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Need a RICH chocolate icing recipe

post #1 of 10
Thread Starter 
I'm in search of a chocolate icing recipe that's super super rich and chocolatey but doesn't contain dairy. It will go under fondant so I don't care if it's a "decorator" recipe or not. All the ones I've wanted to use (whipped choc ganache, choc cream cheese, etc.) have dairy and would need to be refrigerated. What do y'all suggest?
post #2 of 10
Do you need it dairy-free because of the refrigeration issue or does someone have an allergy or intolerance? The recipe I use contains dairy but doesn't need refrigeration. It's very rich and chocolatey icon_smile.gif; you can see the dark color on this cake: http://cakecentral.com/gallery/1878138/a-basket-of-berries-for-roy

Here's the recipe just in case you want to give it a try. It's a slightly modified version of Martha Stewart's Fudge Frosting.

6 tbs Butter
6 tbs Vegetable Shortening
3 ½ cups Confectioners' Sugar
1 cup Dutch Processed Cocoa Powder
2 tbs Meringue Powder
½ cup (prox) Milk, slightly warmer than room temperature
2 tsps vanilla
post #3 of 10
Thread Starter 
Thank you Elcee! There's no dairy intolerances, I just thought all icings with dairy had to be refrigerated and since you can't refrigerate fondant I wanted something dairy free. I'm so confused. So many articles online from reputable sources say you need to refrigerate frostings with dairy, but you and a friend (a very experienced baker) both say you don't need to. So confused now!

PS - what's the purpose of the meringue powder?
post #4 of 10
You don't need to refrigerate frostings that contain dairy, unless the ratio of the dairy ingredient to the sugar is quite high (like whipped cream). Some frostings that contain *egg* should be refrigerated, but not if it's just meringue powder (which stiffens the frosting).

(And by the way, you *can* refrigerate fondant, although doing so can create some problems on a finished cake, and it isn't typically necessary.)

For a basic ganache or American buttercream made with cream cheese replacing some of the butter, you don't need to worry about refrigerating it as a safety issue, but cream cheese frosting will be relatively soft and will tend to get melty/droopy if the weather's hot. The same is true to a lesser extent with an all-butter frosting as opposed to a shortening base. So depending on the venue where the cake will be served, the conditions in which it has to be transported, etc., cream cheese might not be the most practical choice. But cream cheese frosting on a cake is absolutely fine at room temperature for several days.

Holly
post #5 of 10
The recipe on the back of the Hershey's cocoa can is my go-to chocolate recipe. It's rich and yummy, and it does not need to be refrigerated. I usually double the recipe and add a whole 2# bag of powdered sugar. This is a little more sugar than the recipe calls for, but it makes it a little thicker. The icing crusts so you can smooth it with VIVA, and it works for piping.
It is so yummy I have been known to eat it with a spoon!
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post #6 of 10
Quote:
Originally Posted by annakat444

Thank you Elcee! There's no dairy intolerances, I just thought all icings with dairy had to be refrigerated and since you can't refrigerate fondant I wanted something dairy free. I'm so confused. So many articles online from reputable sources say you need to refrigerate frostings with dairy, but you and a friend (a very experienced baker) both say you don't need to. So confused now!

PS - what's the purpose of the meringue powder?



annakat444, hollyml answered your questions perfectly in her frist paragraph icon_smile.gif. If it's going to be very hot, I'd adjust the ratio of butter and shortening a little. Just as an aside, I personally don't feel comfortable leaving cream cheese frostings at room temerature. My reasoning? I will use butter that's been in my butter dish on my counter for a few days. I wouldn't use cream cheese that had been out that long. Scientific? No icon_smile.gif. The milk or cream in American BCs is used in amounts small enough to be counteracted by the volume of powdered sugar used.
post #7 of 10
This is my favorite chocolate buttercream recipe and it doesn't require refrigeration. It is a crusting buttercream and works well under fondant. If you want a rich chocolate buttercream this is it. The recipe contains cocoa and ganache. http://allrecipes.com/PersonalRecipe/62911369/Decadent-Chocolate-Fudge-Buttercream-Frosting/Detail.aspx
post #8 of 10

Thank you, Elcee! I was searching online for chocolate frosting that didn't need to be refrigerated and found this forum. I used your recipe (normally I buy the canned frosting....but I needed lots of frosting this time around for Mother's Day cupcakes). This recipe was PERFECT!!! I can't believe how good it tasted! 

post #9 of 10
Quote:
Originally Posted by Kristen133 View Post

Thank you, Elcee! I was searching online for chocolate frosting that didn't need to be refrigerated and found this forum. I used your recipe (normally I buy the canned frosting....but I needed lots of frosting this time around for Mother's Day cupcakes). This recipe was PERFECT!!! I can't believe how good it tasted! 

So glad you like it. Every chocolate lover I've ever served it to has raved about it.

post #10 of 10

Also, ganache doesn't need to be refrigerated.

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