Best Chocolate Blender Frosting Recipes

Steps:

• Place sugar, evaporated milk, and melted chocolate in a blender; blend until smooth and thickened, about 1 minute (the blender's sound will change when the frosting reaches the right consistency.)
• Transfer frosting to an airtight container; let stand at room temperature until slightly thickened and spreadable, about 1 hour. Store in an airtight container and refrigerate up to 3 days (bring to room temperature before using).

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Steps:

• 1. melt chocolate squares over double boiler over medium heat, stirring occasionally.When chocolate is melted, pour into blender with 1 can evaporated milk and sugar at medium speed for 1 minute then high speed unti the *noise* changes. (there is prob a good explanation for this but I am not Alton Brown]When the noise changes (to a quieter decibal) your frosting is done. Taste for sweetness and add more sugar if you like. This frosting needs no refrigeration, will stay nice and shiny and frosts like a dream as the consistency is perfect. As with any chocolate recipe,the higher quality you use the better the outcome.This can also double as a cupcake filler .....

Steps:

• In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary.

Steps:

• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.