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Post by pealikecrazy on Jul 17, 2019 0:56:39 GMT
Does anyone have a good, go-to recipe??
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Post by Basket1lady on Jul 17, 2019 1:21:03 GMT
I just sort of dump things in and taste until it's good.
2 sticks (1 lb) butter
1 1/2 lbs (3/4) of a bag of powdered sugar
dash salt
2 ish tablespoons of cocoa powder
dash of salt
milk
I add a few splashes of milk to get it going, then add more if needed. I do use the whole bag of powdered sugar, but have learned the hard way to start out with 3/4 of the bag and then alternately add milk and sugar until I get the right consistency. You can substitute coffee for the milk if you like a mocha flavor and it works with your recipe.
If you have any left over, it freezes well. Otherwise, it becomes a snack for you DH at 2 am. Again, ask me how I know!
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Post by littlemama on Jul 17, 2019 1:27:16 GMT
The one on the Hersheys Cocoa can is excellent
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Post by meriannj on Jul 17, 2019 1:35:55 GMT
I get raves about this one.
1 stick butter
1 block of cream cheese
6c of powdered sugar
1c cocoa powder
2Tbl vanilla
1tsp instant coffee powder
Milk to thin
Beat butter and cream cheese until fluffy, add in cocoa, sugar and vanilla. In a small cup dissolve coffee in 2Tbl of milk mix in and the. Add more milk until you get desired texture.
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Post by beaglemom on Jul 17, 2019 1:36:58 GMT
14 oz. bittersweet chocolate, finely chopped
9 oz. cream cheese, at room temperature
9 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
6 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tbsp. sour cream
To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.
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Post by kitkath on Jul 17, 2019 1:51:37 GMT
The one on the Hersheys Cocoa can is excellent That’s our favorite except substitute cold coffee for the milk. |
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caangel
Drama Llama
Posts: 5,709 
Location: So Cal
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Post by caangel on Jul 17, 2019 1:53:58 GMT
You could always do a whipped chocolate ganache! Just need chocolate and cream.
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Post by pealikecrazy on Jul 17, 2019 2:29:45 GMT
YUM! THANKS!!!
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Post by femalebusiness on Jul 17, 2019 2:35:23 GMT
I do simple powdered sugar, butter, vanilla, a little milk and melted semi sweet chocolate chips.
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Post by delila on Jul 17, 2019 2:45:04 GMT
The one on the Hersheys Cocoa can is excellent I was about to say the recipe on the box of Hershey’s Cocoa is the best ever as is the cake recipe. |
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Post by snugglebutter on Jul 17, 2019 2:45:10 GMT
This is what my kids like on their birthday cakes. It's pretty amazing.
Chocolate Frosting:
1/2 cup soft butter
1/3 cup cocoa
1/8 tsp salt
4 cups powdered sugar
1 tsp vanilla
4-6 Tablespoons milk
Combine all ingredients and beat till smooth, adding enough milk to achieve spreadable consistency.
(double for a round layer cake)
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Post by papercrafteradvocate on Jul 17, 2019 5:25:45 GMT
Our favorite is a simple ganache.
Heat 2 cups of half and half until small bubbles form on the edge of the pan and milk is steaming but not boiling.
Pour over 2-1/2 cups of good chocolate chips.
Add either a teaspoon of vanilla or a tablespoon of instant coffee or espresso diluted with water. (Or Kahula)
Stir until all chocolate is melted. Pour over cake and it will harden to a fudge consistency.
Alternatively, if you want something sweeter and like a whipped texture (icing) pour chocolate mixture into a stand mixer and add confectioners sugar and beat on high speed, adding more sugar until desired texture is reached.
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Post by workingclassdog on Jul 17, 2019 13:12:25 GMT
I just sort of dump things in and taste until it's good. 2 sticks (1 lb) butter 1 1/2 lbs (3/4) of a bag of powdered sugar dash salt 2 ish tablespoons of cocoa powder dash of salt milk I add a few splashes of milk to get it going, then add more if needed. I do use the whole bag of powdered sugar, but have learned the hard way to start out with 3/4 of the bag and then alternately add milk and sugar until I get the right consistency. You can substitute coffee for the milk if you like a mocha flavor and it works with your recipe. If you have any left over, it freezes well. Otherwise, it becomes a snack for you DH at 2 am. Again, ask me how I know! This looks like the one that I make as well. So delish I could eat it out of the pan (Pioneer Woman has this one in her 1st cookbook as her frosting for Texas Sheetcake) |
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