WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)
This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.
Provided by WaterMelon
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
- Let stand for 15mins to be sure all chocolate is melted.
- Stir ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
- When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
- Spread whipped ganache immediately, as it will firm as it sits.
- NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
- If you're just using this as a filling, halve the recipe.
- If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
WHIPPED CHOCOLATE FROSTING
Make and share this Whipped Chocolate Frosting recipe from Food.com.
Provided by byZula
Categories Dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium microwave-safe bowl, place chocolate pieces and whipping cream.
- Microwave on high for 1 1/2 to 2 minutes, until chocolate is melted and mixture is smooth when stirred.
- Refrigerate until thoroughly chilled.
- In a large mixer bowl, beat the powdered sugar, butter and vanilla unil thoroughly blended.
- Gradually add chocolate mixture, beating until stiff.
- Use immediately or cover and keep refrigerated.
Nutrition Facts : Calories 930.4, Fat 58.4, SaturatedFat 36, Cholesterol 116.3, Sodium 207.6, Carbohydrate 110.3, Fiber 3.8, Sugar 102.7, Protein 3.7
CHOCOLATE WHIPPED CREAM FROSTING
Make and share this Chocolate Whipped Cream Frosting recipe from Food.com.
Provided by WI Cheesehead
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely.
- Beat together the remaining 1 1/4 cups heavy cream, confectioners' sugar and vanilla in medium bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy.
- Fold one-third of the whipped cream into the chocolate mixture just until combined.
- Fold the chocolate mixture into the remaining whipped cream just until combined.
- Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.
Nutrition Facts : Calories 661.7, Fat 62.7, SaturatedFat 38.8, Cholesterol 192.4, Sodium 52.1, Carbohydrate 26.9, Fiber 1.7, Sugar 21, Protein 3.9
WHIPPED CHOCOLATE BUTTERCREAM
Provided by Food Network
Time 30m
Yield Icing for 1 cake
Number Of Ingredients 6
Steps:
- Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.
CHOCOLATE WHIPPED CREAM
Steps:
- Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.;
WHIPPED CHOCOLATE CREAM ICING
This is a lush light frosting which keeps it's consistency for 1-2 days in the refrigerator and doesn't seem to sink into the cake as so many do. Simple and easy to make. A delicious topping for those special occasions when you want something special.
Provided by Gerry
Categories Dessert
Time 10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Sift icing sugar and cocoa into a bowl.
- Add whipping cream and stir to mix.
- With beater whip as for whipping cream.
- This amount will very generously cover a large Angel cake or any other large cake.
Nutrition Facts : Calories 273.6, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.9, Carbohydrate 18.1, Fiber 0.5, Sugar 14.7, Protein 1.7
WHIPPED FROSTING I
A light tasting whipped frosting suitable for filling a rolled cake or whoopee pies. Great on angel food cake. Never fails as long as you don't let it cool uncovered or a skin will form on the paste.
Provided by Ann
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 6
Steps:
- In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
- In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 19.7 g, Cholesterol 1.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 96 mg, Sugar 17.7 g
FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING
Typical frostings are too sweet for my taste. Instead, I prefer a whipped cream frosting and adding cocoa powder makes it even better! This will add an extra special topping to any dessert. Simple and delicious!
Provided by SavvyTech
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
- To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 2.9 g, Cholesterol 20.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 5.9 mg, Sugar 2 g
FLUFFY CHOCOLATE BUTTERCREAM FROSTING
Light and fluffy chocolate frosting, suggested by my friend Linda. Spread over any cake and smooth out bubbles.
Provided by Tim Tyler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 7.3 mg, Sugar 15.4 g
CHOCOLATE WHIPPED CREAM FROSTING
This recipe is used with our Hot Milk Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.
- Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.
CHOCOLATE WHIPPED CREAM FROSTING
If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g
WHIPPED MILK CHOCOLATE FROSTING
Make and share this Whipped Milk Chocolate Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 2
Steps:
- Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
- Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
- Let stand for 1 minute, or until the chocolate is melted.
- Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
- Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
- Frost as desired, swirling the frosting into small peaks.
- The frosting will be soft at first, but will thicken up upon standing.
Nutrition Facts : Calories 990.7, Fat 70.9, SaturatedFat 38.7, Cholesterol 151.7, Sodium 134.7, Carbohydrate 78.3, Fiber 4.3, Sugar 65.8, Protein 11.6
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WHIPPED CHOCOLATE FROSTING - THE MERCHANT BAKER
From themerchantbaker.com
4.9/5 (16)Estimated Reading Time 5 mins
- In a small sauce pan, whisk together the sugar, flour, cocoa powder and milk. Cook over medium low heat whisking frequently until the consistency of a thickened pudding. You may get some lumps during this process, especially if your heat is too high.
- Remove from heat. Strain into a separate bowl using a spatula to push the pudding through the sieve. This will give you a completely smooth, lump free mixture. Cool completely in the refrigerator. I usually set the bowl in a larger bowl filled with ice, then put it in the refrigerator. This speeds the cooling process.
- While that mixture is cooling, melt the chocolate chips at 30 second intervals in the microwave, stirring after each interval. Allow to cool as close to room temperature as possible without getting solid again. You want it creamy. If it does get too cool, reheat briefly in the microwave to melt any lumps, stir and allow to cool again.
- When the refrigerated mixture is cool, whip butter with an electric mixer until fluffy, about a minute. Add salt and vanilla and beat to combine.
WHIPPED CHOCOLATE BUTTERCREAM FROSTING - THE CRUMBY …
From thecrumbykitchen.com
4.9/5 (18)Total Time 10 minsCategory Dessert, IngredientCalories 211 per serving
- Place softened butter and 1 cup powdered sugar in a large bowl (or in the bowl of an electric stand mixer) Using the whisk attachment, mix until combined, scrape the bowl, and repeat with remaining sugar, adding it 1 cup at a time. When all sugar has been added, turn speed to medium-high and whip about 5 minutes, until pale and fluffy, scraping the bowl as needed.
- Add the cocoa powder, vanilla, and salt, and blend on low for 1 minute. Add heavy cream in a slow drizzle as it mixes.
- Once the mixture is mostly combined, turn off the mixer and scrape down the sides and bottom of the bowl.
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