I need a nice rich chocolate icing recipe??!
I need a nice rich chocolate icing recipe??
Thank you
Answers:
"Perfect" Chocolate Frosting
6 ounces semisweet chocolate (i use 6 squares baker's semisweet chocolate)
1/2 cup heavy cream
1 cup butter, cut into tablespoon sizes
2 1/2 cups confectioners' sugar, sifted
place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
in a medium size pot over med low heat; melt chocolate, cream, and butter.
stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
cook for 5-6 minutes.
DO NOT LET BOIL.
remove pot from heat.
whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute).
then put the pot on top of the bowl of ice.
(be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture.) beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
remove from ice.
spread onto cooled cake layers.
the frosting will thicken as it sets up.
if the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
***i have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***
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THICK AND RICH CHOCOLATE FROSTING
1/2 c. butter
1/3 c. light Karo syrup
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. powdered cocoa
3-4 tbsp. milk
1 lb. confectioners' sugar
Cream butter. Add Karo, salt and vanilla. Stir in cocoa slowly. Add milk and sugar alternating a little at a time, beating until smooth. Add additional milk, if needed.
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RICH CHOCOLATE FROSTING
3 sq. unsweetened chocolate
3 tsp. hot water
1 c. sifted confectioners' sugar
1/4 c. soft butter
1 c. more sifted confectioners' sugar
1 unbeaten egg
1 tsp. vanilla
Melt chocolate; add hot water and stir until thick and smooth. Remove from heat. Blend 1 cup sugar, then soft butter. Add 1 cup more sugar, add egg and vanilla; beat smooth.
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RICH CHOCOLATE FROSTING
3 squares baking chocolate, melted and cooled
1/4 c. butter
3 c. confectioners' sugar, sifted
5 tbsp. milk or light cream
1/4 tsp. salt
1 tsp. vanilla
Melt chocolate over low heat. Cool; cream butter. Add confectioners' sugar and milk alternately. Beat until fluffy. Mix in salt, vanilla, and melted chocolate.
Creamy Milk Chocolate Frosting
Makes about 2 cups, enough to ice one 13 by 9-inch cake
This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven. Use the best-quality milk chocolate you can find--it will make a big difference in this recipe.
? cup heavy cream
Pinch salt
1 tablespoon light or dark corn syrup
10 ounces milk chocolate, chopped
? cup (2 ounces) confectioners' sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
1. Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in a small saucepan over medium heat.
2. Place the chocolate in the workbowl of a food processor fitted with the steel blade. With the machine running, gradually add the hot cream mixture through the feed tube; process 1 minute after the cream has been added. Stop the machine; add the confectioners' sugar to the workbowl and process to combine, about 30 seconds. With the machine running, add the butter through the feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer.
Chocolate Icing
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
To make icing, melt butter in large saucepan over medium heat.
Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
Gradually add cream mixture to chocolate until blended and smooth.
Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
DO NOT BOIL.
Take mixture off the heat, and add vanilla.
Cool at room temperature until spreadable (up to three hours).
If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.