, softened cocoa powder, powdered sugar, and evaporated milk.
Step 10: The dry ingredients should be combined.
In a medium-sized bowl, mix together cocoa and powdered sugar.Continue mixing.
Step 11: Put the butter in a container.
The butter can be whipped with an electric mixer or whisk.If the butter is softened to room temperature, using the electric mixer will take less time than using a whisk.
Step 12: The ingredients need to be combined.
When everything is combined and smooth, slowly add the cocoa/sugar blend to the whipped butter, alternating with the evaporated milk.Continue beating until it becomes fluffy.Add more milk if the frosting is too thick.Add more sugar if the frosting is too thin.
Step 13: The frosting should be used as you please.
The frosting can be spread on cakes, cookies, cupcakes.If you don't use it immediately, store it in a container in your refrigerator for up to three days.
Step 14: The ingredients should be gathered.
You'll need 3 and 1/2 cups of powdered sugar, a cup of cocoa powder and unsalted butter.
Step 15: Put the dry ingredients together.
In a medium-sized bowl, mix together cocoa and powdered sugar.Break the mixture up as you go along.
Step 16: Put the wet ingredients in a bowl.
In a separate medium bowl, add the milk and stir until evenly blended.
Step 17: Take the butter and cream it.
In a separate large bowl, whip the butter with an electric mixer.Since using an electric mixer will make the process quicker and result in even fluffier butter, you can use a whisk, but it is not available.The softened butter should be used in a room temperature.
Step 18: Add the ingredients.
The butter should be alternating between one and the other.Beat until it is well-blended and fluffy.Add more milk if the frosting is too thick.Add more sugar if the frosting is too thin.
Step 19: The frosting can be used.
You can spread it on the cake or cupcakes, or keep it in a container in the fridge for two or three days.
Step 20: The ingredients need to be gathered.
This is a great frosting to use if you can't eat dairy.You will need: 125g soy or olive spread, 500g icing sugar/confectioners sugar, 80g cocoa powder, 100ml soy, almond or rice milk.
Step 21: Add the spread to the bowl.
When it turns creamy, beat with an electric mixer.The consistency of soy/olive spread is thinner than butter or stick margarine, so you don't want to over-beat it.Doing so could thin it out too much.
Step 22: The sugar and non- dairy milk should be added.
Half of the icing or confectioners sugar should be added to the creamed spread.2 ounces of non-dairy milk is enough.The volume grows when the mixture turns light.
Step 23: The remaining ingredients should be put in a mix.
The rest of the icing or confectioners sugar should be added.Until well combined, beat more.The mixture should have a creamy texture.If it's a little stiff, add a bit more non-dairy milk.If the frosting seems too thin, add more sugar at a time.