Yield 12 Number Of Ingredients 3 Steps:
Mix sugar, milk and unsweetened chocolate until smooth. Use this icing for dipping the Truffle Cookies.
Time 30m Yield Makes about 5 cups Number Of Ingredients 6 Steps:
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
Time 15m Yield 1-1/4 cups. Number Of Ingredients 7 Steps:
In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
Time 25m Yield Covers 1 x 20cm sponge cake (serves 12) Number Of Ingredients 5 Steps:
Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.) Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.
Time 5m Yield 12 serving(s) Number Of Ingredients 5 Steps:
In a bowl using an electric mixer at medium speed beat the sugar with butter, melted chocolate and vanilla until combined. Add in half and half cream and continue to beat at high speed until smooth and fluffy (you may need to add in a little more cream or milk until desired consisyancy is achelived).
Yield 10 Number Of Ingredients 6 Steps:
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat. Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk. Spread Quickly over cooled cake, as frosting will set up very fast.
More about “smooth chocolate icing recipes”
Time 15m Yield about 8 cups. Number Of Ingredients 5 Steps:
In a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.
