Homemade Chocolate Frosting Recipe (2024)

FAQs

What is chocolate frosting made of? ›

Chocolate Buttercream Ingredients

This homemade chocolate frosting recipe comes together quickly with just five ingredients: confectioners' sugar, cocoa powder, melted butter, milk, and vanilla extract.

Frosting is the thickest of these confections and is ideal for spreading or piping on cakes, cupcakes and cookies. Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries.

In contrast to icing, ganache contains cocoa solids, so it is usually thicker and heavier. However, its consistency is versatile – if you need a thinner ganache, you can simply add more cream to the mixture. Icing is less adaptable and tends to always have a fairly runny texture.

cream, chocolate and a pinch of butter. Using just those ingredients, the process to make Chocolate Ganache Frosting is super easy, almost foolproof! Heat the cream, pour over the chocolate chips and butter then allow to sit for 5 minutes to soften. Once softened, whisk till smooth and allow to cool – seriously simple.

This classic vanilla buttercream uses just 5 basic ingredients: unsalted butter, confectioner's sugar, vanilla, and milk with a pinch of salt. It's extremely versatile. This recipe is perfect as is for a smooth, fluffy frosting, but can also be the start of another frosting recipe.

In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.

Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. Sprinkle in 1 to 2 tbsp (15 to 30 mL) of powdered sugar at a time, then stir it in and check the consistency.

Icing (including the popular chocolate icing called ganache) is thinner than frosting but thicker than glaze. Icings set quickly and stiffen as they dry, and are usually spooned or poured over the cake or cookie—though in the case of royal icing, they may also be piped on to create details.

Cream Cheese Icing – Another classic frosting. Whipped Cream with Cream Cheese – For a rich but lighter-tasting topping, you can bulk up whipped cream with cream cheese to help it hold its form. You could put almost no sugar in this.

CHOCOLATE GANACHE FROSTING

Chocolate ganache frosting has an intense chocolate flavor that adds a level of deep richness to any dessert. This frosting recipe starts with, of course, chocolate ganache—made by mixing heated heavy cream with chopped chocolate until the chocolate melts and a silky mixture is achieved.

Does chocolate ganache get hard? ›

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.

Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

Sugar, Water, Palm Oil, Corn Syrup, Cocoa Processed With Alkali, Corn Starch, Canola Oil, Contains 2% Or Less Of: Salt, Mono And Diglycerides, Citric Acid, Polysorbate 60, Modified Corn Starch, Potassium Sorbate (Preservative), Soy Lecithin, Artificial Flavor, Xanthan Gum, Antioxidants (Ascorbyl Palmitate, Mixed ...

Sugar, Palm Oil, Water, Corn Syrup, Corn Starch, Canola Oil, Contains 2% Or Less Of: Artificial Flavor, Salt, Mono And Diglycerides, Artificial Color, Polysorbate 60, Modified Corn Starch, Potassium Sorbate (Preservative), Soy Lecithin, Xanthan Gum, Citric Acid, Antioxidants (Ascorbyl Palmitate, Mixed Tocopherols, ...

Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure. Powdered sugar and ultra-fine Baker's Sugar™ are best to use as they blend easier in uncooked frostings and dissolve faster in cooked types.