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Cook'n with Betty Crocker 
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Chocolate Buttercream Frosting |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Buttercream Frosting recipe on the web!!Fast Prep: 15 min; 12 servings, about 2 cups _ cups powdered sugar ___ cup butter or stick margarine, softened 2 teaspoons vanilla extract _ ounces unsweetened baking chocolate, melted and cooled _ to 4 tablespoons milk 1. Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and chocolate. 2. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 X 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Note: To fill and frost an 8-inch three-layer cake, use 4 1/2 cups powdered sugar, 1/2 cup butter or stick margarine, softened, 3 teaspoons vanilla, 4 ounces chocolate and about 1/4 cup milk. *Do not use vegetable oil spreads. NUTRITION FACTS: 1 Serving Calories 210 (Calories from Fat 80); Fat 9g (Saturated 6g); Cholesterol 15mg; Sodium 35mg; Carbohydrate 32g (Dietary Fiber 1g); Protein 1g % DAILY VALUE: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 2% DIET EXCHANGES: 1 Starch; 1 Fruit; 1 1/2 Fat Creamy Cocoa Frosting: Substitute 1/3 cup baking cocoa for the chocolate. Mocha Frosting: Add 2 1/2 teaspoons instant coffee (dry) with the powdered sugar. White Chocolate Frosting: Substitute 3/4 cup (3 ounces) white baking chips, melted and cooled, for the chocolate. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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