Chocolate buttercreme frosting?!
Answers: I need a frosting recipe that is not too sweet! 10 points to best recipe!!
Chocolate Buttercream Frosting - http://www.gourmet-living.com/recipes.ht...
1/4 cup dry any-style cocoa (for light flavor)
or 1/2 cup (for medium flavor)
or 3/4 cup (for dark flavor)
1 (16 ounce) package confectioners' sugar
6 tablespoons butter or margarine, softened
4 to 5 tablespoons milk or water
1 teaspoon vanilla extract
In small bowl, stir together desired amount of cocoa and confectioners' sugar.
In small mixer bowl, beat butter with 1/2 cup of cocoa mixture; blend well. Add remaining cocoa mixture with milk, beating to spreading consistency. Blend in vanilla extract.
Confectioners Sugar Glaze
2 tablespoons hot water, or milk or light cream
1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
1 cup confectioners sugar
Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it
I actually did some baking with the wife for Thanksgiving this past week. This is the recipe we used:
http://www.verybestbaking.com/recipes/de...
We just used 3 cups of powdered sugar instead of 3 & 1/2, because we didn't want it too sweet either. It turned out pretty good ;)
Pastry chef here. This is the real deal buttercream frosting recipe! The granulated sugar keeps this from being overpoweringly sweet. Unlike traditional american style buttercreams that use lard and confectioners sugar this one uses a method of mixing developed by the swiss for their confections. .This is the best recipe you can possibly get. It's not too sweet. it's easy and it's always a hit. you will however need a kitchen aid mixer.
2 pounds of room temperature butter
3 pounds of granulated sugar
1 pound of egg whites (you can get egg whites at stores now)
1/2C of cocoa powder
1T vanilla
place a large metal boil over a pot of boiling water, we are essentially making a double boiler. Then place the egg whites and sugar into the boil and begin stirring with your hand. Stir until the sugar is completely melted and you feel no granules. Keep stirring until the mixture becomes too hot to keep your hand in it any longer.
place this mixture with the vanilla into mixing bowl and with the whip attachment mix until the bowl is lukewarm NOT hot. it should look opaque and thick but NOT a meringue. Add your butter and your cocoa and allow to whip. This proccess may take up to 15 minutes depending on how much you let the mixture cool. If it doesnt come together dont worry. keep whipping it and it will eventually.
This is the frosting we use for all kinds of cakes. it's a perfect frosting and even though there is some work to it. it's worth it.
Chocolate Buttercream Icing
(Stiff Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
3-4 tablespoons milk
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
YIELD: Makes about 3 cups.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Try this one, it only has 2 ingredients, and is very easy to make.
16 oz. bittersweet chocolate (I just use chocolate chips)
16 oz. heavy cream (as long as you use the same amount of cream that you do chocolate, it will turn out just fine. Most chocolate chips come in 11 or 12 oz bags, if you are doing 2 bags, then just use 22 or 24 oz. of cream)
Put the cream into a saucepan, and turn on medium high heat. Wait for it to almost boil. Meanwhile, put your chocolate chips in a heatproof bowl (glass or metal is just fine). When the cream is just starting to bubble, dump the hot cream over the chocolate chips. Let sit for at least 5 minutes!!! Dont touch it! After 5 minutes, whisk together, until all the chocolate is melted and incorporated into the cream, it should be dark brown. Let the mixture cool for a couple of hours (I usually make it before I start my cake.) Use your mixer to whip the cooled mixture together, just for a little fluffiness. Voila! The BEST icing that you will ever have, and its not terribly sweet.
Good Luck!
1 pound sifted confectioners’ (powdered) sugar (approx. 4 cups)
1/2 cup butter or margarine
1 cup solid vegetable shortening
3 - 4 tablespoons water or milk
1 teaspoon clear vanilla extract
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
Directions
In a bowl, cream shortening, butter, flavoring, and liquid. Gradually add confectioners’ sugar to creamed mixture. Add cocoa or melted chocolate. Mix thoroughly on medium speed (hand mixer), or low speed (stand mixer) until smooth and creamy. Do not over mix or mix on high speed.
yeilds 3 cups
This is the recipe i use. To get a sweeter frosting use Milk Chocolate and if using the cocoa instead of Chocolate i suggest using Dutch processed Cocoa