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Frostings
Submitted by littleflow3r
Frosting with cocoa, icing sugar, coffee
and butter
4 oz / ½ cup / 115 g butter
1 tablespoon hot espresso coffee (or ½ teaspoon instant
coffee powder dissolved in 1 tablespoon hot water)
8 oz / 225 g icing sugar
1¼ tablespoon unsweetened cocoa powder
1½ teaspoon vanilla extract
Method
1. Melt the butter in a sauce pan and remove from the heat.
2. Add coffee, mix with icing sugar, cocoa powder and
vanilla.
3. Stir until smooth.
Frosting with chocolate,
icing sugar, butter and egg
3
tablespoons / 1½ oz / 40 g butter
3 ½ oz / 100 g dark semi-sweet chocolate (40-45% cocoa)
1 egg (salmonella free)
3 ½ oz / 100 g icing sugar
Method
1. Melt butter and chopped chocolate in a double boiler.
2. Beat the egg with icing sugar and mix with the chocolate
and butter mixture.
Frosting with chocolate and
heavy cream
½
cup / 1.2 dl heavy cream or whipping cream
7 oz / 200 g sweet dark chocolate
Method
1. Heat the heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add finely chopped sweet dark
chocolate, and stir until smooth.
3. To test it, transfer a tablespoon of the frosting into a
chilled cup and place in the fridge for 15 minutes. If it is
too thin, add some more melted chocolate. It it is too
thick, add a few tablespoons of cream, stir until smooth,
and test it again.
Frosting with chocolate, syrup,
butter and coffee
6
tablespoons / 3 oz / 85 g butter
8 oz / 220 g semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee
Method
1. Mix butter, chopped chocolate, syrup and coffee and
heat in a double boiler until melted.
2. Stir until smooth.
3. Let it cool somewhat before use.
Frosting with chocolate and
shortening
6
oz / 170 g sweet dark chocolate
2 oz / 55 g vegetable shortening
Method
1. Break the chocolate into
small pieces and melt it with vegetable shortening over
simmering water.
2. Let the mixture cool until it gets viscous, and spread it
evenly over the tart.
Source: Courtesy of
http://www.cacaoweb.net/
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