Whipped Chocolate Icing Recipe

Stable Chocolate Whipped Cream Frosting (Extra Easy)

WebJan 30, 2017 · Using an electric or stand mixer with whisk attachment, gradually beat the heavy cream into chocolate mixture, scraping down …

Rating: 4.3/5(93)
1. Sift together (see recipe notes) powder sugar, unsweetened cocoa, and cream of tarter into a large bowl. Stir in milk until well incorporated. Cover bowl and refrigerate for 30 minutes, or until well chilled.
2. Using an electric or stand mixer, gradually beat whipping cream into chocolate mixtures, scraping down bowl to make sure all chocolate is mixed in. Continue mixing on high until very stiff peaks form. Makes 5 cups.

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The Best Chocolate Whipped Cream Frosting Mom …

WebAug 6, 2019 · 3) With your hand mixer or stand mixer (with whip attachment) on low, gradually add sugar/cocoa mixture, heavy whipping cream, and …

Rating: 4.8/5(8)
1. In a medium bowl, whisk together the powdered sugar and cocoa powder. Set aside.
2. In a large bowl, beat softened butter on medium speed with an electric mixer. Turn up to medium high and beat for 3 minutes until smooth and creamy.
3. With the mixer running on low, gradually add the powdered sugar/cocoa mixture, milk, and vanilla extract. Increase to medium high speed and beat for 3 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
4. Note: If the frosting is too thick, you can add a little more milk. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.

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Whipped Chocolate Frosting The Merchant Baker

WebApr 23, 2015 · When the refrigerated mixture is cool, whip butter with an electric mixer until fluffy, about a minute. Add salt and vanilla and beat to …

1. In a small sauce pan, whisk together the sugar, flour, cocoa powder and milk. Cook over medium low heat whisking frequently until the consistency of a thickened pudding. You may get some lumps during this process, especially if your heat is too high.
2. Remove from heat. Strain into a separate bowl using a spatula to push the pudding through the sieve. This will give you a completely smooth, lump free mixture. Cool completely in the refrigerator. I usually set the bowl in a larger bowl filled with ice, then put it in the refrigerator. This speeds the cooling process.
3. While that mixture is cooling, melt the chocolate chips at 30 second intervals in the microwave, stirring after each interval. Allow to cool as close to room temperature as possible without getting solid again. You want it creamy. If it does get too cool, reheat briefly in the microwave to melt any lumps, stir and allow to cool again.
4. When the refrigerated mixture is cool, whip butter with an electric mixer until fluffy, about a minute. Add salt and vanilla and beat to combine.

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