Does anyone know of a smooth, creamy chocolate icing/frosting for cakes/cupcakes?....I have tried numerous recipes from here, magazines, books, but can't seem to find one that is creamy/smooth and good for piping on cakes...I know there are many recipes on this website, but I don't know which to choose..Please help!
Thank you
AHave you tried thinning the chocolate buttercreams? Mine starts very stiff.
yes, I have, and I love it, but I was looking for a nice creamy buttercream.
In your experience, do you thin it with half and half cream, 2 % milk...? or any other suggestions?
AI just use water but you can use any if those.
I just made the following with white chocolate and it was a beautiful consistency but you can make it with milk or dark chocolate as well:
1 C butter
2 1/2 C confectioners sugar
1/4 cup heavy cream
1 t vanilla
6 oz melted and cooled chocolate
Mix together the butter and sugar til fluffy, add in the cream and vanilla. Add in the melted chocolate and beat at medium/high for about 3 minutes. Mine was very smooth and creamy. I used it as a filling - I believe it makes about 2-3 cups.
HTH!
RJ
My recipe is very similar to the above recipe:
2 sticks unsalted butter, room temperature
4 cups powdered sugar
4 oz. chocolate, melted and cooled (any kind)
1/2 tsp. vanilla
heavy cream to thin
Beat the butter until smooth and creamy, about 3-5 minutes. Add the chocolate and vanilla and mix. Slowly add in the powdered sugar. If needed, thin with heavy cream.
thank you so much to you and everyone's ideas!
This is a lovely and delicious recipe. This is my go to chocolate b/c recipe. please give it a try. I don,t use the liquerur, no reason, except i don,t have any here. hth
http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Buttercream-109248
I just made the following with white chocolate and it was a beautiful consistency but you can make it with milk or dark chocolate as well:
1 C butter
2 1/2 C confectioners sugar
1/4 cup heavy cream
1 t vanilla
6 oz melted and cooled chocolate
Mix together the butter and sugar til fluffy, add in the cream and vanilla. Add in the melted chocolate and beat at medium/high for about 3 minutes. Mine was very smooth and creamy. I used it as a filling - I believe it makes about 2-3 cups.
HTH!
RJ
I tried this recipe....came out beautifully. Thank you so much for sharing...instead of adding the vanilla, I added a creamy hazelnut oil....tastes wonderful. Thank you again for sending me this recipe. I appreciate it!
I just made the following with white chocolate and it was a beautiful consistency but you can make it with milk or dark chocolate as well:
1 C butter
2 1/2 C confectioners sugar
1/4 cup heavy cream
1 t vanilla
6 oz melted and cooled chocolate
Mix together the butter and sugar til fluffy, add in the cream and vanilla. Add in the melted chocolate and beat at medium/high for about 3 minutes. Mine was very smooth and creamy. I used it as a filling - I believe it makes about 2-3 cups.
HTH!
RJ
What kind of chocolate do you use? Semi sweet?
I double the Hershey's chocolate frosting recipe and use a few extra tablespoons of whole milk. The chocolate cupcakes in my avatar are iced in it. It tastes amazing, especially when you use a high quality cocoa like valrhona.
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