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Really good choc frosting - Page 2

post #16 of 24
I've also been looking for a fudge frosting that tastes as good as the canned frosting. I like it anyway but my mom said it tastes like preservatives so now I'm paranoid about using it for other peoples cake. Anyway, I tried this recipe in the Betty Crocker cook book and it was really good. I then tasted some of the canned frosting I had and almost gagged. So I think this is the recipe I might start using. Although I'm still watching this topic to see if a better one comes up.

Betty Crocker Fudge Frosting

1/2 cup granulated sugar
1/4 cup baking cocoa (I used melted unsweetened chocolate)
1/4 cup of milk
2 Tbs butter (not margarine)
1 TBS light corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 tsp vanilla

Mix granulated sugar and cocoa in saucepan.
Stir in milk, butter, corn syrup, and salt.
Heat to boiling, stirring frequently.
Boil 3 minutes, stirring occasionally.
Cool 30 minutes.
Beat in powdered sugar and vanilla until smooth.

This needs to be beaten in a kitchen aid. A hand mixer didn't work well.
This makes a very small batch. I doubled it and it still wasn't enough.
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Stop prescription drug abuse-http://www.youtube.com/watch?v=aYygjK9A5CM
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post #17 of 24
Another vote for the Chocolate syrup frosting! I LOVE it and so has everyone I have used it for. Since I do have a batch of ganache that did not firm up properly, I will use the leftovers in place of the syrup next time....YUM!
post #18 of 24
Thread Starter 
thanks jsmith, I will try that soon, probably this weekend
Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #19 of 24
If you are using cocoa and it seems bitter, add more butter or butter flavor. That's what mellows out the bitterness. When I make Chocolate Icing I just add 1-2 extra teaspoons of butter flavor and 3/4 cup cocoa to my buttercream recipe and everyone loves it.
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post #20 of 24
The recipe on the back of the Hershey's cocoa is good. I use Special Dark cocoa.
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post #21 of 24
Dutch process cocoa is alkalized and has a completely different flavor from regular cocoa. It's sold by Hershey as Special Dark (with gold lettering rather than silver.) Other brands also make it, but they're harder to find a usually quite a bit more expensive.

Icings made with regular cocoa have that bitter raw cocoa flavor. Icing made with DP cocoa turns out fudgy and yummy.
Ali
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Ali
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post #22 of 24
Yes, a Dutch processed cocoa uses alkali to reduce the acid in the cocoa.

The flavor is much less bitter.

I use Callebaut for special things - but it is kind of pricey.

I usually use Hershey's Special Dark Dutch processed.

I rarely use regular cocoa anymore for just that reason.
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Excuse my cake faux pas. I'm making this up as I go.
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post #23 of 24
Thread Starter 
thank you guys so much - i am definitely going to make the switch b/c i like the texture of it, just not the taste. Dutch process here I come!!!!!!! icon_biggrin.gif
Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #24 of 24
*Barging in with a question of my own* icon_biggrin.gif

I know somebody said that she used the choco syrup frosting for decorating and basketweave but (and forgive me if this was included in "decorating" LOL)....can you make roses with it? Is it stiff enough or can it be made to be stiff enough?

Thanks
V
I started out with nothing...I still have most of it.
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I started out with nothing...I still have most of it.
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