How to Make Homemade Chocolate Icing

Everybody knows that the best part to any cake or cupcake is the icing. Everybody also knows that homemade icing wins over those sold at stores. That is why every cook should have their very own homemade chocolate icing recipe to whip up on a moment's notice. Once you have this basic chocolate icing mastered, you can play with it a bit to make variations like mint chocolate, mocha coffee, and more!

This simple and basic chocolate recipe will surely be a favorite of yours for years to come. The only things you need are a saucepan, a stove, a mixer, and a few quality ingredients.

First, start with the following ingredients:

Granulated sugar - 1 cup

Cocoa - ¼ cup

Butter - ¼ cup

Milk - ¼ cup

Vanilla extract - 1 teaspoon

For best results, always use quality ingredients. They make a big difference in a simple recipe like this one because there are so few ingredients. Try to use real butter, real vanilla, real cocoa, and whole milk if you can. It will taste the best this way.

If you absolutely need to cut calories, you can substitute the sugar for splenda, margarine for the butter, and use skim milk. The result will be slightly less creamy, but still tasty.

In a big bowl, mix all of the ingredients except for the vanilla. Transfer mixture to a large saucepan and bring to a boil. Boil for one minute then remove from heat. Add the vanilla extract after.

Let it cool partially for a few minutes, but be careful not let it cool all the way. You will need it a bit warm for the next part. For about three minutes, beat the mixture. You can do this manually, with a hand-held electric mixer, or a table top electric mixture, whichever you have available or prefer. You will want to continue until the icing is spreadable in texture.

Now you can move on to icing your cake, cupcakes, brownies, or cookies. This recipe for icing usually results in a thicker, creamier icing perfect for cupcakes and Brownies, but use it for whatever you like. No one will judge you if you only want to eat the frosting by itself. If you want to try the variations, add the flavoring like mint, coffee, hazelnut, etc. to the mixture at the same time you add the vanilla. The possibilities really are endless with this simple chocolate icing recipe.

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How to Make Homemade Chocolate Icing

Everybody knows that the best part to any cake or cupcake is the icing. Everybody also knows that homemade icing wins over those sold at stores. That is why every cook should have their very own homemade chocolate icing recipe to whip up on a moment's notice. Once you have this basic chocolate icing mastered, you can play with it a bit to make variations like mint chocolate, mocha coffee, and more!

This simple and basic chocolate recipe will surely be a favorite of yours for years to come. The only things you need are a saucepan, a stove, a mixer, and a few quality ingredients.

First, start with the following ingredients:

Granulated sugar - 1 cup

Cocoa - ¼ cup

Butter - ¼ cup

Milk - ¼ cup

Vanilla extract - 1 teaspoon

For best results, always use quality ingredients. They make a big difference in a simple recipe like this one because there are so few ingredients. Try to use real butter, real vanilla, real cocoa, and whole milk if you can. It will taste the best this way.

If you absolutely need to cut calories, you can substitute the sugar for splenda, margarine for the butter, and use skim milk. The result will be slightly less creamy, but still tasty.

In a big bowl, mix all of the ingredients except for the vanilla. Transfer mixture to a large saucepan and bring to a boil. Boil for one minute then remove from heat. Add the vanilla extract after.

Let it cool partially for a few minutes, but be careful not let it cool all the way. You will need it a bit warm for the next part. For about three minutes, beat the mixture. You can do this manually, with a hand-held electric mixer, or a table top electric mixture, whichever you have available or prefer. You will want to continue until the icing is spreadable in texture.

Now you can move on to icing your cake, cupcakes, brownies, or cookies. This recipe for icing usually results in a thicker, creamier icing perfect for cupcakes and Brownies, but use it for whatever you like. No one will judge you if you only want to eat the frosting by itself. If you want to try the variations, add the flavoring like mint, coffee, hazelnut, etc. to the mixture at the same time you add the vanilla. The possibilities really are endless with this simple chocolate icing recipe.

reade more... Résuméabuiyad

How to Make Homemade Chocolate Icing

Everybody knows that the best part to any cake or cupcake is the icing. Everybody also knows that homemade icing wins over those sold at stores. That is why every cook should have their very own homemade chocolate icing recipe to whip up on a moment's notice. Once you have this basic chocolate icing mastered, you can play with it a bit to make variations like mint chocolate, mocha coffee, and more!

This simple and basic chocolate recipe will surely be a favorite of yours for years to come. The only things you need are a saucepan, a stove, a mixer, and a few quality ingredients.

First, start with the following ingredients:

Granulated sugar - 1 cup

Cocoa - ¼ cup

Butter - ¼ cup

Milk - ¼ cup

Vanilla extract - 1 teaspoon

For best results, always use quality ingredients. They make a big difference in a simple recipe like this one because there are so few ingredients. Try to use real butter, real vanilla, real cocoa, and whole milk if you can. It will taste the best this way.

If you absolutely need to cut calories, you can substitute the sugar for splenda, margarine for the butter, and use skim milk. The result will be slightly less creamy, but still tasty.

In a big bowl, mix all of the ingredients except for the vanilla. Transfer mixture to a large saucepan and bring to a boil. Boil for one minute then remove from heat. Add the vanilla extract after.

Let it cool partially for a few minutes, but be careful not let it cool all the way. You will need it a bit warm for the next part. For about three minutes, beat the mixture. You can do this manually, with a hand-held electric mixer, or a table top electric mixture, whichever you have available or prefer. You will want to continue until the icing is spreadable in texture.

Now you can move on to icing your cake, cupcakes, brownies, or cookies. This recipe for icing usually results in a thicker, creamier icing perfect for cupcakes and Brownies, but use it for whatever you like. No one will judge you if you only want to eat the frosting by itself. If you want to try the variations, add the flavoring like mint, coffee, hazelnut, etc. to the mixture at the same time you add the vanilla. The possibilities really are endless with this simple chocolate icing recipe.

reade more... Résuméabuiyad

Flourless Chocolate Cake and Mocha Buttercream Icing

From Denny:  Check out this all time favorite - the flourless chocolate cake.  This time it's paired with another favorite flavor - the all important coffee!  Somehow, I just have to figure out how to grow coffee beans in my back yard.  Can you imagine how sweet that would be to pick your own beans and then roast them?  While we are dreaming we might as well include our own cocoa plants, right?  Hey, "Go BIG or go home!" :)

Happy Holidays and thank you for all your support this year!

Flourless Chocolate Cake with Mocha Buttercream Icing

Makes: 8 servings

Ingredients:

Cake

3 tablespoons unsalted butter

1 (6-ounce) box bittersweet chocolate

1 ounce unsweetened chocolate

4 eggs, separated

1/3 cup sugar, divided

1 teaspoon vanilla

Mocha Buttercream Icing

11/2 teaspoons instant espresso powder

2 tablespoons hot water

¼ cup unsalted butter, at room temperature

3 cups sifted powdered sugar, divided

3 tablespoons sifted unsweetened cocoa

1/2 teaspoon vanilla

Directions:

To make cake: Preheat oven at 350° F. Liberally grease 8 4-ounce ramekins. In 1-quart saucepan on the lowest simmer setting, place butter and both chocolates. Heat until mixture is melted. Set aside to cool.

In a mixing bowl, whip egg yolks with half of the sugar and vanilla about 2 minutes or until creamy. In another mixing bowl, beat egg whites with the remaining sugar to form soft peaks. Fold the yolk mixture into the chocolate until just combined. Gently fold in egg white mixture until just combined. Divide evenly into the ramekins and place on a rimmed baking sheet. Place in the center of the oven for 14 to 16 minutes or until set. Remove from oven and cool to room temperature.

To make icing: In custard cup, combine espresso powder and water. Set aside.

In the mixing bowl, beat butter until creamy. Add 1 cup powdered sugar and beat until smooth. Scrape down the bowl.

Add remaining 2 cups powdered sugar, cocoa, vanilla, and espresso mixture. Beat until completely smooth and creamy. Add more hot water if necessary to bring the icing to spreading consistency.

Decorate each of the cakes with either a pastry bag fitted with a decorating tip or simply place a dollop of buttercream on top of each cake.

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