110 chocolate buttercream frosting Recipes

food cake mix, water, oil, eggs, buttercream frosting, butter, softened (3 sticks), powdered sugar, milk, vanilla extract, semisweet chocolate, chilled

chocolate velvet cake batter, recipe vanilla buttercream frosting, peppermint oil, chocolate ganache

chocolate velvet cake batter, white chocolate morsels, crushed peppermint candy canes, vanilla buttercream frosting

million dollar lb cake, semisweet chocolate baking bar, heavy cream, serve packet from a 0.93-oz. package of ready-brew colombian medium-roast instant coffee (such as starbuck s via), vanilla buttercream frosting, dutch process cocoa

butter, room temperature, marshmallow cream, salt, vanilla extract, cocoa powder, powdered sugar, milk (optional) or 1 -2 tsp cream (optional)

sugar, water, egg yolks, butter, softened, vanilla, sweet chocolate or 1 1/2 oz unsweetened chocolate (optional)

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

salted butter, softened (2 sticks), powdered sugar, vanilla, milk (any type except fat-free), corn syrup (i used light), unsweetened cocoa powder (for chocolate frosting) (optional)

chocolate velvet cake batter, semisweet chocolate morsels, butter, softened, light brown sugar, eggs, all-purpose flour, baking soda, salt, sour cream, water, vanilla extract, white chocolate morsels, coarsely chopped slivered almonds, toasted, vanilla buttercream frosting: (bourbon ), butter, softened, powdered sugar, milk, vanilla extract, preparation, beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. stir in vanilla extract., bourbon buttercream frosting : substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk.

chocolate velvet cake batter, white chocolate morsels, coarsely chopped slivered almonds, toasted, vanilla buttercream frosting

butter, softened, peppermint schnapps, vanilla extract, salt, powdered sugar, milk, chopped bittersweet chocolate baking bar

instant white chocolate pudding and pie filling mix, skim milk, cold, plus extra for thinning, unsalted butter, room temperature, shortening (can use all butter if desired), powdered sugar, vanilla

brown sugar, canola oil, eggs, flour, baking powder, baking soda, salt, vanilla extract, milk, water, cocoa powder, sweet butter, soft, powdered sugar, vanilla extract, salt, semisweet chocolate chips, light corn syrup, heavy cream

sugar, cream cheese, softened, egg, boiling water, chai-flavored tea bags, chocolate cake mix, land o lakes butter, melted, cooled slightly, eggs, reserved prepared chai-flavored tea, milk, all-purpose flour, unsweetened cocoa, land o lakes butter, softened, sugar, ground cinnamon, ground cinnamon or nutmeg, if desired

cake flour, cocoa, sugar, divided, salt, egg whites, cream of tartar, vanilla, egg whites, water, vanilla, cream of tartar, sugar, sweet butter, cocoa, salt

butter, room temperature, marshmallow creme, salt, vanilla extract, cocoa powder, sugar

cocoa, baking soda, butter or margarine, melted and divided, boiling water, sugar, eggs, slightly beaten, all-purpose flour, vanilla extract, salt, semi-sweet chocolate chips, buttercream frosting (follows) (or you can use your favorite store-bought chocolate frosting)

cake flour, baking powder, salt, unsalted butter, sugar, eggs, slightly beaten, milk, vanilla extract, secret amount almond extract, chocolate buttercream frosting , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., unsalted butter, vanilla, salt, powdered sugar, divided, chocolate chips, melted and cooled (recommended : ghirardelli), heavy whipping cream, secret ingredient