6 Tablespoons of butter or margarine (softened)
1/2 Cups of powdered cocoa
2-2/3 Cups of powdered sugar
1-1/4 cups of egg yolks
1/3 Cups of whole milk
1 Teaspoon of vanilla
Beat butter using mixer until fluffy.
Add cocoa, sugar, milk and egg yolks.
Beat mixture until it is ready to spread.
Add vanilla.
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2 c. sugar
1/4 c. light corn syrup
1/2 c. plus 1 tbsp. half-and-half (more as needed)
1/2 c. heavy cream
1/8 tsp. salt
6 oz. finely chopped semisweet chocolate squares
2 tbsp. unsalted butter
1 tsp. vanilla
Combine sugar, corn syrup, half-and-half, heavy cream and salt in a large saucepan.
Stir mixture over low heat about 5 minutes, until sugar is dissolved.
Bring to a boil and boil for 1 minute.
Dip a pastry brush in warm water and brush the sides of the saucepan down. Remove saucepan from heat.
Stir in semisweet chocolate until mixture is smooth and chocolate has melted.
Brush down the sides of the saucepan again with the wet pastry brush and place the pan over medium heat. Cook, without stirring, until the temperature reaches 238 degrees F on a candy thermometer.
Remove pan from heat.
Add, without stirring, butter and vanilla.
Place the saucepan in a larger pan that contains cold water and cool the mixture to 110 degrees F.
When cool, stir it with a wooden spoon until it begins to lose its sheen.
Add remaining 1 tbsp. half-and-half and beat mixture until it is just blended.
Scrape down the sides of the pan with a rubber spatula. Let stand and stiffen for 5 minutes. Then, if necessary, adjust the consistency of the frosting by stirring in half-and-half 1 tsp. at a time until it is spreadable.
Use immediately or cover the surface of the frosting with plastic wrap.
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1 can sweetened condensed milk
2 squares semi sweet or unsweet chocolate
dash salt
3 tbs water
1 tsp vanilla extract
In a heavy sauce pan combine sweetened milk, chocolate and salt. Cook over medium heat stir rapidly until chocolate meltsad mixture thickens
Remove from heat stir in water and vanilla cook and stir rapidly until thickened again
cool 10 minutes. Ice your cake in the way you want.
======Does any body have any recipes for chocolate frosting that does not call for cream cheese?
1/2 cup butter, softened
2 cups icing sugar
1/3 cup cocoa powder
2 tsp vanilla
2 Tbsp milk
1 cup icing sugar
1 Tbsp milk
In a medium bowl, cream the butter, 2 cups icing sugar, and cocoa. Beat in vanilla, 2 Tbsp milk, and 1 cup icing sugar until smooth. Gradually add 1 Tbsp milk. If icing is not creamy enough, add more milk until it is of a good spreading consistency. Makes enough to frost a two layer, 8 inch round cake or a one layer 9脳13 cake.
This is the recipe I use and it's a hit.
* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine, softened
* 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
* 1 teaspoon Clear Vanilla Extract
* 4 cups sifted confectioners' sugar (approx. 1 lb.)
* 3-4 tablespoons milk
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Makes about 3 cups.
Chocolate Buttercream
1 stick butter / 115g
陆 cup cocoa
4 cups powdered sugar
~录 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
1/2 cup butter
2/3 cup cocoa
4-1/2 cups powdered sugar
1/3-1/2 cup half and half
1 tsp. vanilla extract
pinch of salt
In large saucepan, melt together butter and cocoa. Stir until smooth. Using mixer, alternately beat in powdered sugar and milk until frosting is smooth and creamy. Stir in vanilla and salt. Fills and frosts 2 9'; cake layers.
Here's one that's very easy and tasty;
Heat 2 cups heavy cream in a saucepan until almost boiling(don't let it come to a boil). Add 4 cups chocolate chips. Stir until chocolate is melted. Add 2 teaspoons vanilla. Stir and chill in fridge for about an hour or until hardened. Beat on high speed until light and fluffy. Frost cake after it's cool.
mars bar topping
for a topping of a 7inch round or square cake, chop up two Mars bars in to a microwave safe bowl, micro until starts to melt, take out and beat it with a metal spoon, replace and micro til melted. it will look a bit like it has curdled that normal, add a very small dash of milk and beat well. cover cake, if you want firm put in fridge if you want sticky leave on work surface to set.
this mix is also fab for mixing with cornflakes or rice crispies to make crunchie buns.
260 grammes semisweet choc 50/60%
2/3 cup of thick cream
Warm th cream
remove from the heat
put in broken choc
stir till melted
pop in fridge for 20 mins
use for middle and top of 8'' cakes
http://www.cooks.com/rec/view/0,166,1491鈥?/a>
if you have a recipe for choc frosting, just leave out the cream cheese.
Uncooked icings
Confectioners Sugar Glaze
* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar
Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.
Chocolate Icing
* 1 square of chocolate, unsweetened
* 6 tablespoons boiling water
* 1/3 teaspoon vanilla extract
* 1 3/4 cups confectioners sugar
Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
Coffee or Mocha Icing
* 3 tablespoons hot strong coffee
* 3 tablespoons dry cocoa
* 1/2 teaspoon vanilla
* 1 1/3 cups confectioners sugar
Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency
Lemon Icing
* grated rind of lemon
* 1 tablespoon lemon juice
* 1 tablespoon boiling water
* 1 cup confectioners sugar
Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.
Orange Icing
* 1 egg yolk
* 2 cups confectioners sugar
* 2 tablespoons orange juice
* 1 teaspoon lemon juice
* grated rind of 1 orange
Add yolk to sugar, mix well; add the rest.
Fruit Juice Icing
* 1 teaspoon lemon juice
* 2 tablespoons fresh fruit juice
* 1 1/2 cups confectioners sugar
Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.
Uncooked Frostings
Basic Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons milk, cream, sherry, rum or brandy
* 1/2 teaspoon vanilla
Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.
Caramel Butter Frosting
* 1/2 cup butter
* 2 cups brown sugar
* 1/4 teaspoon vanilla
* heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency
Chocolate Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 1/2 teaspoon vanilla
* 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa
Proceed as for Basic Butter Frosting
Coffee Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons strong, hot coffee
* 1 teaspoon dry cocoa
* 1/2 teaspoon vanilla
Proceed as for Basic Butter Frosting.
Orange or Lemon Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 1 tablespoon milk or water
* 1 tablespoon orange or lemon juice and a little grated rind
Proceed as for Basic Butter frosting
Cream Cheese Frosting
* 3 ounces cream cheese
* 1 tablespoon warm milk
* 2 1/2 cups confectioners sugar
* 1 teaspoon vanilla
Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.
Broiled Coconut Frosting
* 3 tablespoons melted butter
* 5 tablespoons brown sugar
* 2 tablespoons light cream
* 1/2 cup shredded coconut
Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!
Boiled Frostiings
Meringue Frosting
* 1 cup sugar
* 1/2 cup water
* 2 egg whites
* 1/2 teaspoon flavoring extract
Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.
Brown Sugar Marshmallow Frosting
* 2 cups brown sugar
* 1 cup granulated sugar
* 3/4 cup water
* 1/2 teaspoon vanilla
* 5 marshmallows
* 2 egg whites
Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
Maple Frosting
* 1 cup maple syrup
* 2 egg whites
Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.
Sea Foam Frosting
* 2 egg whites
* 3/4 cup brown sugar
* 1/3 cup corn syrup
* 2 tablespoons water
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon vanilla
Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.
Frostings Without Sugar
Corn Syrup Frosting
* 2 egg whites
* 1 cup light corn syrup
* 1 teaspoon vanilla
Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
Chocolate Molasses Frosting
Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting
* 2 squares unsweetened chocolate
* 1/2 cup light cream
* 1 teaspoon vanilla
* 2 egg whites, beaten stiff
* 1 1/2 to 2 cups confectioners sugar
Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.
Cooked Fudge Frostings
Creamy Chocolate Frosting
* 1/4 cup water
* 3/4 cup sugar
* 1 square unsweetened chocolate
* 2 egg yolks
Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread
Fudge Frosting
* 2 squares unsweetened chocolate
* 1/2 cup milk or light cream
* 1 1/2 cups sugar
* 2 tablespoons butter
* 1 teaspoon vanilla
Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.
Sour Cream Caramel Frosting
* 1 1/4 cups brown sugar
* 3/4 cup granulated sugar
* 3/4 cup sour cream
* 1 teaspoon butter
Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.
Chocolate Brandy Frosting
* 3 cups confectioners sugar
* 5 tablespoons butter
* 2 tablespoons light cream
* 3 tablespoons brandy
* 3 tablespoons strong coffee
* 1/2 grated, sweet chocolate.
Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
Filling
Uncooked
Whipped Cream Filling
* 1 cup heavy cream
* 1/4 cup confectioners sugar
* 1/2 teaspoon vanilla
Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.
Whipped Cream filling with Pineapple and Nuts
* 1 egg yolk, beaten
* 2 tablespoons confectioners sugar
* 1/2 cup heavy cream, whipped
* 1/2 cup chopped nuts
* 1/2 cup chopped pineapple
Fold yolk and sugar into cream, add nuts and pineapple.
Cooked Filling
Vanilla Custard Filling
* 1 tablespoon cornstarch
* 1/2 cup sugar
* 1 cup scalded milk
* 2 egg yolks
* 1/2 teaspoon vanilla
Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.
Chocolate Custard Pudding
Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.
Cream Custard Pudding
* 3/4 cup sugar
* 1/3 cup flour
* 1/2 teaspoon salt
* 2 cups of milk or light cream, scalded
* 2 eggs
* 1 teaspoon vanilla
Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.
Sour Cream Filling
* 1 egg yolk
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 cup thick sour cream
* 1/2 teaspoon lemon or vanilla extract
Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.
Fruit and Nut Fillings
Apple-Lemon Filling
* 3/4 cup sugar
* 1 tablespoon flour
* 3 tablespoons lemon juice
* 1 tablespoon cold water
* 1 egg
* pinch of salt
* 1 apple, pared and grated
Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading
Whipped Fruit Filling
* 1 1/2 cups pared, grated apple, peach or mashed berries
* 1 1/2 cups sugar
* 2 egg whites
* grated rind of 1 lemon
Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.
Pecan Filling
* 1 tablespoon cornstarch
* 1 cup milk, heated
* 2 egg yolks
* 1/2 cup sugar
* 1/2 cup pecans, chopped fine
Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.
Strawberry Cream
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