Best chocolate frosting recipes EVER?!


Question:

Best chocolate frosting recipes EVER?

Fluffy, light - you know...


Answers:
Easy Chocolate Buttercream

Can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent).

Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons unsalted butter , softened
1 cups confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate , melted and cooled

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source(s):
Cook's Illustrated

Take some icing sugar,coco and mix it with butter till it look like a thick dough. Then add some milk, The more you mix it the fluffier it will be

CHOCOLATE FROSTING

6 oz. dark chocolate 62-70%
4 oz. unsalted butter
3/4 cup, room temp sour cream
1 teaspoon vanilla extract
1 Tablespoon light corn syrup
7 oz / 2 cup, sifted icing sugar
1 - 6 teaspoons hot water
*optional: Kosher or sea salt.


Melt butter and chocolate over a double boiler

Sift confectioner's sugar.

When choc/butter is melted, take off heat and whisk to incorporate. Add vanilla extract and corn syrup. Whisk confectioner's sugar in a little at a time. Mixture will get ugly, but don't worry.

Food Processor fitted with a blade attachment, scrape chocolate mixture in. When the whirring has begun, drop in sour cream and then hot water until you notice the sheen you want. If you want to add salt, this is the place to do it.

This frosting can be made in a stand mixer fitted with a whisk attachment but you will not get the fast, tight emulsification which brings forth the shiny, glossy nature it can become.

When refrigerating frosting, flatten plastic wrap right to surface and keep in a tight lidded container.

Make a simple Chocolate Ganache

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter


Bring butter and cream just to a boil, Pour over choc. pieces and stir until all combined and no more lumps, don't worry it will come together.

Now you can use this hot to glaze a cake, or let it cool down and frost a cake with it, or whack it the the fridge and roll truffles out of it. What I like to do to get the fluffy frosting is to take it out of the fridge and whip it, with a stand or hand mixer, til light and fluffy. What else is nice is that you can flavor the ganache, when hot, with any liquid flavoring you like, Booze or extracts, just stir them in til combined when hot.

I've used this versitile friend in many o' desserts with raves every time.




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