Chocolate Icing Without Shortening?

Baking By LoriMc Updated 22 Mar 2013 , 1:09am by BeesKnees578

LoriMc Posted 21 Mar 2013 , 4:35pm
post #1 of 10

I'm looking to try new recipes for Chocolate icing that can be spread and smoothed on a cake.  I don't like the taste of chocolate buttercream.  I think the shortening "waters" down the flavor of the chocolate.  I normally used the recipe off the back of the Hershey's cocoa powder can and it tastes great.  I was just wondering if there was anything else out there I should be trying?

 

I've never tried ganache.  Can it be whipped up into spreading consistency and smoothed?  Thanks!

 

I hate that they took ratings off of the recipe section.  Grrr....

9 replies
-K8memphis Posted 21 Mar 2013 , 6:12pm
post #2 of 10

you could use butter ;)

 

but yes ganache can be whipped into a fabulous icing

 

it does smooth nicely but it often streaks too--

 

it does taste great

 

cream and chocolate--for sure

LoriMc Posted 21 Mar 2013 , 6:28pm
post #3 of 10
Quote:
Originally Posted by -K8memphis 

you could use butter ;)

 

but yes ganache can be whipped into a fabulous icing

 

it does smooth nicely but it often streaks too--

 

it does taste great

 

cream and chocolate--for sure


I do use butter in the Hershey's recipe. 

 

So what's the best ganache recipe, or are they all pretty similar?

-K8memphis Posted 21 Mar 2013 , 6:35pm
post #4 of 10

the ganache formulas are all pretty straighforward--the kind of chocolate you can get varies of course--just depends on what you like

 

hey--do you melt the butter in the hershey recipe?? that's the way the new recipe says to do it

 

but i do it the old way with soft butter not fully melted

 

wonder if that might make a good difference for you???

 

or maybe you already do it that way

 

just a thought

 

i made it the melty way once and it was cool but i still do it the old fashioned way i learned when i was little

-K8memphis Posted 21 Mar 2013 , 6:39pm
post #5 of 10

but of course there's different amounts of cream for the different levels of chocolate from white to dark

 

(yes i know white is not technically a chocolate...)

 

i like to use the online 'joy of baking' as one of my 'go to' references for things like this

LoriMc Posted 21 Mar 2013 , 6:55pm
post #6 of 10
Quote:
Originally Posted by -K8memphis 

the ganache formulas are all pretty straighforward--the kind of chocolate you can get varies of course--just depends on what you like

 

hey--do you melt the butter in the hershey recipe?? that's the way the new recipe says to do it

 

but i do it the old way with soft butter not fully melted

 

wonder if that might make a good difference for you???

 

or maybe you already do it that way

 

just a thought

 

i made it the melty way once and it was cool but i still do it the old fashioned way i learned when i was little

I've done it both ways.  I add a pinch of popcorn salt too.  Tastes fantastic!

-K8memphis Posted 21 Mar 2013 , 7:09pm
post #7 of 10

yes definitely the salt and i use some coffee too-- a little dollop of sour cream never hurt either--but just for family

 

and sometimes i use buttermilk or cream--glory!

 

i love it too

AnnieCahill Posted 21 Mar 2013 , 7:17pm
post #8 of 10

I use all butter with melted bittersweet chocolate and cocoa powder with heavy cream to thin.  I also add a bit of vanilla and salt.

-K8memphis Posted 21 Mar 2013 , 7:27pm
post #9 of 10
Quote:
Originally Posted by -K8memphis 

yes definitely the salt and i use some coffee too-- a little dollop of sour cream never hurt either--but just for family

 

and sometimes i use buttermilk or cream--glory!

 

i love it too

 

 

and this ^^^ i mean for the hershey's --not ganache ;)

BeesKnees578 Posted 22 Mar 2013 , 1:09am
post #10 of 10

I make up a batch of ganache - 12 oz semisweet choc, 4 oz bittersweet choc, pinch of sea salt, 1 1/2 cups heavy cream.  Put all in a sauce pan and stir occasionally until all melted over med-low heat.  Remove from heat, add 2 t vanilla, or what ever flavor you are trying to achieve.  Cool overnight.

 

I add this at about 1:1 with IMBC.

 

DELICIOUS!
 

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