Peppermint Chocolate Frosting Food

CHOCOLATE-PEPPERMINT ICING

Steps:

• Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in peppermint extract. Strain cream into chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first.) Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
• To ice cake, set the cake on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.

DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING

Steps:

• For the cake:
• Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
• Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
• For the frosting:
• Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
• For the chocolate petals:
• Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
• Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
• When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
• For assembly:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
• Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.

CHOCOLATE CAKE WITH PEPPERMINT FROSTING

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
• In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
• Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
• Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
• While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
• Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

PEPPERMINT FROSTED CHOCOLATE COOKIES

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop and roll dough, about 1 Tablespoon of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
• Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream/milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Beat in a pinch of salt if frosting is too sweet. I usually add a little less than 1/8 teaspoon. And, if desired, beat in another drop of peppermint extract.
• Top each cookie with frosting. Garnish frosting with crushed candy canes. Frosting doesn't dry completely, but will set after several hours. Carefully stacking frosted cookies is fine after that.
• Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.

PEPPERMINT-CHOCOLATE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until completely melted. Cool 5 min.
• Add sugar, butter and vanilla. Gradually add milk, beating after each addition with mixer on low speed until blended.

DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING

Steps:

• For cake:
• Position rack in center of oven; preheat to 350°F Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
• For dark chocolate ganache:.
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
• For white chocolate cream:
• Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
• Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
• Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
• For peppermint frosting:
• Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
• Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.

WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Place the white chocolate in a small glass bowl in the microwave on high power for 1 minute.
• Remove bowl from the oven and stir until chocolate is melted and smooth; set aside to cool.
• Using an electric mixer on low speed, blend the cream cheese and butter for 30 seconds.
• Add the melted white chocolate and blend another 30 seconds on low speed.
• Add the mint extract and 2 cups of the powdered sugar; blend on low speed until the sugar is incorporated, 30 seconds more.
• Increase mixer speed to medium and beat until frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed, to make a good spreading consistency.
• Use as desired.

VEGAN CHOCOLATE PEPPERMINT BUTTERCREAM FROSTING

Steps:

• Cream together margarine and shortening until well combined. Add cocoa powder and mix well.
• Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed . Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy. Cover with cling film and refrigerate until needed. Pipe or spread onto cupcakes and decorate with sprinkles.

PEPPERMINT BUTTERCREAM FROSTING

Steps:

• Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

CHOCOLATE-MINT COOKIES WITH PEPPERMINT ICING

Steps:

• Preheat oven to 375'.
• In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
• Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
• Take a drinking glass and flatten each cookie to about 1/4 inch thick.
• Bake cookies until set, Approximately 8-9 minutes.
• Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
• Frosting:.
• Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
• Chocolate Drizzle Icing:.
• In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
• Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
• Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.
• Add the peppermint extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to ½ cup more sugar if needed to make a spreadable consistency.
• Feel free to fold in up to ½ cup crushed peppermint candy for a crunchy and creamy frosting!
• Will frost 24 cupcakes generously. (see Cake Doctor's Red-less Velvet Cupcakes).

CREAM CHEESE PEPPERMINT FROSTING

Steps:

• Bring cream cheese to room temperature.
• Blend cream cheese and butter.
• Add sugar a cup at a time. You may end up needing more sugar for thicker frosting.
• Add peppermint extract and 7 drops of green food coloring.
• Beat or stir until fluffy.