CHOCOLATE BUTTERCREAM FROSTING
Complete your low carb cake with a delicious chocolate frosting. They'll never know this chocolate buttercream is low carb and sugar free!
Provided by Lisa MarcAurele
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Cream butter with electric mixer.
- Add powdered sweetener and cocoa powder, mix until combined.
- Slowly add unsweetened milk while beating until incorporated.
- Blend in vanilla and stevia until desired consistency is reached.
Nutrition Facts : ServingSize 25 g, Calories 75 kcal, Carbohydrate 1.4 g, Protein 0.6 g, Fat 8 g, SaturatedFat 5.1 g, Cholesterol 20 mg, Sodium 57 mg, Fiber 0.8 g
SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING
A sugar free version of a chocolate buttercream frosting
Provided by SFD
Time 10m
Number Of Ingredients 7
Steps:
- Start by whipping up your butter to make it fluffy. I use a whisk attachment on my mixer.
- Add the sugar free powdered sugar to the butter. Switch to a paddle attachment or mix by hand using a spoon. Cream this together.
- Stir in the chocolate and the vanilla extract.
- When the chocolate appears to be blended in, add a tablespoon of your dairy. Whip this up and if your frosting seems to be too thick continue to add additional dairy, up to a 1 tablespoon at a time, until you have reached your desired texture. However, to thicken up a thin frosting, simply add additional sugar a teaspoon at a time.
- This should frost an average sized cake depending the thickness of your frosting.
SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING
Provided by Brenda Bennett | Sugar Free Mom
Number Of Ingredients 3
Steps:
- Add butter and Swerve to a stand mixer and blend on high until incorporated.
- Melt chocolate chips in a microwaveable bowl for 30 seconds to 1 minute until melted.
- Stir chips until smooth.
- While stand mixer is on low speed, carefully pour melted chocolate chips into stand mixer.
- Scrape down sides of mixing bowl then bend again until smooth.
- Does not need refrigeration if using to frost that day. If you do refrigerate, it will need some time to come to room temperature in order to spread it smoothly. You could also microwave for a 30 seconds to a minute to soften if needed.
Nutrition Facts : ServingSize 2 tbsp, Calories 92 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 60 mg, Sugar 1 g, TransFat 1 g, UnsaturatedFat 3 g
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING
Very rich and very very chocolaty!
Provided by jowolf2
Categories Desserts Frostings and Icings Chocolate
Time 2h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
- Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
- Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
- Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
- Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.
Nutrition Facts : Calories 609.2 calories, Carbohydrate 63 g, Cholesterol 103.3 mg, Fat 41.8 g, Fiber 5.2 g, Protein 6.8 g, SaturatedFat 25.9 g, Sodium 399.9 mg, Sugar 41.6 g
CHERRY CHOCOLATE CAKE
I've had the recipe for this chocolate cherry cake for years-it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. -Ann Purchase, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 253mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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