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Answers:
"Perfect" Chocolate Frosting
6 ounces semisweet chocolate (i use 6 squares baker's semisweet chocolate)
1/2 cup heavy cream
1 cup butter, cut into tablespoon sizes
2 1/2 cups confectioners' sugar, sifted
place a considerable bowl, filled in the middle with rime, in the sink (a bowl that is to say large adequate to hold the pot that you will cook the frosting in).
in a prevailing conditions size pot over med low heat; liquefy chocolate, cream, and butter.
stirring constantly, cook the mixture until all of the butter and chocolate melt and thickens.
cook for 5-6 minutes.
DO NOT LET BOIL.
remove pot from grill.
whisk in the sifted confectioners' sugar until mixture become smooth (approximately 1 minute).
then put the pot lying on the bowl of ice.
(be fussy to not allow any ice from the larger bowl to capture into pot with the chocolate mixture.) stuff with an electric mixer on low speed for 4-5 minutes until frosting become smooth, thick, and fudgy.
remove from rime.
spread onto cooled cake layers.
the frosting will thicken as it sets up.
if the frosting get too hard to spread, put pay for on LOW heat and stir constantly until you grasp the spreading consistency desired.
***i have be adding 1 Tbs. of neutral corn syrup to the initial heavy cream and chocolate mixture to tag on more glossiness to the frosting.***
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THICK AND RICH CHOCOLATE FROSTING
1/2 c. butter
1/3 c. light Karo syrup
1/4 tsp. saline
1/2 tsp. vanilla
1/2 c. powdered cocoa
3-4 tbsp. milk
1 lb. confectioners' sugar
Cream butter. Add Karo, salt and vanilla. Stir contained by cocoa slowly. Add milk and sugar alternating a little at a time, hiding until smooth. Add additional milk, if needed.
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RICH CHOCOLATE FROSTING
3 sq. unsweetened chocolate
3 tsp. hot dampen
1 c. sifted confectioners' sugar
1/4 c. soft butter
1 c. more sifted confectioners' sugar
1 unbeaten egg
1 tsp. vanilla
Melt chocolate; add hot wet and stir until thick and smooth. Remove from fry. Blend 1 cup sugar, then soft butter. Add 1 cup more sugar, make a payment egg and vanilla; beat smooth.
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RICH CHOCOLATE FROSTING
3 squares baking chocolate, melt and cooled
1/4 c. butter
3 c. confectioners' sugar, sifted
5 tbsp. milk or light cream
1/4 tsp. saline
1 tsp. vanilla
Melt chocolate over low heat. Cool; cream butter. Add confectioners' sugar and milk alternately. Beat until fluffy. Mix surrounded by salt, vanilla, and melt chocolate.
Creamy Milk Chocolate Frosting
Makes about 2 cups, adequate to ice one 13 by 9-inch cake
This frosting requirements about an hour to cool until that time it can be used, so begin making it when the cake comes out of the oven. Use the best-quality milk chocolate you can find--it will spawn a big difference in this recipe.
1/2 cup sturdy cream
Pinch salt
1 tablespoon bedside light or dark corn syrup
10 ounces milk chocolate, chopped
1/2 cup (2 ounces) confectioners' sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
1. Heat the cream, brackish, and corn syrup in a microwave-safe measure cup on high until simmering, nearly 1 minute, or bring to a simmer in a small saucepan over milieu heat.
2. Place the chocolate within the workbowl of a food processor fitted with the steel blade. With the mechanism running, gradually donate the hot cream mixture through the feed tube; process 1 minute after the cream have been added. Stop the appliance; add the confectioners' sugar to the workbowl and process to combine, nearly 30 seconds. With the domestic device running, add the butter through the nurture tube one piece at a time; process until incorporated and smooth, about 20 second longer.
Chocolate Icing
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups weighty cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
To clear icing, melt butter surrounded by large saucepan over environment heat.
Stir surrounded by sugar, cocoa, and salt- the mixture will be thick/grainy.
Combine cream, sour cream and coffee granules contained by a large measure cup, mixing until smooth.
Gradually add cream mixture to chocolate until blended and smooth.
Cook until sugar have dissolved, and mixture is smooth and hot to the touch.
DO NOT BOIL.
Take mixture off the grill, and add vanilla.
Cool at room heat until spreadable (up to three hours).
If it isn't getting thick adequate to be spreadable, put in the refrigerator until gluey enough to spread.
If it get too thick to spread slickly, warm kindly in the microwave until it's simply right (20 seconds or so, repeat if necessary).
Stir resourcefully, and ice cake, frosting first seam, then placing second lode on top, and icing the top and then the sides.
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Answers:
"Perfect" Chocolate Frosting
6 ounces semisweet chocolate (i use 6 squares baker's semisweet chocolate)
1/2 cup heavy cream
1 cup butter, cut into tablespoon sizes
2 1/2 cups confectioners' sugar, sifted
place a considerable bowl, filled in the middle with rime, in the sink (a bowl that is to say large adequate to hold the pot that you will cook the frosting in).
in a prevailing conditions size pot over med low heat; liquefy chocolate, cream, and butter.
stirring constantly, cook the mixture until all of the butter and chocolate melt and thickens.
cook for 5-6 minutes.
DO NOT LET BOIL.
remove pot from grill.
whisk in the sifted confectioners' sugar until mixture become smooth (approximately 1 minute).
then put the pot lying on the bowl of ice.
(be fussy to not allow any ice from the larger bowl to capture into pot with the chocolate mixture.) stuff with an electric mixer on low speed for 4-5 minutes until frosting become smooth, thick, and fudgy.
remove from rime.
spread onto cooled cake layers.
the frosting will thicken as it sets up.
if the frosting get too hard to spread, put pay for on LOW heat and stir constantly until you grasp the spreading consistency desired.
***i have be adding 1 Tbs. of neutral corn syrup to the initial heavy cream and chocolate mixture to tag on more glossiness to the frosting.***
------------------------------
THICK AND RICH CHOCOLATE FROSTING
1/2 c. butter
1/3 c. light Karo syrup
1/4 tsp. saline
1/2 tsp. vanilla
1/2 c. powdered cocoa
3-4 tbsp. milk
1 lb. confectioners' sugar
Cream butter. Add Karo, salt and vanilla. Stir contained by cocoa slowly. Add milk and sugar alternating a little at a time, hiding until smooth. Add additional milk, if needed.
------------------------------...
RICH CHOCOLATE FROSTING
3 sq. unsweetened chocolate
3 tsp. hot dampen
1 c. sifted confectioners' sugar
1/4 c. soft butter
1 c. more sifted confectioners' sugar
1 unbeaten egg
1 tsp. vanilla
Melt chocolate; add hot wet and stir until thick and smooth. Remove from fry. Blend 1 cup sugar, then soft butter. Add 1 cup more sugar, make a payment egg and vanilla; beat smooth.
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RICH CHOCOLATE FROSTING
3 squares baking chocolate, melt and cooled
1/4 c. butter
3 c. confectioners' sugar, sifted
5 tbsp. milk or light cream
1/4 tsp. saline
1 tsp. vanilla
Melt chocolate over low heat. Cool; cream butter. Add confectioners' sugar and milk alternately. Beat until fluffy. Mix surrounded by salt, vanilla, and melt chocolate.
Creamy Milk Chocolate Frosting
Makes about 2 cups, adequate to ice one 13 by 9-inch cake
This frosting requirements about an hour to cool until that time it can be used, so begin making it when the cake comes out of the oven. Use the best-quality milk chocolate you can find--it will spawn a big difference in this recipe.
1/2 cup sturdy cream
Pinch salt
1 tablespoon bedside light or dark corn syrup
10 ounces milk chocolate, chopped
1/2 cup (2 ounces) confectioners' sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
1. Heat the cream, brackish, and corn syrup in a microwave-safe measure cup on high until simmering, nearly 1 minute, or bring to a simmer in a small saucepan over milieu heat.
2. Place the chocolate within the workbowl of a food processor fitted with the steel blade. With the mechanism running, gradually donate the hot cream mixture through the feed tube; process 1 minute after the cream have been added. Stop the appliance; add the confectioners' sugar to the workbowl and process to combine, nearly 30 seconds. With the domestic device running, add the butter through the nurture tube one piece at a time; process until incorporated and smooth, about 20 second longer.
Chocolate Icing
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups weighty cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
To clear icing, melt butter surrounded by large saucepan over environment heat.
Stir surrounded by sugar, cocoa, and salt- the mixture will be thick/grainy.
Combine cream, sour cream and coffee granules contained by a large measure cup, mixing until smooth.
Gradually add cream mixture to chocolate until blended and smooth.
Cook until sugar have dissolved, and mixture is smooth and hot to the touch.
DO NOT BOIL.
Take mixture off the grill, and add vanilla.
Cool at room heat until spreadable (up to three hours).
If it isn't getting thick adequate to be spreadable, put in the refrigerator until gluey enough to spread.
If it get too thick to spread slickly, warm kindly in the microwave until it's simply right (20 seconds or so, repeat if necessary).
Stir resourcefully, and ice cake, frosting first seam, then placing second lode on top, and icing the top and then the sides.
More Questions & Answers...