EASY CHOCOLATE BUTTERCREAM FROSTING RECIPES

Name: Best Chocolate Buttercream Frosting
Prep time: 10 min
Yield: 3 cups
Ingredients: 1 cup Land O Lakes® Butter softened; 4 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa; Dash salt; 2/3 cup Land O Lakes® Heavy Whipping Cream; 2 (1-ounce) squares bittersweet baking chocolate, melted

BEST CHOCOLATE BUTTERCREAM FROSTING RECIPE - LAND O'LAKES

Best Chocolate Buttercream Frosting Recipe - Land O'Lakes image

Nothing tops a cake like homemade chocolate buttercream. It showcases simple ingredients, but this chocolate buttercream frosting recipe packs a decadent taste!

Provided by Land O'Lakes

Categories Buttercream Frosting Butter Sweet Keeping It Simple Dairy Frosting Cake Dessert

Total Time 0 minutes

Prep Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 cup Land O Lakes® Butter softened
4 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
Dash salt
2/3 cup Land O Lakes® Heavy Whipping Cream
2 (1-ounce) squares bittersweet baking chocolate, melted

Steps:

Place butter into medium bowl. Beat at medium speed until creamy.
Beat at low speed, gradually adding powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often, until well mixed. Stir in melted chocolate.

Nutrition Facts : Calories 200 calories, FatContent 11 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 30 milligrams, SodiumContent 65 milligrams, CarbohydrateContent 24 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

CHOCOLATE BUTTERCREAM FROSTING RECIPE | INA GARTEN | FOOD ...

Chocolate Buttercream Frosting Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Yield about 4 cups

Number Of Ingredients 10

Ingredients

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4-5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

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