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Be sure to check out the full recipe and ingredient list below. Cream the butter. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes. Add the cocoa and sugar.
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Directions. Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth, about 5 minutes. Let cool for a few minutes. Combine confectioners' sugar, 1/2 cup milk, and vanilla in a large bowl.
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Mix in cocoa powder, stirring until the mixture is nice and thick. Place chocolate mixture in the bowl of a stand mixer. Add ½ of the powdered sugar, mix until combined. Add half of the heavy cream, mix until combined. Continue with remaining powdered sugar, vanilla, and milk. Mix on medium speed for 5 minutes, until frosting is smooth and creamy.
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Instructions. In a medium pot, measure out two cups of granulate sugar and four heaping spoonfuls of hershey's cocoa. Mix to combine. Once sugar and cocoa are mixed together, add 1/2 cup of milk and stir until smooth. Next, cut up 4 tablespoons of butter and place on top of mixture.
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Instructions. Line an 8×8 pan or dish with parchment paper or spray with cooking spray. Place chips in a mixing bowl and melt in the microwave, stirring every 30 seconds until smooth. About 1 1/2-2 minutes. Mix in a whole can of frosting in with the melted chips. Add nuts if desired.
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In a 9-cup or larger food processor, add the butter, cocoa powder, powdered sugar, salt, and instant coffee. Pulse until smooth, thick, and creamy. Scrape the sides of the bowl with a rubber spatula. 2.5 sticks butter, ¾ cup dark cocoa powder, 1 cup powdered sugar, ¼ teaspoon kosher salt, 1 teaspoon instant coffee.
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Melt the butter: In a microwavable safe medium bowl, melt the butter 30 seconds at a time until melted, stirring in between if needed. Add cocoa powder: To the melted butter, add the cocoa powder and whisk until smooth, making sure there are no lumps. The butter should completely melt the cocoa powder.
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Let it cool to room temperature. Add all ingredients to food processor. Add powdered sugar, cubed room temperature butter, melted chocolate, milk (or half and half, cream) and vanilla extract to the bowl of a food processor. Process till smooth. Turn on food processor and run for several seconds until frosting is smooth and uniform.
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Step 1: Melt the dark chocolate with the butter together in a bowl over a pan of simmering water. Step 2: Meanwhile, sieve together the icing sugar and cocoa powder in a separate bowl. Step 3: Once melted, add the icing sugar and cocoa powder gradually to the chocolate mix and beat with an electric mixer. Step 4:
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Whisk in cocoa powder, then pour in buttermilk. Increase heat to medium high and bring to a simmer, whisking constantly. Once the mixture is simmering, remove from the heat and whisk in powdered sugar and vanilla until smooth. Pour over cake or brownies to cover. Use a rubber spatula to smooth out and spread if needed.
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Method. 1. Place the chocolate in a bowl set over a pan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt fully then leave to cool slightly. 2. In a large bowl, whisk together the butter and icing sugar with an electric or hand whisk, until light and fluffy. 3.
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Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger in volume. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
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1. Combine butter, milk, cocoa and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat; stir in vanilla. Place powdered sugar in medium bowl; add cocoa mixture. Beat just until smooth.
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Chocolate Fudge Frosting Recipe
Instructions. In a saucepan, over low heat, melt butter. Stir in cocoa powder. Mixture will resemble a thick paste. Transfer chocolate mixture to a large mixing bowl. With mixer on low speed, add in powdered sugar and milk, alternating the two. Reserve a few tablespoons of milk. If frosting is thick, add in remaining milk.
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In a medium-sized saucepan, melt the butter over medium heat. When the butter is melted, stir in the cocoa and yogurt, and bring the mixture to a boil. Turn the heat to very low, add the confectioners' sugar and vanilla, and beat until smooth. Working quickly, pour about half of the frosting atop one layer, spreading it around the sides.
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Mix sugar, cocoa powder, and milk together in a large saucepan. Cook over medium-high heat until large bubbles form and reaches a hard boil. Boil one minute at a hard boil. Remove from heat and add butter and vanilla. Beat with a wooden spoon until thick and smooth.