Making Chocolate Butter Cream Icing

Making Chocolate Butter Cream Icing

Making Chocolate Butter Cream Icing with the Butter Cream Icing + Easy to Make Ganache. It’s delicious and perfectly paired with Gluten Free Chocolate Cake!

Making Chocolate Butter Cream Icing in a Kitchenaid® mixer will produce the BEST results!

Decorating the cake:

  • Magic Line® pastry bag fitted with a Ateco® #822 pastry tip for the Chocolate Butter Cream Icing “scallop” border(bottom of cake).
  • Magic Line® pastry bag fitted with a Ateco® #802 pastry tip for the Ganache border(top of cake).

Chocolate Butter Cream Icing

Once I took a cake decorating class from Tom Lawson. His chocolate butter cream icing recipe is the BEST one that I have ever come across. It's creamy and delicious!

Ingredients

  • 2 pounds confectioner's sugar
  • 2 T. Creme Bouquet
  • 1 T. REAL Vanilla
  • 1 t. salt
  • 1/4 cup hot water
  • 1 pound unsalted butter, room temperature
  • 1 pound Crisco® shortening
  • 2 cups Easy To Make Ganache
  • 1/2 cup Dutch-process Cocoa

Instructions

  1. Special technique: Instead of creaming the butter and sugar first. Then, adding the remaining ingredients. It's the other way around.

    In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water. Beat on high speed for 8 to 10 minutes. Turning off the mixer and scraping down the sides of the bowl occasionally.

    At this point the icing will look like a thick pancake batter. If it is too thick add 1 T. hot water at a time until the desired consistency is made. Be careful not to add too much water. More can be added in the next step.

  2. Add the butter, shortening, ganache and cocoa; continue whipping the icing until it is glossy and shiny.

  3. The icing will keep refrigerated for a month. Bring to room temperature. Whip again.

  4. This s enough icing for a 3 layer 8" cake.

Whipping Butter Cream Icing

Whipping Butter Cream Icing

Whipping Butter Cream Icing for a Perfect Party Cake! For years, I have searched for a delicious, creamy icing. I found this recipe at Tom Lawson’s cake decorating class. It is my favorite butter cream the icing recipe. Try it and you will understand the reason that I love it so much!

Recipe secrets:

  1. Creme Bouquet
  2. The mixing technique in a Kitchenaid® mixer.

It is easy to master whipping Butter Cream Icing. It is worth your time and effort, because your cakes will taste even better than bakery cakes. I promise!

Butter Cream Icing

Ingredients

  • 2 pounds confectioners sugar
  • 2 T. Creme Bouquet
  • 2 T. REAL vanilla
  • 1 t. salt
  • 1/4 cup hot water
  • 1 pound unsalted butter, room temperature
  • 1 pound Crisco® shortening

Instructions

  1. In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water; mix on high speed for 8 to 10 minutes. Turn off and scrape the sides of the bowl occasionally.

  2. Add the butter and shortening; continue to mix for 8 to 10 minutes until icing is glossy and shiny.

  3. This is enough icing for a 3 layer 8" cake.

  4. Icing will keep in the refrigerator for up to one month.

    Bring to room temperature and whip again.

 

 

Whipping Up Easy To Make Ganache

Whipping Up Easy To Make Ganache

Whipping up Easy To Make Ganache! Ganache is one of the basics of French pastry making. It is creamy, smooth chocolate icing. It may be poured over cakes, ice cream and desserts.

Three simple ingredients:

  1. Heavy cream
  2. Toll House chocolate chips
  3. A couple of tablespoons of butter

Whipping 2 cups Easy To Make Ganache into Butter Cream Icing creates Chocolate Butter Cream icing. It is decadent and delicious!

Easy To Make Ganache

A creamy, smooth icing is a basic of French pastry making. This recipe is easy to make. And it will keep in the refrigerator for a couple of weeks.

Ingredients

  • 1 pint heavy cream
  • 1 12 oz bag semi-sweet chocolate chips
  • 2 T. unsalted butter

Instructions

  1. In a small saucepan, heat the heavy cream until it is almost scalding.

  2. Remove from heat.

  3. Pour the chocolate chips and the butter in a small bowl.

  4. Pour the hot cream over them, stir until the chips and butter have melted.

  5. Cool completely. Pour into a jar with a tight fitting lid. Store in the refrigerator.

 

Baking A Gluten Free Chocolate Cake

Baking A Gluten Free Chocolate Cake

Baking a Gluten Free Chocolate Cake:

  • Mixing Bob’s Red Mill Gluten Free 1 to 1 Baking Flour into the other ingredients.
  • Baking the cake.
  • Cooling the cake.
  • Trimming the cake.
  • Assembling the cake.
  • Frosting the cake.
    • Magic Line® pastry bag fitted with a Ateco® #822 pastry tip for the Chocolate Butter Cream Icing “scallop” border(bottom of cake).
    • Magic Line® pastry bag fitted with a Ateco® #802 pastry tip for the Ganache border(top of cake).Tips for decorating the cake:

    Gluten-Free Chocolate Cake

  •  

    Gluten Free Chocolate Cake

    Gluten free chocolate cake makes everything better. The secret ingredient is Bob's Red Mill® 1 to 1 baking flour!

    Ingredients

    • 3 1/2 cups Bob's Red Mill® Gluten Free 1 to 1 Baking Flour
    • 2 cups sugar
    • 1 T. baking soda
    • 1 tsp. salt
    • 2/3 cup dutch processed cocoa
    • 1/2 cup boiling water
    • 2 cups Vegetable Oil
    • 2 cups sour cream
    • 6 large eggs
    • 2 tsp. vanilla

    Instructions

    1. Preheat oven to 350º degrees.

      Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.

    2. Combine dry ingredients, set aside.

    3. Mix cocoa and boiling water, set aside.

    4. In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.

    5. Pour batter into the prepared cake pans.

    6. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.

    7. Place on a wire rack to cool completely.

    8. Ice with your favorite icing.

    9. Enjoy!