Really Good Choc Frosting

Baking By megankennedy Updated 19 Oct 2006 , 10:06pm by HoosierMomOf5

megankennedy Posted 7 Oct 2006 , 10:20pm
post #1 of 24

Hey guys!!! Looking for a really good and sweet chocolate frosting. I have tried the frosting on the hershey's box and it's a little bitter for my tastes. I'm looking for something closer to canned icing in taste. I'm making a marble cake for my birthday tomorrow... icon_biggrin.gif Any ideas???

23 replies
megankennedy Posted 7 Oct 2006 , 10:32pm
post #2 of 24

I've been browsing the recipes but there are so many I'm really not sure....

Tiffysma Posted 7 Oct 2006 , 11:23pm
post #3 of 24

I'm a big fan of the Chocolate Syrup frosting in the recipe section.

megankennedy Posted 7 Oct 2006 , 11:34pm
post #4 of 24

thanks, i think i will try that

Tiffysma Posted 7 Oct 2006 , 11:42pm
post #5 of 24

I don't think you will be disappointed. It's very smooth and creamy. I thought it would be too sweet, but it has cocoa in it too, which cuts the sweetness. I've used it to decorate with as well, made a nice basketweave with it. It always gets rave reviews.

mdutcher Posted 7 Oct 2006 , 11:42pm
post #6 of 24

Definately Chocolate Syrup Frosting!!!! icon_biggrin.gif

karenm0712 Posted 7 Oct 2006 , 11:56pm
post #7 of 24

Oh yes! I made that a couple of weeks ago, the Chocolate Syruo Frosting that is, and it was VERY yummy. My DH really wants a fudgy icing so next time I am going to replace the syrup with a fudge ice cream topping. icon_smile.gif

You will not be dissapointed. icon_smile.gif

megankennedy Posted 8 Oct 2006 , 5:43am
post #8 of 24

I made this frosting about half hour ago and it's pretty good, but it still has that bitter taste to it. I believe it's the cocoa I'm using. Does anybody know about different types of cocoa?

chestercheeto Posted 10 Oct 2006 , 12:07am
post #9 of 24

i made Chocolate Syrup Frosting for the first time a couple weeks ago. at first i thought it was a little bitter too. after it sat a while, it tasted better. very chocolatey, very rich. every time i had some, i wanted a cold glass of milk. icon_smile.gif

czyadgrl Posted 10 Oct 2006 , 12:25am
post #10 of 24

what type of cocoa have you been using?

I like Ghiardelli or any cocoa from Penzey's.

Also had good luck with Saco Premium Cocoa, this is a cheaper brand at the grocery store but seems to taste pretty good.

I haven't used Hershey's cocoa in years so I can't compare directly.

megankennedy Posted 10 Oct 2006 , 2:38am
post #11 of 24

i have only used hershey's, im kinda new to baking and it seemed safe. im just looking for a richer sweeter flavor

diana Posted 10 Oct 2006 , 2:11pm
post #12 of 24

You could try Ganache, Very YUMMY!

patygpm Posted 10 Oct 2006 , 2:17pm
post #13 of 24

I have a great chocolate frosting recipe!! It goes as follows:
1 8oz cream cheese
1/2 cup salted butter
2 cups confectioners sugar
7 tablespoons cocoa powder
1/4 cup or less of milk

You mix the first 4 ingredients together and at the end add the milk. Depending on the consistency, is how much milk you add. Hope you like it!!

megankennedy Posted 10 Oct 2006 , 5:20pm
post #14 of 24

thanks paty, i am going to try that soon!!! icon_biggrin.gif

monizcel Posted 10 Oct 2006 , 7:24pm
post #15 of 24

I saw a posting on CC today about using regular drinking cocoa in place of some of the baking cocoa. A CC member's husband was experimenting when they ran out of baking cocoa and it apparently turned out pretty good.

I would probably mix a combination of baking and regular cocoa myself when I try this and experiment a little bit.

jsmith Posted 11 Oct 2006 , 7:44pm
post #16 of 24

I've also been looking for a fudge frosting that tastes as good as the canned frosting. I like it anyway but my mom said it tastes like preservatives so now I'm paranoid about using it for other peoples cake. Anyway, I tried this recipe in the Betty Crocker cook book and it was really good. I then tasted some of the canned frosting I had and almost gagged. So I think this is the recipe I might start using. Although I'm still watching this topic to see if a better one comes up.

Betty Crocker Fudge Frosting

1/2 cup granulated sugar
1/4 cup baking cocoa (I used melted unsweetened chocolate)
1/4 cup of milk
2 Tbs butter (not margarine)
1 TBS light corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 tsp vanilla

Mix granulated sugar and cocoa in saucepan.
Stir in milk, butter, corn syrup, and salt.
Heat to boiling, stirring frequently.
Boil 3 minutes, stirring occasionally.
Cool 30 minutes.
Beat in powdered sugar and vanilla until smooth.

This needs to be beaten in a kitchen aid. A hand mixer didn't work well.
This makes a very small batch. I doubled it and it still wasn't enough.

FunCakesVT Posted 11 Oct 2006 , 7:53pm
post #17 of 24

Another vote for the Chocolate syrup frosting! I LOVE it and so has everyone I have used it for. Since I do have a batch of ganache that did not firm up properly, I will use the leftovers in place of the syrup next time....YUM!

megankennedy Posted 11 Oct 2006 , 8:38pm
post #18 of 24

thanks jsmith, I will try that soon, probably this weekend

SweetConfectionsChef Posted 11 Oct 2006 , 8:43pm
post #19 of 24

If you are using cocoa and it seems bitter, add more butter or butter flavor. That's what mellows out the bitterness. When I make Chocolate Icing I just add 1-2 extra teaspoons of butter flavor and 3/4 cup cocoa to my buttercream recipe and everyone loves it.

Zamode Posted 16 Oct 2006 , 3:27am
post #20 of 24

The recipe on the back of the Hershey's cocoa is good. I use Special Dark cocoa.

alimonkey Posted 16 Oct 2006 , 3:39am
post #21 of 24

Dutch process cocoa is alkalized and has a completely different flavor from regular cocoa. It's sold by Hershey as Special Dark (with gold lettering rather than silver.) Other brands also make it, but they're harder to find a usually quite a bit more expensive.

Icings made with regular cocoa have that bitter raw cocoa flavor. Icing made with DP cocoa turns out fudgy and yummy.

FunnyCakes Posted 16 Oct 2006 , 10:30am
post #22 of 24

Yes, a Dutch processed cocoa uses alkali to reduce the acid in the cocoa.

The flavor is much less bitter.

I use Callebaut for special things - but it is kind of pricey.

I usually use Hershey's Special Dark Dutch processed.

I rarely use regular cocoa anymore for just that reason.

megankennedy Posted 17 Oct 2006 , 9:01am
post #23 of 24

thank you guys so much - i am definitely going to make the switch b/c i like the texture of it, just not the taste. Dutch process here I come!!!!!!! icon_biggrin.gif

HoosierMomOf5 Posted 19 Oct 2006 , 10:06pm
post #24 of 24

*Barging in with a question of my own* icon_biggrin.gif

I know somebody said that she used the choco syrup frosting for decorating and basketweave but (and forgive me if this was included in "decorating" LOL)....can you make roses with it? Is it stiff enough or can it be made to be stiff enough?


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