Chocolate Frosting – Easy
125 grams soft butter
2-cups Icing sugar (Confectioners Sugar/Powdered Sugar) sifted TWICE
2 Tablespoons Cocoa Powder (added to Icing Sugar and Sifted Twice)
1-2 Tablespoons Full Fat Milk
Using hand held electric mixer/beater, whip butter, icing sugar and Cocoa Powder until smooth and creamy. This may take sometime, as you need it to be light, fluffy. Add Milk little by little whilst whipping to achieve desired consistency.
Chocolate Frosting – Butter Cream
1-cup softened butter
3-cups Icing sugar (Confectioners Sugar/Powdered Sugar) sifted TWICE
¾-cup DARK unsweetened Cocoa Powder (added to icing sugar and sifted twice)
1 ½ teaspoons vanilla extract
Full Fat Milk added to achieve required consistency
Using hand held electric mixer/beater, whip butter, vanilla, icing sugar and cocoa powder until smooth and creamy. Add milk whilst whipping to achieve desired consistency. This should be whipped until it resembles whipped cream.This is a slight variation to the Chocolate Frosting – Easy, and tastes sensational.
When used as cake topper, shave somelight or dark chocolate over the top and wait for people to come back for ‘More Please”
Chocolate Frosting – Simple Cream –
with flavorings of your choice
150 grams softened Butter (Please do NOT use any margarine)
250 grams Icing sugar (Confectioners Sugar/Powdered Sugar) sifted
2-Tablespoons of Dark Cocoa Powder – Sifted
1 Table spoon of your choice of flavoring – suggestions below
Using hand held electric mixer/beater, whip together the butter and sugar until light and cream in color add the vanilla essence – whip again then add the sifted cocoa a little at a time, continue to whip until very light, fluffy and the consistency of THICK whipped cream.
Then fold in any of the following: Khalua, Tia Maria, Baileys, Or any of your favorite Liqueurs
Chocolate Frosting – Whipped
180 grams Unsalted Butter
300 grams 70% Cocoa Solids Dark Chocolate
300 grams of Good Quality Milk Chocolate
1 teaspoon of olive oil
Break up and place all ingredients into a glass bowl and place bowl over a smaller saucepan of boiling water placed on a stovetop setting low.
Keeping stirring until the chocolate and butter melt.
Take off heat and stir in oil. Place mixture into a refrigerator until cooled and thickened slightly.
Then whip with a hand held electric mixer 5-6 minutes until you achieve your desired consistency.