Firming Up Heshey Bar Filling

Decorating By havingfun Updated 9 Jul 2009 , 6:47pm by havingfun

havingfun Posted 8 Jul 2009 , 8:43pm
post #1 of 18

I wanted to make the Hershey Bar filling and use it for icing on chocolate cupcakes. How can I firm it up enough?? I only used 8 oz of Cool Whip and have added 3 TBLS of Dream Whip. I have added a small amount more of PS, but was afraid to add too much. Any ideas??

17 replies
Rylan Posted 8 Jul 2009 , 9:36pm
post #2 of 18

How about you use that to make whipped ganache? I'm sure it tastes good.

havingfun Posted 9 Jul 2009 , 12:15am
post #3 of 18

I am not sure what you are talking about Rylan Ty. This filling has 8oz of cream cheese, 1/2 cup sugar, 1 cup PS, 1 cup chopped pecans, 4 crushed Hershey Bars, and 12 oz of Cool Whip. How do i made a ganache out of it? It really is an excellent filling, I just thought it would make a great icing for chocolate cupcakes. Thank you for replying!

Rylan Posted 9 Jul 2009 , 12:41am
post #4 of 18

Oh well, I think you should stick you your recipe. I was going to just suggest doing a 2:1 or 3:1 ratio of chocolate and cream. Once it has settled, whip it to make whipped ganache.

As for your recipe, how do you want to frost it? Do you want just a thin flat coat or a thick swirly frosting?

havingfun Posted 9 Jul 2009 , 1:08am
post #5 of 18

A nice fluffly swirl.

havingfun Posted 9 Jul 2009 , 1:28am
post #6 of 18

I am so sorry for the spelling!! I am wearing braces on my wrist and typing is a pain - literally. icon_smile.gif
It should be Hershey Filling and a fluffy swirl.

Rylan Posted 9 Jul 2009 , 4:19am
post #7 of 18

I'm not very familiar with your recipe but when I made my caramel chocolate frosting (using hershey bars), I just added melted chocolate and it became firmer.

FlourPots Posted 9 Jul 2009 , 6:51am
post #8 of 18

RylanTy..."caramel chocolate frosting using hershey bars"...Yum, is that recipe posted here?


havingfun...yours calls for granulated and powdered sugar?

Rylan Posted 9 Jul 2009 , 7:28am
post #9 of 18

Flourpots, no... it's actually my own recipe. I don't really measure, I just eyeball evereything so I don't have the exact recipe. I use butter, condensed milk, evaporated milk and brown sugar. I let it boil(stirring constantly) and once I feel like it is good, I let it cool. I then whip it and add cream cheese and add 75% of the giant bar. I'll figure out the recipe so I can post it here.

FlourPots Posted 9 Jul 2009 , 7:43am
post #10 of 18

That would be great...it sounds soooo good!

havingfun Posted 9 Jul 2009 , 12:17pm
post #11 of 18

FlourPots, yes it has granulated and powdered sugar in it. It is a wonderful filling.

dhccster Posted 9 Jul 2009 , 1:44pm
post #12 of 18

havingfun, just being nosy... what kind of cupcakes are you using this filling with? The filling sounds yummy. I am copying it to my recipe file. Thanks! Good luck with this.

FlourPots Posted 9 Jul 2009 , 2:06pm
post #13 of 18
Quote:
Originally Posted by havingfun

FlourPots, yes it has granulated and powdered sugar in it. It is a wonderful filling.





I look forward to trying it!...Thanks.

havingfun Posted 9 Jul 2009 , 2:47pm
post #14 of 18
Quote:
Originally Posted by dhccster

havingfun, just being nosy... what kind of cupcakes are you using this filling with? The filling sounds yummy. I am copying it to my recipe file. Thanks! Good luck with this.




I am using it with the Darn Good Chocolate Cake - as cupcakes. Here is the recipe as used for a filling:

Hershey Bar Filling (from the Chocolate Candy Bar Cake recipe)
1 8oz. cream cheese softened
1/2 cup white sugar
1 cup powdered sugar
1 12oz. Cool Whip
1 cup chopped nuts (I use pecans)
4 1.5oz. Hershey Bars chopped

Beat cream cheese with the white sugar and PS until smooth. Fold in Cool Whip, pecans and chocolate.

This is a filling I am trying to adapt to an icing.

Enjoy!

Superstar2 Posted 9 Jul 2009 , 6:09pm
post #15 of 18

I too am copying your filling receipe havingfun, but I have one silly question. When you finally fold in the cool whip, pecans and chocolate. Do you melt the chocolate before doing this step? It all sounds so yummy, sorry I couldn't help with adapting this receipe for frosting.

havingfun Posted 9 Jul 2009 , 6:19pm
post #16 of 18
Quote:
Originally Posted by Superstar2

I too am copying your filling receipe havingfun, but I have one silly question. When you finally fold in the cool whip, pecans and chocolate. Do you melt the chocolate before doing this step? It all sounds so yummy, sorry I couldn't help with adapting this receipe for frosting.




No, you just chop them up. The easiest way to do this is to freeze them first, then yack them on the counter good to break them up. Hope you enjoy!

Can anyone help with the firming up??

Superstar2 Posted 9 Jul 2009 , 6:27pm
post #17 of 18

Thanks havingfun for clarity! I also had a thought maybe you could add a little jello chocolate instant pudding mix to thicken the filling, anyone have any imput on doing that.

havingfun Posted 9 Jul 2009 , 6:47pm
post #18 of 18

Michelle,

That is a thought, but I have already added 3 TBLS of Dream Whip. BTW, I only added 8 oz of the Cool Whip.

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