Chocolate Frosting

White Chocolate Mint Frosting Recipe

Posted in Buttercream Frosting, Chocolate Frosting, Mint Frosting on October 6th, 2009 by sarita – Comments Off

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

  1. Melt the white chocolate in the microwave and stir. Note: Follow the directions on packaging for melting. Set aside to cool.
  2. Using a handheld or stand mixer beat the butter in a large bowl at medium speed until creamy.
  3. Add the melted white chocolate and beat until well combined. Be sure to scrape the sides down.
  4. 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

Posted in Chocolate Frosting, Coconut Frosting on September 20th, 2009 by sarita – Comments Off

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

Posted in Chocolate Frosting on June 2nd, 2009 by sarita – Comments Off

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.” read more »

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