how do you make homemade chocolate buttercream frosting?

Question

i am baking a cake. there is a party today. i need the recipe to homemade chocolate buttercream frosting.HELP!!!

I NEED IT WITHOUT SOLID VEGGIE SHORTENING!!!!!!!!!!!

Answer 1

Hi !!
Here are two recipes that I have used:

Chocolate Cookie Buttercream Frosting

"Creamy frosting that tastes great on cookies or bars...especially Chocolate Cookies."

Original recipe yield:
3 cups

INGREDIENTS
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk

DIRECTIONS
Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Spread on Chocolate Cookies or other cookies or bars of your choice. Enjoy!

Servings Per Recipe: 24

------------AND ...

Buttercream Frosting

Ingredients:
4 egg yolks
2/3 cup sugar
1 tbsp. water
16 tbsp. (2 sticks/8 oz/1 cup) unsalted butter, at room temperature
1/2 tsp. vanilla extract
3-4 tbsp. cocoa (or to taste)

Instructions:
In the top pan of a double boiler or a heatproof bowl placed over but not touching simmering water, combine the egg yolks, sugar and water. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.

In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture and add the cocoa. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.

Use the frosting immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy.

Makes about 2 1/2 cups.

Answer 2

INGREDIENTS
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk

DIRECTIONS
Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency.

Depending on the size of the cake and how thick you want the frosting you may need to double the recipe.

Answer 3

The Buttercream frosting I use,and it's very good,Is < 6 cups powdered sugar-1 cup(2 sticks) softened butter-4 to 6 Tablespoons milk-1&half teaspoons vanilla-three fourths teaspoons almond extract,(Beat all ingredients on medium speed until light and fluffy.> good luck,I have noticed,that you are looking for chocolate buttercream,follow the recipe that I gave you,add your cocoa( I add about 2 to 3 teaspoons) it all depends on how much you want in ,add to your liking,,Oh,if you don't have almond extract you can use maple extract,it works just as well,,I made this frosting yesterday,,sometimes I add a little cream cheese in with it,it will make it richer,,now I'll say Good luck ,yup

Answer 4

Buttercream Frosting
in Guest Recipe Book

Average Rating:
(total ratings: 1)
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Servings: Makes 1 1/2 cups

Comments:
Use this basic buttercream frosting recipe for layer cakes, cookies, cupcakes, or sheet cakes. Delicious, easy to make, and a old stand-by that everyone loves.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract or flavoring
4 cups (approximately 1 pound) sifted confectioners' sugar
2 tbsp. milk


Instructions:
Cream butter and shortening with electric mixer until light and fluffy. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready to use.

Store frosting in refrigerator. Keeps for up to two weeks in refrigerator in a airtight container. Rewhip before using.

Makes 1 1/2 cups frosting.


Buttercream Icing Variations:

For Pure White Frosting and a Stiffer Consistency:

Omit butter and add 1/2 cup all-vegetable shortening and 1/2 tsp. butter extract, and use clear vanilla extract.

To Thin Icing:
Add 2 tbsp. more milk or corn syrup per recipe.

To Stiffen Icing:
Chill icing or add more confectioners sugar.

For Chocolate Frosting:
Add 3/4 cup unsweetened chocolate or 3 (1 oz.) squares melted unsweetened chocolate plus 2 tbsp. milk per recipe. Mix well.

For Colored Icing:
With a clean eye dropper, add a few drops of food coloring of your choice to white buttercream frosting, being careful not to add too much. Use to frost cake, cookies, cupcakes, etc.

Answer 5

6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half)
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder, for light flavor or 1/2 cup unsweetened cocoa powder, for medium flavor or 3/4 cup unsweetened cocoa powder, for a dark rich flavor

Cream the butter in a small bowl.
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
Beat with an electric mixer, until the desired texture is achieved.
Note: because of the additional cocoa more cream may have to be needed to reach desired consistancy.

Makes 2 cups