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....
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
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?
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
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
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!
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
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.
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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