Chocolate frosting/ glaze i have no butter!!?!
Answers: well i just finished making a cake and found out that im out of butter. I don't have margarine or anything like that, but im trying to make a chocolate frosting or chocolate glaze of some sort. can someone help please?!?!
2 squares semi-sweet baking chocolate
3 T canola oil
6 T soy milk or regular milk!
2 cups confectioners powdered sugar
1 tsp. vanilla
1/4 tsp. salt
Over low heat, melt chocolate in canola oil and soy milk, stirring constantly.
Stir in sugar, add vanilla and salt. Stir.
You are done!
use cream cheese or oil
If you have powdered sugar use it and some milk along with your cocoa powder. Mix the sugar and cocoa powder then add small amounts of milk until it reaches the right consistency. Hope this helps.
use shortning, or crisco. oil wont work. if you dont use butter or crisco your glaze will not taste good at all. it will taste like powdered sugar.
Use this, and just omit the butter and add about 2 Tbsp. more heavy cream. It won't be as shiny, but will still be good. It's a bit on the thin side, so don't try to pipe it.
Chocolate Frosting
24 oz semisweet chocolate chips
1? cups heavy cream
2 Tbsp light corn syrup
? tsp pure vanilla extract
4 Tbsp (? stick) unsalted butter, room temp
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake.
--Ina Garten
Chocolate Sour-Cream Frosting
1 1/4 lb fine-quality milk chocolate, finely chopped
10 oz fine-quality semisweet chocolate, finely chopped
3 cups sour cream
2 teaspoons vanilla
Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)
You can make a powdered sugar glaze with milk or you could substitute the butter in your recipe for shortening, but it will be a bit greasier.