SEMI SWEET CHOCOLATE FROSTING
This semi sweet chocolate frosting recipe is super chocolate-y and works well for frosting cakes or topping cupcakes. It also has the perfect consistency for piping.
Provided by Wanda Simone
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Pour enough water into the bottom of the double boiler (or the pot you are using) to cover the bottom of the pan about 1/2" deep.
- Bring the water to a boil, then turn the temperature down to medium-low.
- Place the top half of the double boiler (or the large bowl) over the boiling water.
- Add the chocolate chips (or chopped up chocolate).
- Heat until you see the chocolate starting to melt. Then stir until all of it has melted.
- Remove from the heat and let cool completely before using, about 30 minutes.
- Combine the cocoa powder and hot water in a mixing bowl. Stir until smooth and set aside.
- Add the butter to the electric mixer and beat until fluffy at a medium-high speed.
- Mix in the confectioner's sugar and the salt.
- Beat some more until the butter has turned a pale yellow color.
- Turn the mixer speed down to low.
- Mix in the cooled, melted chocolate until it is combined.
- Beat in the cocoa mixture.
Nutrition Facts : Calories 1544 kcal, Carbohydrate 96 g, Protein 11 g, Fat 136 g, SaturatedFat 83 g, TransFat 3 g, Cholesterol 228 mg, Sodium 144 mg, Fiber 14 g, Sugar 50 g, UnsaturatedFat 43 g, ServingSize 1 serving
CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
SHINY CHOCOLATE GLAZE
I know you will fall in love with this shiny chocolate glaze.
Provided by KITTYCATGRL
Categories Desserts Frostings and Icings Chocolate
Yield 4
Number Of Ingredients 3
Steps:
- Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.
Nutrition Facts : Calories 531 calories, Carbohydrate 35.9 g, Cholesterol 63.4 mg, Fat 41.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 26.2 g, Sodium 9.2 mg, Sugar 26.7 g
CHOCOLATE SOUR CREAM FROSTING
Categories Chocolate Dairy Dessert Birthday Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)
SEMISWEET CHOCOLATE LAYER CAKE WITH VANILLA CREAM FILLING
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly Wedding Vanilla Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.
- Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. (Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.)
- For cream filling:
- Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
- Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
- Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
- Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
- For ganache:
- Bring cream and corn syrup to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool.
- Place cake on rack set in large rimmed baking sheet. Spread half of ganache over top and sides of cake. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm, whisking often. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
- Cut out paper heart shapes of differing sizes and arrange atop cake. Sift powdered sugar over. Carefully lift hearts from cake. Serve immediately.
SEMI-SWEET CHOCOLATE GLAZE
Ice cream. Pound cake. Strawberries. Is there anything that wouldn't taste yummier with a drizzle of this easy-to-make chocolate glaze?
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 3/4 cup or 6 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Microwave chocolate, water and butter in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec.
- Stir until chocolate is completely melted.
- Add sugar and vanilla; stir until well blended.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 25 g, Protein 1 g
SEMISWEET CHOCOLATE ICING
This is the icing for the Vanilla-Fudge Marble Cake recipe #45104. Don't have the golden syrup? Well if you must, you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.
Provided by Charlotte J
Categories Dessert
Time 15m
Yield 1 batch of icing
Number Of Ingredients 4
Steps:
- Combine all ingredients together in a small saucepan.
- Heat over low heat, stirring until chocolate melts and mixture is smooth.
- Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104.
" PERFECT" CHOCOLATE FROSTING
This is now one of my favorite chocolate frostings. I got it from "The Chocolate Cake Mix Doctor" by anne byrn. I have made a few changes to the recipe. Actually, I didn't have the 1 cup of semisweet chocolate chips that the original recipe called for. Lennie came to the rescue (thanks!) by figuring out the appropriate amount of semisweet squares to use, which I did have on hand. Now I always make it with the squares instead of the chips. This frosting is very thick, creamy, and fudgy. I usually bake two 9-inch layers, cut them into four layers, and slather this frosting on each and every layer and all over the top and sides--because I like a little cake with my frosting :) Another thanks goes out to leeannr for making me post this recipe. Now she loves it as much as I do.
Provided by taylortwo
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
- In a medium size pot over medium low heat, melt chocolate, cream, and butter.
- Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
- Cook for 5-6 minutes.
- DO NOT LET BOIL.
- Remove pot from heat.
- Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
- Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
- Remove from ice.
- Spread onto cooled cake layers.
- The frosting will thicken as it sets up.
- If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
- ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.
Nutrition Facts : Calories 4076.9, Fat 319.2, SaturatedFat 200.3, Cholesterol 651.1, Sodium 1713.8, Carbohydrate 354.7, Fiber 28.9, Sugar 295.3, Protein 26.8
SEMISWEET CHIP ROCKY ROAD FROSTING
I do not typically have milk chocolate chips so this is the Rocky Road version I use. I put this onto Sue B's Chocolate Cake. The recipe is from Chocolate from the Cake Mix Doctor. I have only used this for flat surfaces and not the sides of a cake.
Provided by WiGal
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
- Boil, stirring constantly, for 2 minutes.
- Remove the pan from the heat, add the chocolate chips, and stir until they are melted.
- Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.
- Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
- Turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.
- Or spread onto cooled cupcakes.
Nutrition Facts : Calories 135.7, Fat 8.2, SaturatedFat 3.3, Cholesterol 6.8, Sodium 82.6, Carbohydrate 15.8, Fiber 1, Sugar 13.3, Protein 2.1
More about "semisweet chocolate icing food"
10 BEST SEMI SWEET BAKING CHOCOLATE SQUARES RECIPES
From yummly.com
HOW TO MAKE A SEMISWEET BAKING CHOCOLATE SUBSTITUTE
From thespruceeats.com
MY FAVORITE CHOCOLATE FROSTING RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
10 BEST SEMI SWEET CHOCOLATE FROSTING RECIPES - YUMMLY
From yummly.com
THE BEST RECIPES TO MAKE WITH SEMISWEET CHOCOLATE
From tasteofhome.com
10 BEST SEMI SWEET CHOCOLATE BAKING BAR RECIPES
From yummly.com
WHAT IS SEMISWEET CHOCOLATE? - BAKING BITES
From bakingbites.com
WHIPPED SEMI-SWEET CHOCOLATE FROSTING RECIPE
From cdkitchen.com
HOW TO MELT SEMI-SWEET CHOCOLATE CHIPS BY EPICUREAN104
From ifood.tv
HOW TO SUBSTITUTE COCOA POWDER FOR SEMISWEET CHOCOLATE
From oureverydaylife.com
SEMI SWEET CHOCOLATE FROSTING RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
SEMISWEET CHOCOLATE ICING - RECIPES | COOKS.COM
From cooks.com
WHAT IS SEMISWEET CHOCOLATE? - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SEMISWEET CHOCOLATE? - SWEET EVENTS BAY AREA
From sweeteventsbayarea.com
COPYCAT CHOCOLATE TUB FROSTING | KITCHN
From thekitchn.com
10 BEST SEMI SWEET CHOCOLATE DESSERTS RECIPES | YUMMLY
From yummly.com
SEMI SWEET CHOCOLATE ICING RECIPE BY WESTERN.CHEFS | IFOOD.TV
I ACCIDENTALLY PUT SEMISWEET CHOCOLATE INSTEAD OF UNWEETENED
From food52.com
SEMISWEET CREAM CHEESE FROSTING RECIPE - FOOD.COM
From food.com
RECIPES WITH SEMISWEET CHOCOLATE CHIPS - FOOD HOUSE
From foodhousehome.com
HOW YOU CAN TURN SEMISWEET BAKING CHOCOLATE INTO MILK CHOCOLATE
From nutritionofpower.com
10 BEST SEMI SWEET BAKING CHOCOLATE RECIPES - YUMMLY
From yummly.com
RECIPE LIST - THE SEMISWEET SISTERS
From thesemisweetsisters.com
RECIPES WITH SEMISWEET CHOCOLATE CHIPS | TASTE OF HOME
From tasteofhome.com
NESTLE CHOCOLATE FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CHOCOLATE GANACHE ICING RECIPE - THE SEMISWEET SISTERS
From thesemisweetsisters.com
HOW TO MAKE SEMISWEET CHOCOLATE RECIPES ALL YOU NEED IS …
From stevehacks.com
50 RECIPES THAT START WITH A BAG OF SEMISWEET CHOCOLATE CHIPS
From tasteofhome.com
SEMISWEET CHOCOLATE LAYER CAKE WITH VANILLA CREAM FILLING
From bonappetit.com
BITTERSWEET VS. SEMISWEET CHOCOLATE: WHAT’S THE DIFFERENCE?
From greatist.com
RECIPES - THE SEMISWEET SISTERS
From thesemisweetsisters.com
DIFFERENCE BETWEEN BITTERSWEET AND SEMISWEET - BEDFORD CANDIES
From bedfordcandies.com
HOW TO COOK WITH SEMISWEET CHOCOLATE CHIPS - HUBPAGES
From hubpages.com
MOIST SEMISWEET CHOCOLATE BROWNIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love