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Chocolate butter icing recipe

Chocolate butter icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

This easy chocolate butter icing can top any cake. Me and my family love it, it's so creamy.

West Midlands, England, UK

18 people made this

IngredientsServes: 8

  • 2 tablespoons cocoa powder
  • 175g (6 oz) icing sugar
  • 1 tablespoon butter
  • 2 tablespoons hot water

MethodPrep:10min ›Ready in:10min

  1. Sift cocoa and icing sugar into a bowl. Make a well in the centre and add the butter, then the hot water. Beat well till smooth and spreadable. Spread on your favourite cooled cake.


Add more icing sugar and / or cocoa if the consistency is too thin.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

youll love it i promise-11 Oct 2012


Cream butter 1 min/speed 4 until light and fluffy.

Scrape down sides of TM bowl.

Add vanilla and Beat 2 mins/speed 4 whilst gradually adding icing sugar/cocoa mix through hole in lid until icing is smooth.

Add sufficient water to give a spreading consitancy. After adding any water, beat again for 15 secs/speed 4.

Accessories you need

Spatula TM31
Measuring cup

Adapted from Edmonds Chocolate Butter Icing found on page 76 of the Edmonds Cookery Book 2007 platinum edtion.

To make your own raw sugar into icing sugar, place 165g raw sugar in TM bowl and mill 20 seconds/speed 10. And set aside until needed.

Recipe makes enough icing to spread onto cupcakes. To pipe roses onto 16 cupcakes as shown in picture, you will need to double the recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Yellow Butter Cake with Chocolate Frosting

Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl stir until cocoa is dissolved.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners' sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.

Using a serrated knife, trim tops of cakes to make level brush off crumbs. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate, and spread top with 3/4 cup of frosting. Place the second layer on top, bottom side up, and spread top with 3/4 cup of frosting repeat process with the third layer. Place the remaining layer on top of the third layer, bottom-side up insert a dowel into the center of cakes if necessary. Spread entire cake with remaining frosting. Decorate with sprinkles, if desired.

How To

Explore our guide to the different types of buttercream frosting. Learn more about all the different types of frosting at Wilton.

Firm enough to maintain its shape but soft enough to be whipped and creamed with ease, room temperature butter is essential for making smooth batter and lightly-textured baked goods

Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers. Made by whipping cooked egg whites, this frosting is sure to take your cakes and cupcakes up a notch!

Chocolate Buttercream Frosting Recipe

Prep Time: 10 minutes
Serving Size: 2 Tbsp (31g)
Calories: 150 Calories


¾ cup unsalted butter, softened

4 oz. unsweetened baking chocolate, melted


Combine Truvia Cane Sugar Blend and corn starch. Add to coffee or spice grinder and pulverize until very fine the volume should increase 30-50%. This will give the frosting a smooth texture.

Cream butter with a paddle attachment for 2 minutes at medium speed.

Sift the powdered Truvia Cane Sugar Blend into the mixing bowl. Add the melted chocolate, salt and vanilla and mix at low speed for 1 minute.

Mix at medium speed for 3 minutes.

If you prefer a thinner frosting, add 1 tbsp milk, mix and repeat until desired frosting consistency is achieved.

Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)

Try this Chocolate Buttercream Frosting. No powdered sugar needed. It is so light and fluffy and smoother than the classic American Buttercream Frosting. It is easily the best buttercream frosting I've tried.

My best friend, Sharon, asked me to make a chocolate cake for her hubby, Ariel, for his birthday last week.

The thing is I know a really good (probably the best) chocolate cake recipe that I usually use to make my mousse cake. But the usual mousse cake I make is probably not the best one in a hot weathered country like the Philippines.

Sure we have mousse cakes here but I am just worried about the handling from the time the cake will be picked-up up to the time that it will be served.

I am not sure if this delicate cake can handle all that heat. literally! Frankly, I am really hesitant to make anything that involves whipped cream unless I know it can be served cold or directly from a fridge or chiller.

So, the answer: buttercream frosting!

I've made American buttercream and Swiss meringue buttercream before. They are both with advantages and disadvantages.

American buttercream is the easiest to make but it can be too sweet.

On the other hand, swiss meringue is less sweet but can be a little daunting to make.

I personally find American buttercream tooth-achingly sweet and I usually end up with a slightly gritty texture (from the powdered sugar) which is fine for other people, some actually like it. But for those people (like me) who are not a big fan of American buttercream, you should definitely try Ermine Icing.

It is also called flour buttercream or cooked frosting. It is light and fluffy and smoother than the classic American Buttercream Frosting.

Although it involves a bit more work but definitely easier than Swiss Meringue Frosting. It is simply making a milk pudding and combining it with softened butter.

But for my cake, I added cocoa powder to make chocolate frosting. I actually ended up with two variations. The first variation is with cocoa powder added at the end, while with the second, it was added in the beginning to make chocolate pudding. The first variation is great for frosting cakes as it is sturdier and the latter for cupcakes because of its lightness and fluffiness.

To me, it is easily the best cupcake frosting.

Above is how your butter should look like after beating it for five minutes with electric mixer. Below is how it looks like after combining the pudding and butter together.

Chocolate Amaretto Buttercream Frosting Recipe

this frosting goes well with my Amaretto brownies but I'll warn you the combination is very rich and chocolaty, it is always a crowd pleaser. This frosting is also wonderful on cake and cookies.

  • quick
  • and
  • easy
  • chocolate
  • almond
  • amaretto
  • none
  • quick
  • and
  • easy
  • chocolate
  • almond
  • amaretto
  • none

Schedule your weekly meals and get auto-generated shopping lists.

  • ½ cup butter softened
  • 2&1/2 tablespoons Amaretto
  • ¼ teaspoon almond extract (may substitute vanilla extract)
  • ¼ cup baking cocoa
  • 3 to 4 tablespoons milk or cream
  • dash of salt
  • 2 cups powdered sugar (may need a little more more than 2 cups)


  • ½ cup butter softened shopping list
  • 2&1/2 tablespoons Amarettoshopping list
  • ¼ teaspoon almond extract (may substitute vanilla extract) shopping list
  • ¼ cup baking cocoashopping list
  • 3 to 4 tablespoons milk or cream shopping list
  • dash of saltshopping list
  • 2 cups powdered sugar (may need a little more more than 2 cups) shopping list

How to make it

  • Combine softened butter, Amaretto, extract, cocoa and cream in a large mixing bowl, beat on medium speed until smooth, gradually add the salt and powdered sugar beating until smooth. Spread frosting on prepared brownies, cake or cookies. Leftover frosting may be refrigerated.
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Wonderful combination. Thank you for sharing! *5*

The Cook

The Rating

Flavor match made in heaven. wonderful stuff you have here. YUMMY

Oh boy now that's the icing that topped the "brownie" OMG, these must be so decadent. Another 5 forks for you on this one too.

Wonderful combination. Thank you for sharing! *5*

Chocolate butter icing recipe - Recipes

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Cooked Flour Buttercream (Ermine Frosting)

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Quick and easy cooked flour buttercream (Ermine frosting) recipe that’s stable, smooth and creamy. Perfect for piping and decorating cakes and cupcakes.

This cooked flour flour buttercream (Ermine frosting) recipe is from a very old FAMILY cook book.

I have used it on my chocolate cake , moist red velvet cake and even my mango cherry cake and it always tastes amazing.

This frosting is soft, creamy, FLUFFY and tastes very light and airy.

This recipe is very different than my classic American buttercream frosting and between the two, I think I like this one better.

The addition of FLOUR is the key to the VELVETTY texture of this unique frosting.

People worry that they would taste the flour but NO! You WON’T taste it at all!

Unlike typical frosting recipes, this one takes a bit longer to prepare but it’s absolutely WORTH it!

Ermine frosting is known by so many NAMES such as:

  • Cooked frosting
  • Boiled milk frosting
  • Boiled icing
  • Cloud frosting
  • Flour frosting
  • Cooked roux frosting
  • Heritage frosting
  • Mock buttercream icing

Does Ermine frosting need to be refrigerated?

Yes, it needs to be refrigerated. It has milk, which can go bad if the frosting sits outside at room temperature.

How to store Ermine frosting?

Store it in a sealed container in the fridge for up to 1 week.

How do you make vanilla frosting without powdered sugar?

This Ermine frosting traditionally has no powdered sugar and it would the perfect choice.

What is Ermine frosting used for?

It can be used to frost cakes, cupcakes, brownies and can even be used as a filling in desserts.

How to make Ermine frosting? How do you make boiled icing?

It’s very SIMPLE. Start off by cooking the milk, sugar and flour on medium heat until it thickens. Let this “flour pudding” mixture, also known as “roux” to cool down completely. In a separate mixing bowl, cream together butter and sugar. Add the flour mixture and vanilla extract. Mix everything together until light and fluffy. Add powdered sugar to enhance the sweetness, if you like (optional).

What is Ermine frosting?

It’s an old fashioned frosting that is light and fluffy just like whipped cream but has more flavor. According to family and friends, it used to be the frosting of choice for red velvet cake until cream cheese frosting became more popular.

  • Use clear vanilla extract since regular extract can discolor the frosting slightly.
  • The flour mixture must have NO lumps or else you will end up with lumpy frosting. If necessary, run the “roux mixture” through a fine mesh sieve to remove all lumps OR run a hand held immersion blender through the mixture.
  • To prevent lumps from forming in the flour mixture, make sure to constantly whisk while you are cooking it.
  • To make VEGAN Ermine frosting, replace whole milk with vegan milk such as soy milk, coconut milk, almond milk AND replace butter with shortening.
  • This frosting is NOT pure white. It’s slightly “off-white.” You can easily add white gel coloring to make it truly white frosting
  • If you want your icing to be RED, I have noticed Americolor’s red gel color works best. It seems to have a deeper shade of red than compared to Wilton’s red gel color.
  • Refrigerating the frosting for 30 minutes prior to frosting will make it easier to pipe.
    DON’T use liquid food coloring since that will thin the consistency of the frosting. Only use gel food coloring.
  • I like to make Ermine frosting with shortening and butter together so as to make it more stable but traditionally, it’s made with ALL butter.
  • I also like to add powdered sugar to this frosting so as to ENHANCE the sweetness a bit and also make it thicker but traditionally, it has not powdered sugar at all.
  • If the frosting is too thin, CHILL it for 30-40 minutes. If that still doesn’t work, mix in a little powdered sugar to make it thicker.
  • If the frosting is too THICK, add a little milk to thin it out.

  • To make peppermint icing, replace vanilla extract 1 tsp peppermint extract.
  • To make rose icing, replace vanilla extract with 1 tbsp rose water or even more if you want a very strong flavor and fragrance.
  • To make coconut icing, omit all other extracts add 1 tbsp of coconut extract. If you like a slightly chunky coconut frosting, add 1/3 cup finely shredded coconut. You might need to add a little more milk to smooth out your frosting.
  • To make chocolate ermine frosting, add 1/4 cup unsweetened cocoa powder in this recipe.

By the way, I also tried making Ermine frosting with cream cheese but it was just too weird and I DON’T recommend it.

How to Make Chocolate Buttercream Icing

Simply omit the vanilla extract and add and one tablespoon of cocoa powder to your mixture and thoroughly mix everything until well combined. Test taste first to see if it stands up to your requirements, maybe you prefer more cocoa powder, in which case just add another teaspoon. The choice is yours. Chocolate buttercream can be used for the cake filling and decoration of chocolate cake.

Baking Tips

Now spread the butter icing onto the base of the cake using a palette knife or put into a pipping bag and use to decorate your cake. Spread the other half of your Victoria sponge cake with jam and sandwich the two together for a really tasty classic sponge.

Don’t forget to leave a message and let me know how you get on or if you would like further cake recipes.

White Russian Bundt Cake Recipe
butter, chocolate flavoring, sugar, chocolate cake mix, icing, kahlua, vodka, coffee, water, half and half
A nice dessert to serve for company or after a holiday meal.
1 Spray a 12 cup bundt pan. 2 Combine all cake ingredients and beat until well mixed. 3 Pour batter into prepared pan. 4 Bake at 350.