How do you make chocolate cream icing, for chocolate cake?

4 Responses to “How do you make chocolate cream icing, for chocolate cake?”

1. libbyami says:

   September 18, 2011 at 4:41 am

   this one is the best Ive tried to date
   Chocolate Buttercream Frosting
   Ina Garten
   Chocolate Buttercream Frosting
   1 pound bittersweet chocolate

   12 ounces semisweet chocolate
   3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
   1 1/2 cups granulated sugar
   1/4 teaspoon cream of tartar
   3/4 teaspoon kosher salt
   1 1/2 pounds unsalted butter, at room temperature
   3 teaspoons pure vanilla extract
   3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
   3 tablespoons dark rum, optional

   Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

   Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

   Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
2. mysticdaydreamdragon says:

   September 18, 2011 at 5:01 am

   This is a recipe I have used before for chocolate cream icing. It seems better because you are not using cocoa powder and as much butter, so its not as strong as traditional icing.
   Chocolate Cream Cheese Frosting:
   1 stick butter, softened
   8 ounces cream cheese, softened
   3 cups confectioners’ sugar, sifted
   4 ounces semisweet chocolate, melted
   1 teaspoon vanilla extract
3. cookingkay1955 says:

   September 18, 2011 at 5:24 am

   I use this on my chocolate mousse torte.
   It dries quickly and is shinny very nice

   VIENNESE GLAZE
   4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
   2/3 cup heavy cream
   3 TBSP powdered sugar
   1/4 tsp vanilla

   In med pan over low heat
   Combine chocolate bars, heavey cream, and powdered sugar
   Stir untill mixture is smooth
   Add vanilla
   Transfer to small bowl
   Cool to room temp
   Pour over cake
4. luvstocook says:

   September 18, 2011 at 5:50 am

   Cocoa Frosting
   3 cups powdered sugar
   6 tbsp. butter or margarine
   1/3 cup cocoa
   1/3 cup milk
   1 tsp. vanilla
   With an electric mixer, cream ingredients until smooth.