Best The Very Best Whipped Chocolate Frostingcarrie Sheridan Recipes

NOT-SO-SWEET WHIPPED FROSTING

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners' sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out.
• Switch to a whisk attachment (if you haven't already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. This time can vary depending on exact temperature of ingredients, temperature in kitchen, and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You're looking for a thick, airy consistency with stiff peaks. If you were to shimmy and shake your bowl, the frosting would hardly move. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. Use more heavy cream if needed to smooth out.
• After you make the whipped frosting, it's ready to frost your cupcakes, cake, or other confections. After frosting a cake or cupcakes with this frosting, I strongly recommend refrigerating them uncovered for at least 30 minutes to help "set" the frosting (especially when using on a layer cake). Then you can serve or set out for a few hours before serving. And please note that you'll notice the frosting becomes thicker and airier the longer it sits in your mixing bowl. This is not a problem and can easily be fixed by gently stirring it to pop any air bubbles. Likewise, if you notice the frosting really airy and looking over-whipped as you pipe it with piping tips, either "massage" the frosting while it's in the piping bag (sounds weird, but this can help deflate air bubbles) or pipe back into the mixing bowl and gently stir it. You can even stir in a splash of heavy cream to thin/smooth out if needed.
• After the 30 minutes of refrigerating to "set" the frosting as instructed in step 3, frosted confections are fine to serve or sit out at room temperature for a few hours. If you plan to serve later than that, such as the next day, I recommend storing in the refrigerator. Lightly cover as best you can. Confections topped with this frosting can be made ahead and refrigerated for up to 2 days.

WHIPPED CHOCOLATE BUTTERCREAM

Steps:

• Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.

THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN

Steps:

• Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
• Stir constantly until chips and butter are fully melted.
• Add light cream and stir until fully mixed and very warm.
• Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
• Refrigerate until thoroughly chilled.
• Note that - at this point - you could make this into a fudge -.
• Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
• Frost any cake.
• This is very good on Crazy Lazy Cake.

CHOCOLATE WHIPPED CREAM

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.