Frosting Recipes » Chocolate Frosting

Dark Chocolate Cake Frosting Recipe: Easy, Rich Icing

sarita — Mon, 25 Oct 2010 14:41:44 +0000

This dark chocolate cake frosting recipe is rich, simple and delicious. I find dark chocolate frosting on chocolate cake to border on overload, but most people seem to enjoy it. You may also try a lemon, vanilla or coffee-flavored cake or cupcakes with this frosting. (Note: If you like this, you should also check out our other chocolate frosting recipe). Some dark chocolate frosting recipes call for bittersweet, others for semisweet or unsweetened chocolate. You’ll also find recipes that require a combination of styles. Some call for baking squares, others for unsweetened Dutch-process cocoa powder and some for chips.

When it comes to dark chocolate frosting, I can guarantee you two things: First, you will need confectioners’ sugar, no matter what recipe you use. Second, the quality of ingredients is key. The better quality your ingredients, the richer and more delicious your cake will be. Look for chocolates that include higher amounts of cocoa solids. Bittersweet and semisweet are not terribly different and can be interchanged, though if we had to choose, we’d opt for bittersweet. Sources for quality baking chocolate include Trader Joe’s, Whole Foods and other gourmet markets. Look for brands like Scharffen-Berger and Callebaut.

Dark Chocolate Cake Frosting

3 oz high quality bittersweet chocolate, chopped

1 1/2 sticks cold, unsalted butter, cut into 8 pieces

2 1/4 c confectioners’ sugar

1/4 t pure vanilla extract

pinch of salt

Melt chocolate stovetop using a bain-marie. (If you try to melt it directly over the burner, it will burn). You can also microwave the chocolate until it is melted, checking and stirring every 20 seconds. Let it cool for at least 15 minutes away from heat.

Beat butter and salt together with an electric mixer until fluffy. Gradually add the confectioners’ sugar at low speed, followed by the vanilla. Add the cooled chocolate and beat at medium speed until fully incorporated and frosting is smooth and glossy.

Red Wine Chocolate Cake Frosting Recipe

sarita — Thu, 17 Dec 2009 03:32:16 +0000

So I’m thinking to myself, “I wonder if anyone’s made a red wine cake frosting.” You have port wine at dessert, perhaps accompanied by some cookies. Why can’t you mix your wine with your cake?

Naturally, you would think that a red wine cake frosting would combine well with a cream cheese frosting or a ricotta cake – a new take on the wine and cheese plate, perhaps.

But this red wine chocolate cake frosting recipe surprised us and knocked our socks off. Twin Tables developed the recipe for Red Wine Rosemary Dark Chocolate Cupcakes with Red Wine Chocolate Frosting. The red wine and dark chocolate is a lovely combination, and made even more sophisticated by the addition of fresh herbs.

Here’s the fabulous frosting recipe. Cake recipe and full instructions after the jump.

Red Wine Chocolate Frosting Recipe By Twin Tables

2 3/4 cups confectioners’ sugar
6 tablespoons dark chocolate cocoa powder
6 tablespoons butter
5 tablespoons red wine
1 teaspoon vanilla extract
Fresh sprigs of rosemary

To make the frosting, sift together the confectioners’ sugar and cocoa powder in a medium bowl; set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the red wine. Blend in vanilla and beat until light and fluffy. Frost the cooled cupcakes and top with fresh sprigs of rosemary in a fun design.

Twin Tables: Iron Cupcake – Round Two.

Chocolate Whipped Cream Frosting Recipe: Cocoa Cake Icing

sarita — Thu, 12 Nov 2009 18:53:57 +0000

Delectably Yours shares a recipe for a giant chocolate cake with whipped chocolate cream frosting. This is a simple recipe that’s perfect for a deep and complex dark chocolate cake. It’s also forgiving when spreading on cake or cupcakes. This frosting requires the minimum number of ingredients. If this sounds like chocolate overload to you, try this icing on a banana or walnut cake and garnish with toasted, chopped nuts, sprinkles or coconut flakes. Depending on the cocoa powder you use (and if it’s sweetened), you may be able to reduce the amount of confectioner’s sugar. Remember powdered sugar is a must in this recipe, as granulated will make the icing grainy and not whip up properly.

This also is lovely in a dollop alongside a piece of cake, or in a hot beverage like cocoa or coffee.

Chocolate Whipped Cream Frosting (From Delectably Yours)

2 cups Heavy Cream

1/3 cup Confectioner’s sugar

3 tbsp cocoa powder

If you find your cake to be very sweet, go ahead and reduce the sugar in the whipping cream.

1. Put the cream, sugar and cocoa in a large well-chilled bowl. Its recommended that you chill the bowl you are going to whip cream in, and the beaters if they are hand beaters in the fridge for a good 20-30 mins. However, this recipe asked for mixing these ingredients NOT beating them and covering the bowl and then chilling the mixture in the refrigerator for an hour.Very conveniently, we missed the chilling for one hour step. We just chilled the bowl and the beaters and then beat the whipping cream It turned out okay!

2. Remove from refrigerator and beat cream until thick. Add liqueur if you wish, at this point. Once the cream falls in soft mounds when the beaters are lifted in air, it is ready.

via Delectably yours,: Think of the Devil…..

Chocolate Cake Frosting Recipe Gone Right

sarita — Sun, 08 Nov 2009 17:19:38 +0000

Green Your Plate has a great story of their struggles with making a fluffy textured chocolate frosting. As you know, it’s not just the quality of ingredients you use that makes a great frosting. It’s also knowing how and in what order to combine the ingredients so they reach the desired texture. You work to bake a light, even cake, so you don’t want to ruin it with a heavy, gloppy frosting.

What really took this frosting from glop to great is careful sifting of flour and “awakening” the cocoa powder with the right amount of water.

Here’s Green Your Plate’s Chocolate Frosting Recipe. Be sure to check out the full article and photos after the jump.

Fluffy Chocolate Frosting
Adapted from the Chocolate Cake Mix Doctor

This recipe makes 1 1/2 cups, enough to frost a 2-layer 6 inch diameter mini-cake.

Ingredients:
1/3 cup unsweetened cocoa powder
3 T. boiling water
4 T. (1/2 stick) butter, room temperature
1 1/2 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract

Pour the boiling water over the cocoa powder and stir it together to combine. Let the mixture sit for a couple of minutes to cool down, then add the butter and mix on low speed until it is combined (this takes less than a minute).

Then, add the powdered sugar and vanilla and mix on low speed for another minute so that the powdered sugar is incorporated into the mixture. Turn the speed up to medium and beat the frosting for a couple more minutes until the mixture lightens in color and turns fluffy. The longer you beat it, the lighter it will get.

Green Your Plate: It’s the frosting, stupid!.

Chocolate Cocoa Mascarpone Frosting Recipe

sarita — Mon, 19 Oct 2009 14:04:07 +0000

The Better Homes and Gardens website supplies this incredible cocoa mascarpone frosting recipe, destined to top a dark cocoa buttermilk cake. Thinking about this frosting puts me in a trance. You could substitute cream cheese for the mascarpone, but we’d prefer not to. We also like our frosting a little less sweet, so you may slightly adjust the powdered sugar to your taste.

Cocoa Mascarpone Frosting

8 oz mascarpone cheese, softened
1/2 c butter softened
1/2 c Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder
2 T milk (plus extra for thinning)
2 t vanilla
16 oz powdered sugar, sifted (4 1/4 to 4 1/2 cups)

Instructions:

In a large mixing bowl, beat one-half of an 8-ounce tub mascarpone cheese or one-half of an 8-ounce package cream cheese, softened; 1/2 cup butter, softened; 1/3 cup Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder; 2 tablespoons milk and 2 teaspoons vanilla with an electric mixer on medium to high speed until creamy. Gradually add one 16-ounce box powdered sugar, sifted (4-1/4 to 4-1/2 cups), beating until smooth. Beat in enough additional milk, 1 teaspoon at a time, to reach spreading consistency. Makes 3 cups.

For more details, including the cake recipe, follow the link.

Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting Recipe.

White Chocolate Mint Frosting Recipe

sarita — Tue, 06 Oct 2009 19:45:17 +0000

Craftcake shared this fabulous white chocolate mint frosting recipe, that has a delicate pale green color that beautifully accentuates deep chocolate cake. Enjoy!

White Chocolate Mint Buttercream Frosting

yield 2 3/4 cups

Ingredients

2 sticks (1/2 pound) unsalted butter, softened
12 ounces white chocolate
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract (do not use mint)

Directions

Melt the white chocolate in the microwave and stir. Note: Follow the directions on packaging for melting. Set aside to cool.
Using a handheld or stand mixer beat the butter in a large bowl at medium speed until creamy.
Add the melted white chocolate and beat until well combined. Be sure to scrape the sides down.
Add the confectioners sugar, mint, vanilla and a drop of green food coloring and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.

Chocolate Cupcakes + White Chocolate Mint Frosting : craftcake.

Gluten Free Coconut Cake Frosting Recipe For Celiacs

sarita — Sun, 20 Sep 2009 22:14:06 +0000

While some of our favorite cupcakes are actually gluten free, coming up with tasty gluten-free desserts desserts can be a challenge.

A question about gluten free cake frosting came up in this celiac forum and we found this delicious sounding gluten-free cake and frosting recipe there as well.

Here’s the frosting part, designed to cover a chocolate coconut cake:

Chocolate Coconut Mousse Frosting Icing Recipe

Step 1:
Ingredients:
4 Tbls. unsalted butter (room temperature)
8 oz. gluten-free Cream cheese
1/4 c. Malibu Coconut Rum* or substitute with 1/4 c. milk and 2 tsp. gluten-free coconut extract
1 c. confectioners sugar
Directions:
Cream the butter and cream cheese together until smooth. Then add Coconut Rum and sugar and whip on high speed until light and airy.
Stopping at this step is great too, if you desire just a coconut frosting. Proceed to step 2 if you want Chocolate Coconut Frosting.

Step 2:
Ingredients:
1/2 c. Ghiradelli bittersweet choc chips*
1/2 c. Ghiradelli semi-sweet choc chips*
1/4 c. Milk
1 Tbls. coconut rum* or substitute with 1 tsp gluten-free extract
Directions:

Add both kinds of choc chips to a microwave safe mixing bowl heat the milk until it steams in a pan on the stove top or you can use your microwave if you prefer.
Pour the steamed milk over the choc. chips and stir by hand until all the choc. chips are melted. (If you are having difficulty with all the choc. chips melting, microwave for 20-30 sec. and stir again. This should take care of any remaining unmelted chips.)
Add the rum or extract and stir thoroughly
Set the choc mixture aside and cool to room temp. for about 10 min.
Once the choc mixture has cooled, gradually add it to the Cream cheese mixture and whip on high until light and airy.
Refrigerate until ready to use.

(If you are short on time and on a gluten free diet, Betty Crocker frosting is expected to be labeled gluten free this fall, and several Duncan Hines frostings are gluten-free as well).

Cake Frosting – Celiac Disease and Gluten-Free Forum (Home).

Don’t toss that leftover coffee

sarita — Tue, 02 Jun 2009 17:43:58 +0000

It didn’t take long for the recipes for chocolate frosting made with leftover coffee to roll in. Today’s recipe comes from Barbara Johnston of Alameda, who collects so many recipes, she says she “may need to join Clipper’s Anonymous.” She also has “tons of cookbooks.”

Luckily for Jan Miller of Pleasanton, whose mother used to make the frosting, Barbara was able to find the Mocha Frosting recipe in the “Farm Journal’s Country Cookbook,” published in 1959.

My editor’s been baking a lot of cakes recently, often bringing some slices to the office for us. I’m hoping she’ll try this recipe on us next. Hint, hint.

Mocha Frosting

Recipe from “Farm Journal’s Country Cookbook” (1959).

1/2 cup butter

1 egg yolk

2 tablespoons strong coffee

2 squares unsweetened chocolate

2 1/2 cups confectioners’ sugar

Cream the butter. Add egg yolk, coffee and melted chocolate. Mix well, gradually adding sugar. Blend until smooth.

Makes frosting for two 8-inch layers.

Nutrition could not be accurately calculated.

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