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Here is the CI recipe for Creamy Chocolate Frosting:
Joined: Jul 17, 2006
Posted to Thread #18077 at 4:32 am on Apr 19, 2010
Creamy Chocolate Frosting
Makes about 2 1/4 cups.
Published May 1, 2010; From Cook's Illustrated
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
Pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate , melted and cooled (see note at bottom)
1/2 teaspoon vanilla extract
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Note: CI's favorite recommended baking chocolates are Callebaut Intense Dark Chocolate or Ghiradelli Bittersweet Chocolate Baking Bar.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 18077. Review of Cook's Illustrateds Ultimate Chocolate Cupcakes (last issue) [LINK] - cheezz - 12:43am on 04/16/10 (10)
- So the ultimate cupcake is really Deep Dark Chocolate Cake + frosting from the Ultimate Cupcake? [NT] - Traca - 3:32am on 04/16/10
- Exactly! The only change I make to the cake recipe is to do boiling coffee instead of plain water. [NT] - cheezz - 5:13am on 04/16/10
- cheezz, looks like you made a classic swiss meringue butercream - yum! (recs inside) - Sandi in Hawaii - 6:59am on 04/16/10
- The CI recipe is similar - wow, now I can make Swiss meringue buttercream?! COOL! [NT] - cheezz - 4:30am on 04/19/10
- Here is the CI recipe for Creamy Chocolate Frosting: - cheezz - 4:32am on 04/19/10
- Thanks so much for the input, Cheez - deb-in-MI - 10:50am on 04/16/10
- Cheezz, can you share the frosting recipe? [NT] - Traca - 9:45pm on 04/17/10
- Okay, I combined the two. So Cheezz, is this your quintessential cupcake? - Traca - 5:40am on 04/29/10
- Yup, makes THE perfect cake and frosting. Also, I don't recommend refrigeration - cheezz - 8:38pm on 04/29/10
- Let the buttercream sit out of the fridge for a little while before serving. It softens up fine. [NT] - Sandi in Hawaii - 4:32am on 04/30/10