Melt some chocolate squares or even chocolate chips (semi sweet) and incorporate that into your finished icing.
I love the recipe on the back of the Hershey's Cocoa can. Yummy.
Other than Chocolate SMBC the only other chocolate icing or frosting I love is chocolate ganache.
I really don't care for chocolate icing made with cocoa powder and confectioners sugar...and if you add melted chocolate to it, it becomes this strange texture.
I add melted high quality chocolate to my finished SMBC and that's really really delicious....like a light chocolate mousse/whipped cream. That's what it reminds me of.
But nothing packs the chocolate flavor punch like chocolate ganache.
It depends on what you're looking for.
America's Test Kitchen has a chocolate frosting recipe that might be worth a try - their recipes are usually quite good and dependable. Usually I use ganache on my cakes (the more chocolate the merrier), but if you don't want something that dense or expensive to make, this recipe is worth a look. I suggest you google to find it. I made it once a long time ago and I recall it was pretty tasty.
can i use choc buttercream as a dirty icing for fondont? and what can i use for the middle between the cake layers?
Toba Garretts. The only recipe I use. I sub cream or non dairy coffee creamer for the liquer. 2 cups butter room temp 1/2 cup crisco 3 lbs powdered sugar 1 cup dutch cocoa ( Droste) 3 T meringue powder 1 t salt 5 oz chocolate liquer (opptional) 2 T milk 1 T pure vanilla 2 cups refrigerated Ganache
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