Chocoalte Frosting

I recently made chocolate frosting which was too sweet for my taste. Does someone have a recipe that is not that sweet and more chocolatey? Or how can I adjust the recipe that I currently have to my taste? I use the frosting for cupcakes.

thanks,

Reply to
BMC
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It would be hard to know without seeing your recipe.

Reply to
Vox Humana

What Vox said. But I like whipped ganache and poured ganache. Ganache is simply the fine chocolate couverature of your choice (unsweetened, bittersweet, semisweet, etc.), heated with an equal part by weight of heavy (whipping) cream over a Bain Marie or in a microwave, then stirred and poured warm, or chilled hard and beaten with a whip attachment at med-hi ti hi speed till light and fluffy. Be careful not to let whipped ganache get too warm. Actually, you can scald the cream and pour it over the chocolate (cut into small pieces, or use nibs). It will not hold up at room temp in my experience -- it starts to sweat, then gets too soft, and may even droop, but chilled even to 60°F it's fine. Even Hershey's chips works for poured ganache (never tried whipping that mixture).

Reply to
Chef Riggy

"BMC" wrote in message news:Ybz0c.59272$ snipped-for-privacy@bgtnsc04-news.ops.worldnet.att.net...

A couple things you can try... Make a buttercream frosting...and I mean a real one, not the stick of butter to a pound of powdered sugar kind. Use bittersweet chocolate for your flavor. For this you need 2 cups of butter, softened; 1 cup superfine sugar,

1/4 cup water, 5 egg whites (large eggs), 5/8 tsp cream of tartar, 3 oz Godiva chocolate liqueur, and 5 ounces, melted and cooled bittersweet chocolate. Beat the butter until smooth and creamy and set aside. Heat 3/4 cup sugar with 1/4 cup water, stirring until sugar is dissolved and it begins bubbling. Stop stirring and reduce the heat while you beat the whites. Beat the whites until foamy, then add the cream of tartar and beat to soft peak stage. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form. Increase the heat of the sugar syrup and boil to 248*f on a candy thermometer. Immediately transfer to a glass measuring cup to stop cooking. Pour a small amount of the syrup into the whites and beat on high for a few seconds. Stop the mixer and add a larger amount, then beat again for 5 seconds. Continue with remaining syrup. Lower speed to medium, and beat up to 2 minutes, or until cooled. Beat in the butter 1 tbsp at a time. At first it will seem thin, but it will thicken by the time all the butter is added. If it begins to look curdled, increase the speed slightly and beat until smooth before continuing. Lower the speed and drizzle in liqueur and chocolate. Good for 2-3 days at room temp, up to a week in the fridge. OR Make a traditional powdered sugar frosting, using natural cocoa mixed with Dutched cocoa, or all natural cocoa. Dutched cocoa is milder, and less intense, so if you're using it, your frosting will be less intense as well. And use the proper amount. I cream the cocoa with the butter, about 3/4 cup cocoa to 4 cups powdered sugar. You can also make ganache, or whipped ganache, but it doesn't hold up well at room temp, especially if your home is even slightly warm.

kimberly

Reply to
Nexis

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