how do people get the chocolate icing on the cake to be so smooth/?

Question

I want to know how to get the chocolate icing to be so smooth? Do they add cream to it?

Answer 1

Here is a video

http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=55

Answer 2

If I understand your question properly, you are not asking for some tips to make the icing look smooth, you want the icing to taste smooth and creamy. In that case you need to use "Crème au beurre" (French Buttercream frosting).

Crème au beurre or French Buttercream frosting

Ingredients:
4 egg yolks
1/3 cup granulated sugar
2 tbsp. brandy or other liqueur of your choice (water may be substituted for the alcohol)
Dash of salt
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter, at room temperature
1/2 tsp. vanilla extract

Instructions:
In the top pan of a double boiler or a heatproof bowl placed over but not touching simmering water, combine the egg yolks, sugar, brandy or other liqueur of your choice (or water, if using) and dash of salt. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.

In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.

Use the frosting immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy.

Makes about 1 1/2 cups.

Tip #1:
Make sure you use UNSALTED butter, also called SWEET butter.

Tip #2:
If you want a chocolate buttercream frosting, just add 2 tablespoon of cocoa powder.

Bon Appétit !

Answer 3

I'm not sure this is what you are wanting to know, but a friend at church made wedding cakes and to make the icing smooth she dipped her metal spreader in hot water.

Answer 4

Soften it slightly in the microwave where you can just pour it over the cake. Or, lightly spray the cake with water so you can smooth out the 'seams' your spatula makes. The second version was taught to my mom when she took cake decorating classes years ago.

Answer 5

*canned icing needs to be heated gently so it is very soft and pourable.
*homemade needs to be creamed very well and made thin enough to spread easily
*heating the spatula in hot water helps bunches
*misting the icing helps give enough moisture to spread the icing easily and smoothly
**lots and lots of practice at smoothing the icing over cakes is the main thing, tho!

Answer 6

if you are talking about homemade icing you have to make sure you cream it together long enough to fully mix in the sugar. otherwise you can still see the sugar crystals and then it wont be smoothe.

Answer 7

yeah just melt the chocolate till its a very creamy soft texture. then pour it gentely on the cake it should be smooth