   
     
Frosting/Filling Recipes
From A Pastry
Chef's Kitchen
"When in doubt, serve chocolate!"
Chocolate is a glorious
word that conjures up indescribable ecstasies. Truffles, bonbons,
lollipops, cakes, cookies, pies and so much more! Sweet or savory,
chocolate has been used in a variety of ways that captivates everyone who
tries it.
With that in mind, we have lovingly gathered chocolate, frosting and hard
candy recipes from many different sources. Some recipes came from our
Grandmother's own kitchen while others were created in restaurants, and
still others were given to us from our chocoholic friends. These are tried
and true recipes we've collected over the years. The excitement of
creating something made of chocolate that looks as good as it tastes will
increase your motivation to do and make even more beautiful things with
chocolate.
If you'd prefer to buy our
e-book,
"Great Candy Recipes",
click here. Simple, proven, chef-tested candy recipes with step-by-step
instructions and photos to learn gourmet chocolate candy making, as well
as hard candies, and many more excellent recipes.
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Easy Frostings & Fillings
Easy Chocolate Buttercream Frosting
1 stick butter, room temperature
2/3 cup unsweetened cocoa
3 cups powdered sugar
1/3 cup milk (any kind
1 tsp vanilla extract
Combine all ingredients in a large bowl and beat, with an electric mixer, until
frosting is creamy, 3-5 minutes. (Start at a low speed to avoid getting sugar
everywhere!)
Sour Cream Chocolate Frosting
9 oz. semisweet chocolate, chopped
9 oz. milk chocolate, chopped
3 cups sour cream
2 tsp. vanilla
Melt the two kinds of chocolate in a double boiler over low heat. When the
chocolate is almost melted, remove from heat and stir until smooth. Using a wire
whisk or electric beater, beat in the sour cream and vanilla until the mixture
is smooth and well blended. This will generously fill and frost a 9" two layer
cake.
Super Simple Chocolate Blender Frosting
1 cup semisweet chocolate chips
1/4 cup strong, hot, brewed coffee
2 tablespoons confectioners' sugar
4 egg yolks
1/2 cup butter
2 tablespoons dark rum
Put chocolate chips into a dry blender, and process into powder. Stop blender
and scrape chocolate away from the sides and bottom. Pour in the hot coffee and
blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth,
about 15 seconds.
Chocolate Cream Filling
3 tablespoons all-purpose flour
1/8 teaspoon salt
3/8 cup granulated sugar
1/2 cup cream
1/2 cup milk
4 egg yolks
2 ounces unsweetened chocolate
1 teaspoon pure vanilla extract
Mix the flour, salt and sugar in a saucepan. Blend in a portion of the cream.
Place on medium heat and stir constantly. Add the remainder of the cream and
continue stirring until the mixture reaches the consistency of medium cream
sauce. Stir a small portion of the sauce into the egg yolks, then pour egg yolks
into the sauce in pan. Cook for a few minutes on low heat until thickened (not
thick).
Remove from heat, add 2 ounces of melted, unsweetened chocolate to the mixture
along with the vanilla. Cool quickly by placing saucepan in a cold water bath
(bowl with water and ice), stirring until cool. To prevent a skin from forming,
brush with melted butter. Stir before using.
Whipped Ganache (Can be used for filling or frosting.)
1 1/2 pounds chocolate (bittersweet, semisweet)
6 ounces unsalted butter
3 cups heavy cream
Melt the chocolate and butter. Fold in 1 cup of cream. Whip remaining cream
until thickened but not holding peaks. Fold cream into the chocolate mixture. At
this point, you can chill it until later. If chilled, allow the filling to come
to room temperature and beat in a mixer until light and fluffy.
Basic Decorator Buttercream Icing
7½ to 8 CUPS POWDERED SUGAR
½ CUP WATER
2 CUPS SHORTENING
1 TSP. CLEAR VANILLA
Using an electric mixer mix 2 cups powdered sugar, 1/4 cup of shortening,
water and vanilla until smooth. Add remaining powdered sugar and shortening
alternately and mix on low speed for about 5 min. Scrape down sides of bowl and
mix for 3 - 5 min. on medium speed.
Store icing in airtight container in fridge for 4 - 6
weeks. You can color this icing deep or bright colors. To thin this icing
down, add a small amount of water. To stiffen icing, add a little powdered
sugar. For a richer, less sweet, icing you can substitute 1 cup butter + 1 cup
shortening for the 2 cups shortening.
( When adding butter, icing
only keeps 2 wks. in fridge and is softer to work with. )
Fluffy White Icing
¼ cup Butter
½ cup Shortening
1 cup Sugar
3 tsp. Flour
1 tsp. Vanilla
½ cup Warm Milk
Beat all ingredients together with a electric mixer
on med. speed until smooth and fluffy.
Takes approximately 10 minutes. ( The longer you beat the fluffier the icing
will get )
No-Cook Marshmallow Frosting
2 EGG WHITES
¼ TSP. SALT
¼ CUP FINE GRANULAR SUGAR
¾ CORN SYRUP
1¼ TSP. CLEAR VANILLA
Using electric mixer, beat egg whites and salt until soft peaks form. Add sugar
gradually,
beating constantly until smooth and glossy. Add vanilla, then slowly add corn
syrup a
little at a time, beating after each addition until the frosting peaks.
The finished icing has the texture and appearance of marshmallow cream. Use
icing Immediately.
Best used as a frosting on cake as it is too soft to decorate with. Pastel
colors only.
Royal Icing
5 TBSP. MERINGUE POWDER (dried egg whites)
5 TBSP. WARM WATER
4 to 4½ CUPS POWDERED SUGAR
Combine warm water and meringue powder and beat with electric mixer till
foamy
and meringue powder is dissolved. Add powdered sugar 1 cup at a time mixing on
medium
speed for 7 - 10 min. Icing will form peaks when done.
This fast, hard drying icing is ideal for decorating Cookies and Gingerbread
Houses. Keep bowl of icing covered with a damp cloth at all times. Store icing
in grease proof airtight containers. Colors well with paste colors.
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