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Melt Butter. To prepare frosting place butter into a small saucepan over medium heat. Cook and stir until melted. Add Cocoa Powder. Add cocoa powder and whisk until smooth. Remove from heat and transfer to a medium-large mixing bowl. Let chocolate cool for 10 minutes. Stir In Milk, Vanilla, Powdered Sugar.
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Place your chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return chocolate to microwave and heat for another 15 seconds and stir again. Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth. 6 oz (170 g) semisweet chocolate².
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Whisk through the cocoa well to remove any lumps. Then, add softened butter to the bowl with cocoa. Cream together the butter and cocoa powder until well-combined. Next, alternately add sugar and milk to the cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk.
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Mixed cocoa & vanilla with butter & shortening. Next, on low speed, mix in 2 cups of powdered sugar. Add 2 cups powdered sugar. Mixed 2 cups powdered sugar with chocolate. Then, beat in 1-2 Tablespoons of milk to keep the frosting from getting too dry as you combine. Add 1-2 tablespoons milk to chocolate frosting.
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Heating 30 seconds at a time and stirring after each 30 seconds. When smooth, set aside to cool. 2. Put powdered sugar in food processor. Pulse a couple times to get rid of lumps. 3. Add butter and chocolate mixture. Add remaining ingredients and process until smooth. Generously frosts a 9 x 13 cake or a 3 layer nine inch round cake.
Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing
Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
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Instructions. Cook flour and milk over medium high heat until thickened, approximately three minutes. Remove from heat and cool completely. After flour and milk mixture has cooled, cream together butter, sugar, and cocoa until light and fluffy, about three minutes. Add flour and milk mixture to butter mixture and beat until it has reached a.
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Slowly add in the powdered sugar one cup at a time. Then add in the heavy cream. Finally, add a pinch of salt. 2 teaspoons vanilla, 1/2 cup cocoa powder, 4 cups powdered sugar, pinch of salt, 1/2 cup heavy cream. Use right away, or store in an airtight container until you are ready to use.
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Instructions. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1 minute. Add the sifted powdered sugar and cocoa powder to the bowl one cup at a time and beat until combined.
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How To Make Chocolate Frosting. Combine butter and cream cheese: To the bowl of your mixer, add the butter and cream cheese and mix until fluffy and smooth. Mix in chocolate ingredients: Add the cocoa powder, vanilla extract and espresso powder to the bowl and mix until well combined. Add icing sugar and milk: Beat in the powdered sugar, 1 cup.
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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.
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Instructions. Beat together the butter and cocoa powder until light and fluffy. Add the powdered sugar, milk, vanilla, and salt. Mix until well blended, adding additional milk if needed to bring the frosting together. Continue to beat for 3-5 minutes, until light and fluffy. Pipe the buttercream onto the cooled cupcakes.
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Set aside. In a large mixing bowl, beat the butter for 1 minute or until creamy. Add the vanilla extract and mix until smooth and creamy again. Add the dry sugar mixture in 1 cup portions and mix it into the butter at medium speed. Drizzle heavy cream in as needed when the frosting becomes dry.
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3. Add a pinch (pun intended) of kosher salt to the frosting: While the frosting was good, it would have benefitted from a touch of salt to help balance the sweetness and bring out the chocolate flavor. Try adding 1/4 teaspoon and adjust from there if needed.
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Divide the batter between prepared 9-inch pans and bake for about 30 minutes. After cooling the layers in their pans for 10 minutes, you'll remove them from the pans and cool completely. Once the layers are cooled, you'll make the buttercream frosting. It starts by creaming together softened butter and cocoa powder.
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Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add cream and coffee and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes about 3 cups of frosting.
