Chocolate Buttercream Frosting Shots Recipes

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

Steps:

• In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
• Using an electric mixer, beat on high until well mixed.
• Beat in the cocoa powder on low speed just until incorporated.
• Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
• If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
• Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.

Steps:

• In large bowl, combine the butter, marshmallow creme, salt and vanilla.
• Use an electric mixer with the whisk attachment on high to beat until well mixed.
• Add the cocoa powder and mix on low until just incorporated.
• Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
• (Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
• Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
• Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

Steps:

• In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Steps:

• Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.