Low Fat Chocolate Buttercream Recipes

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 coffee granuals with the milk, swish/stir to dissolve, set aside. (coffee optional).
• Cream butter and cream cheese at medium speed until light and fluffy.
• Add vanilla and salt, beat well.
• Gradually add cocoa powder, sugar and milk, beating at low speed. Increase to high and beat until well blended and easy to spread. You may need to add a bit more milk if the consistency is too think.

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

Steps:

• Cream softened butter on high speed until it turns pale, or a little over 1 minute
• Add in sugar and beat until smooth. Then gradually add cocoa and vanilla. Make sure all ingredients are well blended and there are no lumps.
• Spoon in the milk, one tablespoon at a time. Beat thoroughly before adding in the next spoon. Yield is a guess.