Chocolate buttercream frosting?

chocolate butter cream is easy.

Add 1/3 cup cocoa to your regular vanilla butter cream recipe. I like to sift the cocoa into the powdered sugar and then add the butter and cream them together before adding vanilla and what ever liquid I choose although thats not exactly how the recipe is written that I have.

If you feel that is too strong of chocolate, go with 1/4 cup. That way you can add more if you want more.

I have been making mine like that for years.

Got it with the chocolate cake I have been making for years from Hersheys.

Here is the link to both. Top is the cake recipe, scroll down for the frosting recipe.

https://www.hersheys.com/recipes/recipe-details.as...

Chocolate marshmallow frosting 2 cups confectioners' sugar half cup unsweetened cocoa powder 6 large marshmallows 4 tablespoons (half stick) butter 1/3 cup plus 1 tablespoon milk 1 teaspoon pure vanilla extract Sift the sugar and cocoa powder collectively into a big mixing bowl. Set aside. Position the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir unless the marshmallows are melted, 3 to four minutes. Take away the pan from the warmness. Pour the confectioners' sugar and cocoa mixture over the marshmallow combo. Add the vanilla and stir until the frosting is tender and satiny. Use without delay to frost the top of the cake of your alternative. In case you purchase the equipped made choc. Frosting just add some blue coloring til you get the color you need. I have under no circumstances tried to peer if it really works with frosting from scratch

Wierd ingredients? Like what,cocoa powder instead of melted choc?Look on Wiltons website they have a good choc buttercream frosting recipe.

If you do go with melted choc let it cool a few minutes before adding molten choc to your frosting or it will melt it. And it will never set back up right.

1/4 -1/2 cup (1 stick) butter or margarine soft room temp.

3 tbsp unsweetened cocoa powder

3 cups powdered sugar

using 1 tbsp at a time add milk , then mix with a fork by hand, to butter, icing sugar and chocolate powder mix(first three ingredients)

1 teaspoon vanilla or almond extract or mint extract (your choice)

To me the texture is important and controlled by the amount of milk added. I like icing to be smooth spreadable, creamy and thick.

- yes it will. you could use your ingredients in making your buttercream minus the vanilla flavor. instead of using milk why not use all purpose cream and just fold the melted chocolate so that your frosting would be more fluffier? to spice it up you could also add cream cheese...

It'll be fine, but you need to wait until the frosting hardens up again -- the hot chocolate will melt whatever fat you are using in the frosting, and it'll take a little time for it to harden up again.

The BEST recipe for Chocolate frosting is on the back of the Hershey's Cocoa box.