My Favorite Chocolate Frosting Recipe (2024)

FAQs

What kind of frosting do most bakeries use? ›

Most commercial bakeries are using a buttercream made with shortening rather than butter, because it is more stable, especially if it gets warm.

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.

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.

You CAN kick it up another notch by adding one teaspoon of instant coffee powder to the frosting for a richness in taste. Try this tip when using dark chocolate canned frosting and dark chocolate cocoa powder for a dark chocolate frosting that is out-of-this-world! Your guests will definitely think it's fully homemade.

It tastes real because it uses ingredients that we like. Grocery store buttercream isnt for flavor, it's so that it stays shelf stable. They use vegetable shortening, which has almost no taste and leaves a waxy aftertaste. Butter and eggs go bad after a while, not refrigerated especially, so they leave them out.

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

Frostings are generally thicker, fluffier, and used for coating not just the outside but also between layers of baked goods. Some frostings use a meringue base, while others simply rely on butter and sugar. Icings on the other hand are typically thinner and harden to a firm consistency, like royal icings, for example.

Both contain powdered sugar, but frosting is whipped from butter and icing with liquid. This results in a difference of textures. Frosting is thicker, so it's perfect for piping, while icing is thinner and made for drizzling.

Canned frosting is a great way to save you some extra time when it comes to preparing a cake, but there is no denying that a homemade frosting in comparison to store-bought is always just a little bit more delicious.

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.

What is chocolate frosting called? ›

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.

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.

By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)

If it's too cold, small bits of the chocolate may harden as your ingredients are being combined and you will have chocolate bits in the mix rather than a smooth chocolate frosting.

Adding a teaspoon of espresso powder goes a long way towards enhancing chocolate flavors in your cooking. Since espresso powder is typically fine-ground, it dissolves in batters and doughs easily.

Fondant icing is a sugar paste and a classic choice for decorating cakes because it provides a smooth and professional look. There are three types of fondant: rolled fondant, marshmallow fondant, and poured fondant. They are all used for coating sponges and pastries but will provide slightly different results.

Swiss meringue buttercream is a favorite among many cake decorators because of its smooth finish on the outside cakes and its ability to hold piping detail.

Simple buttercream is commonly used to decorate cakes because it's easy to prepare and bakers can add vanilla, chocolate, or lemon flavorings to enrich a cake's flavor profile.

Buttercream is the most popular type of frosting largely because of its few ingredients and easy application. Classic buttercream requires beating butter into icing sugar until you reach a frosting consistency.