How to make a GREAT chocolate icing (not ganache)?!
Answers: Anyone have any good homemade recipes?
Kittencal's Chocolate Buttercream Frosting/Icing
5 min | 5 min prep | SERVES 24 , 2 cups
Ingredients
1/2 cup butter, softened(you can use margarine but the flavor will not be the same)
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or milk(can use unwhipped whipping cream in place of half and half)
1 1/2 teaspoons vanilla
CHOOSE ONE OF THE FOLLOWING
1/3 cup unsweetened cocoa powder, sifted(for light)
1/2 cup unsweetened cocoa powder, sifted(for medium)
3/4 cup unsweetened cocoa powder, sifted(for dark rich)
Directions
1Cream the butter in a small bowl.
2Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
3Beat with an electric mixer, until the desired texture is achieved.
4**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
I melt really good chocolate and mix it with a can of carnation heavy cream.
Yeah.. it's kind of like a ganache, but it kind of hardens and turns out like icing...lol
lol sorry...i'm not much of a help...really tasty though...=)
aizya has the best idea, except melt 4 squares of bakers chocolate instead of the cocoa. It turns the frosting shiny and delicious.
Take melted chocolate and add it to buttermilk frosting
1 box powdered sugar, 2/3 c. cocoa, pinch of salt, 1/3 c. crisco, hot coffee, 1 t. vanilla. Beat until fluffy. I don't measure the coffee, just add til it's the right thickness.
I usually make mine using a simple buttercream recipe and adding some hershey's cocoa. :) Yummy.
I perfer chocolate buttercream OVER ganache! :0)
Chocolate Fluff Frosting
4 tb Butter
3/4 c Conf. sugar; sifted
1 ts Vanilla
3 oz Unsweetnd choc.; melted
1/4 ts Salt
2 Egg whites
3/4 c Conf. sugar; sifted
Cream butter; add 3/4 cup sugar and blend. Add vanilla chocolate and salt
and mix well. Beat egg whites until stiff, but not dry. Add 3/4 cup sugar,
2 tablespoons at a time, beating after each addition until blended.
Continue beating until mixture stands in peaks. Add to chocolate mixture,
folding only enough to blend. Makes enough frosting to cover top of one
9-inch layer and sides of two 9-inch layers.
Depending on how much you want: start with 1 c. powdered sugar and 1/4 c. powdered cocoa, add a squirt of chocolate syrup and a TB. of creme de cacao ... whisk in milk 1 tsp. at a time, until it's of spreading consistency
HOMEMADE GERMAN CHOCOLATE CAKE
1 pkg. (4 oz.) Baker's German's sweet chocolate
1/2 c. boiling water
2 sticks butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. flour
1 c. buttermilk
Can use 1 cup milk plus 1 tablespoon vinegar; allow to reach room temperature.
Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Beat in flour alternately with milk. Beat egg whites until stiff; fold into batter.
Pour into 9 x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 minutes. Cool and frost with Coconut-Pecan Frosting.
COCONUT-PECAN FROSTING:
1 can evaporated milk (12 oz.)
1 1/2 c. sugar
4 slightly beaten egg yolks
3/4 c. butter
1 1/2 tsp. vanilla
2 c. coconut
1 1/2 c. chopped pecans
Cook first 5 ingredients until thick, stirring constantly. Stir in remaining ingredients.