Does anyone know of a good chocolate icing recipe that is not "grainy" in texture? I have tried a couple of recipes and they all seem grainy-I guess from sugar-and I can't stand them.
So I need something that spreads easily, is smooth, and isn't grainy in texture.....Any advice?
TIA
I made the Wilton choc. icing recipe only used the coffee creamer as the liquid, I think I used some Sweetex, too. It was much better than usual!
Jen 
Try this one, it is fudgy and not grainy at ALL. Scroll down to txkat's post http://www.cakecentral.com/cake-decorating-ftopict-50072-.html
It's terrific, and although it is thick it IS spreadable. I highly recommend it! Unless you want to go the italian meringue buttercream route, oh that stuff is soo good chocolatized (did I make up that word?).
Try this one, it is fudgy and not grainy at ALL. Scroll down to txkat's post http://www.cakecentral.com/cake-decorating-ftopict-50072-.html
It's terrific, and although it is thick it IS spreadable. I highly recommend it! Unless you want to go the italian meringue buttercream route, oh that stuff is soo good chocolatized (did I make up that word?).
this might just be the one I'm looking for! is it granulated sugar? does it dissolve well? Thanks ceshell!
Try this one, it is fudgy and not grainy at ALL. Scroll down to txkat's post http://www.cakecentral.com/cake-decorating-ftopict-50072-.html
It's terrific, and although it is thick it IS spreadable. I highly recommend it! Unless you want to go the italian meringue buttercream route, oh that stuff is soo good chocolatized (did I make up that word?).
LOL...thanks so much Ceshell! I will take a look at them both, and probably make both, and see how they taste.
And chocolatized is such a splendid word!
Try this one, it is fudgy and not grainy at ALL. Scroll down to txkat's post http://www.cakecentral.com/cake-decorating-ftopict-50072-.html
It's terrific, and although it is thick it IS spreadable. I highly recommend it! Unless you want to go the italian meringue buttercream route, oh that stuff is soo good chocolatized (did I make up that word?).
Hey Ceshell...If I am doing it for a 8" round cake, 6" tall, do you think I should double it?
Thanks!
It is indeed granulated sugar. It completely dissolves; you won't believe you used granulated sugar! As for the quantity...I don't remember how much it makes, but this recipe can be found all over the internet by googling "'evaporated milk' sugar blender" and the results I'm getting state that it makes 1- 3/4 cups, "enough to fill and frost a 2-layer cake". So I'd say at least 1.5 it...although if you have more than one layer of filling you'll want to double it. JMO!!
Interestingly I am also finding a version that only uses 1c evaporated milk, but then adds 6 tbsp butter...in which case they state that it makes 3 cups. I've never tried it that way but it sounds yummy...mmm...butter...
If it's as thick and as yummy as you say it is then I think you won't be needing a thick layer of frosting... when I make it for other people the frosting won't be thick but for my own cake.... hmmm... what do you mean cake? I'll eat it straight from the blender. My poor poor hips. LOL
Thanks for sharing! Looking forward to using it.
By the way...
If it's as thick and as yummy as you say it is then I think you won't be needing a thick layer of frosting...
You should be punished for even uttering such a thing!!
for OTHER people. not for me. hahaha I am known for being skimpy on frosting for other people. then I just eat the left over frosting. hey! I need a reward too.
Sorry for the double post. But I just tried this recipe and it's amazing! I love it! Thanks for introducing this to me ceshell and txkat! I Will use it forever.
Yahoo! Thanks for reporting back, I always wonder if people like things I pass along
As for the frosting amounts, yeah I always CRINGE when I see those plates where they scrape off the icing, esp when it's good icing (I admit scrape off the powdered sugar stuff too when there's too much). But Ganache, or IMBC? I want to slap them: EAT THE ICING YOU FOOL!!!
This recipe is used with plain old granulated white sugar believe it or not.
LJ: I have not tried piping with the icing, nor have I tried the butter version, but I am curious and am thinking about using it for my next cake. I love to experiment! The first time I made it, I just used everyday supermarket Baker's unsweetened chocolate and it tasted great! I don't know if it can be improved upon by using premium chocolate but I have a bar of unsweetened Sharffen-Berger that wants to find out
This recipe is used with plain old granulated white sugar believe it or not.
LJ: I have not tried piping with the icing, nor have I tried the butter version, but I am curious and am thinking about using it for my next cake. I love to experiment! The first time I made it, I just used everyday supermarket Baker's unsweetened chocolate and it tasted great! I don't know if it can be improved upon by using premium chocolate but I have a bar of unsweetened Sharffen-Berger that wants to find out
Ohhh, now that does make my mouth salivate... I will definately have to try it; but unfortunately, it will have to be after the holidays.. If you break that bar open, you be sure to report back the results.. as will I... Happy Holidays ceshell..
CeShell....Again, thanks for the recipe advice! I did use your recipe and it was to die for! What makes it even better was that it was soooo simple!
Also, to answer the question about piping, I didn't have a lot to really pipe, but it did pipe pretty well at room temperature.
Thanks again!
ceshell i would have never believed it was edible if I didn't hear it from you guys. LOL But yes it is sooo awesome (sorry I'm still on a Bolt high)
The mom I made one of the cakes for told my mama that her sons were thisclose to licking the icing that fell on the cake board LOL
I also used the "cheap" chocolate just to test it and it turned out, well, BEYOND awesome LOL I dunno if you can pipe with this. I had some leftover (I was gonna die from chocolate if I finished all of it) and it stayed thick but soft, silky smooth. I used it as filling for the sugar cookies I made.
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