Mar 07, 2014, Updated May 07, 2023 This is the easiest frosting I have ever made. You don’t need to wait for the butter to get to room temperature, just melt the butter and chocolate and add sugar and you are done. It is that easy and tastes great. I used semi-sweet chocolate here but for a more chocolaty flavor use bittersweet chocolate. The frosting will go well with these chocolate cupcakes or any other cupcake/cake for that matter. I mean it’s chocolate right? It goes with everything! Ingredients Salted Butter: 1/2 cup, melted & cooled Semi sweet chocolate: 2 oz, melted & cooled Confectioners/Powdered Sugar: 2.5 cups Vanilla extract: 1/2 tsp Heavy cream: 2-3 tbsp Method
- Chop the chocolate finely. I used semi sweet chocolate but for a stronger chocolate flavor, use bittersweet variety.
- In a pan melt together the butter and chocolate. Stir till smooth. Let it cool to room temperature.
- Pour the cooled butter and chocolate mixture in the steel bowl of your stand mixer fitted with paddle attachment.
- With mixer at slow speed, start adding the sugar. Once the sugar is incorporated, increase the mixer speed to high and beat for 30 seconds. Repeat the process with the remaining sugar. Also add the vanilla.
- Mix heavy cream/milk and beat at high speed for 1 minutes till smooth and creamy. When done your frosting will look something like this!
Decorate cakes/cupcakes with the chocolate frosting.
- Let the butter and chocolate mixture come down to room temperature before adding sugar.
- When you add the sugar, the mixture might appear to be little clumpy, don’t worry, just increase the mixture speed to maximum and beat for 30 seconds till it’s all well incorporated.
- Adjust consistency of the frosting accordingly, use more cream/milk for a thinner frosting [spreading consistency] and add more sugar for thicker frosting to pipe flowers etc.
title: “Easy Chocolate Frosting " ShowToc: true date: “2024-10-02” author: “Teresa Pierce”
Mar 07, 2014, Updated May 07, 2023 This is the easiest frosting I have ever made. You don’t need to wait for the butter to get to room temperature, just melt the butter and chocolate and add sugar and you are done. It is that easy and tastes great. I used semi-sweet chocolate here but for a more chocolaty flavor use bittersweet chocolate. The frosting will go well with these chocolate cupcakes or any other cupcake/cake for that matter. I mean it’s chocolate right? It goes with everything! Ingredients Salted Butter: 1/2 cup, melted & cooled Semi sweet chocolate: 2 oz, melted & cooled Confectioners/Powdered Sugar: 2.5 cups Vanilla extract: 1/2 tsp Heavy cream: 2-3 tbsp Method
- Chop the chocolate finely. I used semi sweet chocolate but for a stronger chocolate flavor, use bittersweet variety.
- In a pan melt together the butter and chocolate. Stir till smooth. Let it cool to room temperature.
- Pour the cooled butter and chocolate mixture in the steel bowl of your stand mixer fitted with paddle attachment.
- With mixer at slow speed, start adding the sugar. Once the sugar is incorporated, increase the mixer speed to high and beat for 30 seconds. Repeat the process with the remaining sugar. Also add the vanilla.
- Mix heavy cream/milk and beat at high speed for 1 minutes till smooth and creamy. When done your frosting will look something like this!
Decorate cakes/cupcakes with the chocolate frosting.
- Let the butter and chocolate mixture come down to room temperature before adding sugar.
- When you add the sugar, the mixture might appear to be little clumpy, don’t worry, just increase the mixture speed to maximum and beat for 30 seconds till it’s all well incorporated.
- Adjust consistency of the frosting accordingly, use more cream/milk for a thinner frosting [spreading consistency] and add more sugar for thicker frosting to pipe flowers etc.
