Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and chocolate butter icing until melted. Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.

Remove the bowl from the heat and leave to cool a little. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

1 208 208 208c52 0 99. This is the Best Chocolate Buttercream Frosting you’ve ever tasted and is so easy to make. Great on cakes, cupcakes, and brownies! This is definitely The Best Chocolate Buttercream Frosting we have ever tasted and is so easy to make. Sweet, fudgy, creamy, and delicious – you’ll never use store-bought Chocolate Frosting again.

It is the perfect Chocolate frosting for cupcakes, cakes, or even brownies! Pin this delicious homemade frosting for later and follow us for more great Frosting Recipes. You want to give the butter and vanilla and chance to meld together. Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.

Step 4: Add the Cocoa Powder to the bowl with the Powdered Sugar. Step 5: Use a fork to whisk the Cocoa Powder and Powdered Sugar. We highly recommend that you do not skip this step because you need to fully incorporate the dry ingredients to maximize the chocolate flavor in your frosting and avoid pockets of pure cocoa powder in the frosting. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. Expert Tips and FAQ’s What type of Cocoa Powder should I use? We think the classic Hershey’s Unsweetened Cocoa Powder creates the perfect chocolate frosting flavor that everyone loves.

But you can use your favorite brand. Can you substitute coffee for the milk? You can replace the liquid for brewed coffee if you want to really enhance the chocolate flavor. You won’t taste the coffee flavor in the final frosting but it will definitely intensify the chocolate flavor. You can also use Half n’ Half or Whipping Cream or even almond milk instead of the milk. Does the frosting need to be refrigerated?

No, the frosting does not need to be refrigerated. For example, brownies frosted with this Chocolate Buttercream would be fine left out on the counter for 2-3 days if the pan was tightly covered with aluminum foil. How do I store any leftover frosting? Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting in order to avoid freezer burn, the frosting should be fine in the freezer for 3-4 months. What should I do if my frosting turned out too thin?

Temperature plays a big part in the consistency of frosting. A thin frosting could mean that the butter has gotten overworked and is too melted. The first thing to do is refrigerate the frosting for an hour and then check to see if the frosting has set back up again. What should I do if my frosting turned out too thick? Add another teaspoon of milk and mix again. Continue to add the milk, a teaspoon at a time, until the frosting is the consistency that you like it.

This is the Best Chocolate Buttercream Frosting we have ever tasted and is so easy to make. Instructions Add the butter and the vanilla extract to a mixing bowl. In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. If you don’t have a food scale, measure 4 cups instead. Add the Cocoa Powder to the bowl with the Powdered Sugar.