And i really need to make a choclate frosting for my Hershey choclatr cupcakes. Is it alright if i make a chcoclate frosting with a whisk?
Also i would be very greatful if you could show me a chcoclate frosting recipe. Thnx
I make chocolate frosting in my food processor. If you have a FP I'll post a link.
Yes i have a food processor.
It's a smitten kitchen recipe. You can skip to cake part and scroll down to,the frosting.
Thnz so much
Susan W is a trusted source on General Cooking.
Or..I like making a chocolate glaze to dip the tops of cupcakes in. Looks shiny and pretty.
Huh thats a great idea ok im makin a glaze thnks sooo much now i can finally stop begging mom to go and get a mixer
I used to take powdered sugar and water, make a loose paste, put it in a pastry bag or small Ziploc with a small corner cut off (after putting it in the bag) and make small spirals with it on the glaze like hostess cupcakes. Young and old get a kick out of that. :)
Definitely! You can do anything with a hand whisk, it just might take a little or a lot longer than using a machine. My favorite chocolate frosting recipe, after I tried four of them side by side, is here: PS I use dove milk chocolate if I want a sweeter frosting, which I like best with yellow cake, and I use ghirardelli dark chocolate if I want a more bittersweet frosting, which I like best with chocolate cake. Also you can divide all of the ingredients in half if you want to make half the amount.
Foolproof Chocolate Frosting
Published March 1, 2008. From Cook's Illustrated.
Why this recipe works:
For an easy chocolate frosting recipe that required no special equipment, we used both cocoa powder and melted chocolate, which produced a deep chocolate flavor. Confectioners’ sugar and corn syrup made our chocolate frosting smooth and glossy. Mixing the frosting in the food processor instead of using an electric mixer prevented it from separating and turning greasy.
Foolproof Chocolate Frosting
Quick and easy frosting are usually too sweet or too gritty. We wanted a frosting that wouldn’t curdle or deflate, but would still set quickly.
Makes 3 cups to frost one 9-inch 2-layer cake
This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
20 tablespoons (2 1/2 sticks) unsalted butter, softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
3/4 cup Dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate, melted and cooled slightly (see note)
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).
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