How do you make brown chocolate icing?

Question

chocolate icing to put on cake. the icing should not melt at room temperature.

Answer 1

Sour Cream Fudge Frosting

4 Tbs. (1/2 stick) unsalted butter
1/4 cup heavy cream
10 oz. bittersweet chocolate, chopped
3/4 cup sour cream
1 cup confectioners’ sugar



In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.

For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.

For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.

For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar Makes about 2 2/3 cups.


OR

Chocolate Buttercream Frosting

8 oz. unsweetened chocolate, chopped
6 cups confectioners sugar
16 Tbs. (2 sticks) unsalted butter
6 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt



Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Answer 2

Chocolate Frosting

INGREDIENTS
1/2 cup butter
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract
3 1/2 cups confectioners' sugar
2 tablespoons milk

DIRECTIONS
In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.

Answer 3

Chocolate Buttercream Frosting

1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.

Answer 4

Honestly it's easier to buy it. I like Betty Crocker Whipped Chocolate frosting because it is like homemade and doesn't melt at room temperature.

Good luck, if you get a good homemade recipe let me know.

Answer 5

you add cocoa powder to it the more you add the darker it gets. I wouldn't add more than 2 or 3 as it can be bitter.

Answer 6

powdered sugar, milk, unsweetened cocoa powder. stir until it becomes a paste, then spread onto your cake.

Answer 7

go to kraftfoods.com