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Chocolate frosting recipe?

mom22tots Feb 26, 2009 04:15 PM

I am looking for a great chocolate frosting recipe for cupcakes for my husband's birthday. He eats gluten free (the cupcakes will be) but I think most frostings/icings are naturally gluten free. Hoping that a delicious frosting will make up for whatever the cake part is missing since it's his 1st gluten free b-day. Thanks!!

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  1. h
    harryharry RE: mom22tots Feb 26, 2009 04:30 PM

    I haven't made it yet, but whipped ganache sounds great and really easy - make some ganache - pour in the bowl of a mixer, allow to cool slightly and beat until fluffy!

    1 Reply
    1. re: harryharry
      Kelli2006 RE: harryharry Feb 26, 2009 05:10 PM

      its easiest to do it in a food processor. You can chop the chocolate fine and them them steep in the hot cream for a few minutes and then whip them in the FP, and only dirty 1 bowl. I like to use a slightly stiffer ganache recipe when I do this because of the preferred consistency.

    2. j
      jsaimd RE: mom22tots Feb 26, 2009 04:36 PM

      Whipped ganache is my favorite. i prefer a dark chocolate flavor.

      As for the GF cake part, not that you asked, but I have had good luck with the Black Magic chocolate cake recipe, subbing in gluten free flour (I used a blend of what I had on hand), and would suggest using melted butter for half the oil for the flavor. Best chocolate cake result I have had GF, and I make a lot of cupcakes for my celiac son.

      4 Replies
      1. re: jsaimd
        mom22tots RE: jsaimd Feb 26, 2009 06:35 PM

        Sounds great...thank you! Do you ever use any of the gluten free "baking mixes" or do you make your own?

        1. re: mom22tots
          jsaimd RE: mom22tots Feb 26, 2009 07:20 PM

          I always make my own, because the mixes are so much more than the parts. I also like to vary based on what I am making. For this one, though, I would suggest you just stay away from Bob's Red Mill GF blend for this one. The bean flour flavor i find too strong for most pastries.

          1. re: jsaimd
            mom22tots RE: jsaimd Feb 27, 2009 04:22 AM

            thank you. Do you have a g/f recipe for yellow cake that you like? I was hoping to do choc frosting on yellow cupcakes.

            1. re: mom22tots
              jsaimd RE: mom22tots Feb 27, 2009 11:22 AM

              I am not a huge yellow cake fan, but I do love the almond cake recipe from the Sweet Melissa cookbook.


              I also find buttermilk cakes work well, and often add an extra egg to the cake recipes to help it hold together.

      2. b
        bnemes3343 RE: mom22tots Feb 27, 2009 04:37 AM

        This is one of my favorites. Put 10 oz of good milk chocolate in a food processor. Heat 1/2 cup of heavy cream, 1 TBS corn syrup and a pinch of salt in a microwave for 1 minute. Pour over the chocolate and process until smooth. Add 1/2 cup confectioners sugar and process for 30 secs. With machine running, add 8 TBS of unsalted butter, 1 at a time, processing until smooth. Allow to cool. Really good.

        4 Replies
        1. re: bnemes3343
          rememberme RE: bnemes3343 Feb 27, 2009 04:41 AM

          Is that enough to go inside and outside a 2-layer cake?

          1. re: rememberme
            bnemes3343 RE: rememberme Feb 27, 2009 09:42 AM

            I use it on a sheet cake (9 x 13), so doing the math for the surface area of a cylinder, assuming 9" cake pans about 2 1/2 inches for each layer, you would need to double the recipe.

          2. re: bnemes3343
            mom22tots RE: bnemes3343 Feb 27, 2009 08:11 AM

            That sounds great...thank you

            1. re: bnemes3343
              rememberme RE: bnemes3343 Mar 1, 2009 10:24 AM

              I have this sitting on my counter right now, waiting for the cake layers to cool. I used dark chocolate, and threw in a shot of vanilla. It tastes great, and is very, very smooth. Thanks for the recipe!

            2. r
              rememberme RE: mom22tots Feb 27, 2009 04:40 AM

              This whipped ganache thing is very interesting! I have always made frosting with softened unsalted butter, melted chocolate, vanilla and confectioner's sugar, and possibly rum or coffee. I used to add a raw egg to keep it from hardening. I've made ganache for the inside of cakes and between cookies, but have never whipped it. Is it glossy? Stiff?

              1. hotcookinmomma RE: mom22tots Feb 27, 2009 04:11 PM

                There is a great recipe on the back of the box of Hershey's dark unsweetened cocoa powder. It is on the dutched too, I'm sure but the dark is my family's favorite. It is kind of a ganache but you can lighten it with some whipping cream.

                2 Replies
                1. re: hotcookinmomma
                  mom22tots RE: hotcookinmomma Mar 1, 2009 09:12 AM

                  is that the "perfectly chocolate" chocolate frosting from hersheys?

                  1. re: mom22tots
                    hotcookinmomma RE: mom22tots Mar 5, 2009 09:34 PM

                    I believe it is. It is on the back of the box and that sounds right.

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