 |
|
candi jones
|
|
Officially A Newbie
|
|
|
|
|
Reged: 10/09/09
|
|
Posts: 3
|
|
|
|
chocolate buttercream icing
#58239 - 11/06/09 10:27 PM
|
|
|
I want to make some chocolate icing but I got the candy melts chocolate that you use for making candy can I use those and if so how many?
Post Extras:
|
|
|
binktam
|
|
Been There, Done That
|
|
|
|
|
Reged: 06/18/09
|
|
Posts: 165
|
|
|
|
|
You can use candy melts to make a "coating" for a cake. Take
1 bag of candy melts and 1/2 whipping cream.
Heat cream in saucepan,dont boil,turn off heat, put in candy,put top on pan, after few min,stir candy till its melted and smooth. This makes about two cups, but again
this isnt a ICING it's more of a coating so this may not be what you are looking for??
Post Extras:
|
|
|
natpodu77
|
|
Officially A Newbie
|
|
|
|
|
Reged: 09/18/09
|
|
Posts: 9
|
|
|
|
|
You cannot use the candy melts for a chocolate buttercream frosting. If you would like to make the chocolate glaze, the prior recipe will work, but for a chocolate buttercream check Wilton.com, that's where I altered this version so you can use it to ice your cake. They have some great recipes  .
Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine, softened
•3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
•1 teaspoon clear vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•5-6 tablespoons milk (start with 5 and if too stiff ad the extra)
Makes: About 3 cups of icing (enough to ice 8", 9" round, 4" high cake).
Instructions
Thin Consistency (to ice cakes with): In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
Hope this helps you!
Post Extras:
|
|
|
|
|
thank u so much i would have messed the icing up
Post Extras:
|
Previous
Index
Next
Flat 
Threaded
Edit 
Reply 
Quote 
