How do you make chocolate cream icing, for chocolate cake?
Question by Anony Mouse: How do you make chocolate cream icing, for chocolate cake?
I LOVE chocolate cream, and tried to make it once, in order to put it on a chocolate cake, but it came out all buttery and no joy, and tasted rather horrible.
Does anyone have a surefire way or recipe to make proper, tasty, rich chocolate cream/soft icing?
Best answer:
Answer by ♥Ms.Suz E.HomeBAKER♥
If you’re referring to chocolate ganache icing, here’s a tried and true recipe. http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/366/Recipe.cfm
If it’s buttercream, here’s another recipe.
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/645/Recipe.cfm
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/201/Recipe.cfm
Add your own answer in the comments!
this one is the best Ive tried to date
Chocolate Buttercream Frosting
Ina Garten
Chocolate Buttercream Frosting
1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional
Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
This is a recipe I have used before for chocolate cream icing. It seems better because you are not using cocoa powder and as much butter, so its not as strong as traditional icing.
Chocolate Cream Cheese Frosting:
1 stick butter, softened
8 ounces cream cheese, softened
3 cups confectioners’ sugar, sifted
4 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
I use this on my chocolate mousse torte.
It dries quickly and is shinny very nice
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
Cocoa Frosting
3 cups powdered sugar
6 tbsp. butter or margarine
1/3 cup cocoa
1/3 cup milk
1 tsp. vanilla
With an electric mixer, cream ingredients until smooth.