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Transforming chocolate frosting?

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freelancer Dec 13, 2010 10:34 PM

I have a lot of prepared chocolate frosting that I don't want to put on my brownies but I HATE wasting anything and like experimenting in the kitchen. Does anyone have any ideas of how to transform premade chocolate frosting?

It's chocolate and sugar, right? So I imagine that if I melted it, and mixed flour, eggs and oil, I could use it almost as a brownie base? or is that insane?

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  1. bushwickgirl RE: freelancer Dec 14, 2010 04:58 AM

    "insane? " Sorta, I assume you're talking about premade frosting from the can, when you say prepared chocolate frosting? That stuff is not just chocolate and sugar. Here's the ingredient list from Duncan Hines, a widely available US brand of boxed cake mixes and canned frosting, for it's Creamy Home Style Classic Chocolate Frosting:

    Sugar, Water, Vegetable Oil Shortening (Partially Hydrogenated Soybean and Cottonseed Oils, Mono- and Diglycerides, Polysorbate 60), Cocoa Powder Processed with Alkali, Corn Syrup. Contains 2% Or Less Of: Corn Starch, Salt, Invert Sugar, Natural and Artificial Flavors, Carmelized Sugar (Sugar, Water), Caramel Color, Acetic Acid, Preservatives (Potassium Sorbate), Sodium Acid Pyrophosphate, Citric Acid, Sodium Citrate.

    Contains: Manufactured on equipment that also processes tree nuts.

    Happily, the frosting is gluten free. I don't consider this totally horrible stuff, tastes ok, and I have used it on a few occasions. It can be a time and life saver in certain situations. The frosting keeps for a few weeks after opening, refrierated. It may freeze well, but I've never done that with this product, but certainly with other icings.

    You can melt it, but adding other ingredients for a cake/brownie type result might be a big waste of time and $$. If anything, you could use the frosting in a no cook fudge recipe, or in a truffle recipe (I think Sandra Lee did that at one point) although I don't have a formula for those. You can turn the frosting into a glaze for cakes by gently heating it stovetop or in the MW, and thinning it out with milk for a soft glaze, or with water, for one that sets up, and whatever flavoring agents, zest, extracts, alcohol, you want. You can also lighten the frosting by folding in whipped cream. I'm not trying to discourage you from experiementing, but just go into it informed.

    One rule of thumb I have is that if a national or name brand manufacturer, say Duncan Hines, Pillsbury or Betty Crocker, doesn't have a recipe on the box for other uses for the product, then you can't really do anything else with it, aside from it's intended purpose. Of course, rules are meant to be broken... check the manufacturer's website to see if alternate recipe ideas are available. Good luck.

    1. sarahjay RE: freelancer Dec 14, 2010 06:39 PM

      You could use it to make cake truffles. They're easy and people seem to like them. You just mix cake crumbs with icing, roll into balls, chill, and cover in chocolate. If you think the mix might be too sweet, add some cream cheese for tang.

      1. f
        freelancer RE: freelancer Dec 15, 2010 05:20 PM

        The truffle idea worked - thanks Bushwickgirl and sarahjay! I made regular truffles by melting dark Callebaut chocolate, mixing it with the fudge frosting, spoonfuls of peanut butter and few drops of mint extract. Turned out really smooth and delicious. Dusted with icing sugar. The peanut butter and dark chocolate tamed down the sweetness of the frosting.

        The frosting actually came from some brownie mixes that I thought would be better off without. I usually bake from scratch but I've been super busy lately and thought it easier to transform the brownie mixes into something more interesting (ginger, mint, peanut butter, etc). The truffles look really pretty. Thanks you two!

        1 Reply
        1. re: freelancer
          bushwickgirl RE: freelancer Dec 16, 2010 06:36 AM

          Good, I'm glad it worked out!

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