Nothing
beats chocolate frosting — especially when it's healthy!
Not exact matches
To make the white
chocolate butter cream
frosting, combine the butter and confectioners sugar in a large bowl and
beat at low speed until fluffy.
Scrape the melted
chocolate into the remaining 2/3 of the
frosting and
beat until incorporated.
The cupcakes are light & fluffy, the flavor is delicious banana
chocolate, and with creamy
chocolate buttercream
frosting — these double
chocolate banana cupcakes can't be
beat!
It's hard to
beat a good yellow cupcake with sweet and a little salty
chocolate frosting.
Add the vanilla and melted
chocolate and
beat until just incorporated, being careful not to incorporate too much air into the
frosting.
When the cake is ready to be
frosted, simply pull the bowl of
chocolate and butter out of the refrigerator and
beat it until light and fluffy using a hand mixer.
Meanwhile, when the
chocolate and butter mixture for the
frosting is cooled enough to be solidified (roughly 2 hours),
beat it with a hand mixer until light and fluffy.
Chocolate Buttercream
Frosting: In a large bowl,
beat 1/2 cup softened butter until creamy.
In a slow, steady stream, drizzle in the
chocolate and
beat until the
frosting is very light and fluffy, about 2 minutes.