Chocolate Boiled Icing (2024)

FAQs

Chocolate Boiled Icing? ›

If you notice that your icing isn't as thick and fluffy as you would like it to be, you may have over beaten the egg whites. You can attempt to stabilize and thicken the boiled frosting by mixing in 1/4 teaspoon of meringue powder on medium-high speed for 1 to 2 minutes.

If you notice that your icing isn't as thick and fluffy as you would like it to be, you may have over beaten the egg whites. You can attempt to stabilize and thicken the boiled frosting by mixing in 1/4 teaspoon of meringue powder on medium-high speed for 1 to 2 minutes.

Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff). This icing can be kept in the fridge for a few days.

Once the boiled frosting has been spread on the cake, it can be stored at room temperature, but refrigerating it will help keep the frosting soft and fluffy longer. Cover the cake with a domed cake server or a large container that is deep and wide enough to not disturb the frosting when placed over the cake.

Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.

Boiled frosting

Pros: This icing comes together very quickly, hence one of its names. It's the brightest white of all the cake frostings and typically retains a glossy finish. It's relatively stable in warmer weather, but humidity will soften it. Cons: Boiled frosting needs to be used immediately and can't be stored.

Add cornstarch: Cornstarch can help thicken the frosting without altering the flavor too much. Start by adding 1 teaspoon of cornstarch per cup of frosting, and mix well. If needed, add more cornstarch in small increments until the desired consistency is reached.

Icing (including the popular chocolate icing called ganache) is thinner than frosting but thicker than glaze. While icings set quickly and stiffen as they dry, glazes also set but don't harden because of their lower sugar content.

Sugar cookies decorated with chocolate instead of royal icing are faster to make, and can be absolutely gorgeous, too. Using melted chocolates and chocolate transfers, you can make absolutely gorgeous sugar cookies.

Why does boiled icing turn watery? ›

If the mixture has not been sufficiently heated, the network isn't as stable and will eventually break down, turning the icing runny. To ensure that your icing lasts as long as the cake, make sure to stick your thermometer deep into the center of the egg white mixture.

It's always best to use seven-minute icing as soon as it's made and cooled, when it's at its smoothest and most malleable. Still, it can be refrigerated for a day or so if necessary.

After spreading the boiled frosting on the cake or cupcakes, you can store the baked goods at room temperature, but refrigerating them will keep the frosting fluffy and soft for longer.

INGREDIENTS FOR THE BEST MOIST CHOCOLATE CAKE

Dark chocolate – you'll need pure dark chocolate to make this frosting. Anything between 50 and 70% cocoa solids will work, but I highly recommend dark chocolate with 60% cocoa solids.

A fudge bar or frozen chocolate pop is essentially a slice of chocolate ice cream or ice milk on a stick — no nuts, no mix-ins, no coatings.

First, boiled icings is a generic term for a group of cake icings (aka frostings) that are “boiled”; more accurately, made usually from a hot sugar syrup, and / or cooked over a double boiler.

The sugar is boiled so it can cook the egg whites, bringing it up to temperature so the icing is safe to eat.

Buttercream frosting is known to be super smooth and, well, creamy. And this texture is reliant on the smooth blending of confectioners' sugar — which is a fine powder — and the butter. If you replace it with granulated sugar, which as the name suggests, is grainy, you will end up with an unappetizing, gritty frosting.

White vinegar will allow the icing to be remixed back to a good condition if it has been resting too long. Additional egg white will produce sloppy and runny texture to use for spreading or flooding work.

American buttercream (ABC) is made with powdered sugar, butter, and liquid. It's very sweet, creamy, and the most stable in warm temperatures due to the high amount of sugar. Swiss meringue buttercream (SMBC) is made by combining meringue with whipped butter and extracts.

What can I use instead of cream of tartar in boiled icing? ›

Lemon juice

If you're making syrups or frostings, lemon juice can also replace cream of tartar to help prevent crystallization. For best results, substitute an equal amount of lemon juice for the cream of tartar in your recipe.

Add powdered sugar

If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

When chocolate is melted, its ingredients—mainly cocoa powder, sugar, and cocoa butter—disperse evenly, creating a fluid mass. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps.

Royal icing is made from confectioners sugar, water, egg white, and flavorings. This is the only icing that I use to decorate my cookies. The egg white is what allows it to dry hard, which is what makes royal icing so versatile.

Light corn syrup: This helps the icing harden and what gives it that brilliant shine! Vanilla extract: For flavor. If you need your icing to be bright white, use clear vanilla extract.

Icing is thinner than frosting but not quite as thin as a glaze. Typically made with powdered sugar and liquid, such as water, milk, or juice, icing can be drizzled or spread. Icing has more shine and a smoother consistency than frosting.

Too much water can make your icing running and it will flow right off the cookie. The way to make the icing a little stiffer is to add more powdered sugar back into it. You are going to need quite a bit of powdered sugar to change the icing consistency so be generous with it so you don't over mix the icing.

The easiest way to use a plastic ziploc-type bag as a piping bag is to microwave the chocolate in it. Once the chocolate is melted inside the bag, use your hands to push all the melted chocolate to one corner. Then, cut a small hole in that corner and start piping.

When you want to pipe melted chocolate, put some chocolate, broken up, into a small plastic freezer bag. Tie the end and place in the microwave and heat for 20 seconds bursts, until the chocolate has melted. Snip a small hole in one corner, then you have the perfect piping bag.

Use Candy Melts for Easier Cookie Decorating

Use colored candy melts instead of royal or basic sugar icing for decorating cookies this holiday season. There's no measuring, stirring, or attempting to blend just the right icing consistency or shade of blue to ice those snowflake cookies.

Which type of icing is also known as boiled icing? ›

Boiled frosting, also known as boiled icing, is often used for layered cakes (including red velvet cakes) as filling or frosting. It is slightly sticky, much like melted marshmallows, but is heartier than buttercream frosting. It is made with eggs and a boiled sugary mixture (usually sugar, corn syrup and water).

Frosting has split.

If your buttercream frosting has split that will be due to it being too hot or too cold. The same goes for your cream cheese frosting, except cream cheese frosting will split much quicker if overbeaten. If it is too hot or too cool you can help matters by cooling or warming the mixture gently.

Chill the frosting to thicken it without adding more ingredients. Sometimes all your frosting needs is some time to cool down. Place the buttercream frosting in the refrigerator for 30 minutes to an hour to help it thicken. This is especially important if you're working in a warm kitchen.

It can be used for some basic piping, such as borders or writing; but because it is light and fluffy, and can be slightly sticky after it sets for a while, it is a little harder to work with when trying to decorate a cake with a detailed design. There are many different recipes available for boiled frosting.

Once a cake has been frosted with boiled icing it can be stored at room temperature. Freezing is not recommended. Storage Note: Buttercream can be stored, refrigerated, in an airtight container for up to 2 weeks before using.

Along with the milk, the corn syrup adds moisture to help dissolve the sugar. Corn syrup also makes the icing more glossy and luscious. You can leave the corn syrup out if you don't have it on hand.

Regardless of whether your cake is in the refrigerator or at room temperature, all cakes must be covered fully before storing.

Can I Decorate a Cake 2 Days in Advance? Yes, you can. It's best practice to decorate the cake as close to the day of serving as possible, but it will also store well in the fridge. If the icing or frosting has any perishable ingredients, we recommend storing the cake in the fridge to keep it as fresh as possible.

Frosting is made from majority butter and sugar, so leaving it for a long period of time at room temperature will make it too soft and refrigerating it will make the butter seize. If you're looking to work ahead, always make your cake in advance over the frosting.

People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet. So if you live in warm environments like Florida, California or Texas, Italian meringue is going to work very well for you.

What is the difference between chocolate icing and frosting? ›

In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.

Baking chocolate typically refers to unsweetened or bittersweet chocolate with little or no added sugar that is meant to be used in cooking. So if you're looking to satisfy your sweet tooth you may want to stick with milk chocolate.

To put melted chocolate on a cake, you can make a chocolate ganache for topping your cake. Chocolate ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate. The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.

One of the easiest ways to create a smooth surface on cakes and cookies is to pour melted Candy Melts, thinned icing, or ganache over treats. It tastes great and the smooth surface is perfect for decorating!

I like to chill my cake layers in the freezer for about 20 minutes before decorating a cake, so that they're cold to the touch. This reduces crumbing and makes them so much easier to stack and frost.

A fudgsicle is a frozen dessert made with chocolate and cream. The chocolate can be either milk or dark, but most commonly you'll find fudgesicles made with milk chocolate. You can find them in nearly any grocery store in the freezer aisle, especially in the summertime when they are most popular.

Fudg·​si·​cle ˈfəj-ˌsi-kəl. -sə- used for a frozen chocolate confection on a stick.

It's not exactly an ice cream bar, as it's not exactly frozen chocolate ice cream on a stick. It has a gooier, fudgier consistency than chocolate ice cream, and a different flavor altogether. The original fudge pop came around in the early 20^th century, and was first known as the fudgicle.

If the mixture has not been sufficiently heated, the network isn't as stable and will eventually break down, turning the icing runny. To ensure that your icing lasts as long as the cake, make sure to stick your thermometer deep into the center of the egg white mixture.

After spreading the boiled frosting on the cake or cupcakes, you can store the baked goods at room temperature, but refrigerating them will keep the frosting fluffy and soft for longer.

How do you thicken runny icing? ›

Add cornstarch: Cornstarch can help thicken the frosting without altering the flavor too much. Start by adding 1 teaspoon of cornstarch per cup of frosting, and mix well. If needed, add more cornstarch in small increments until the desired consistency is reached.

The time it takes the icing to set depends on the consistency chosen. Runnier glace icing that is made with more water can take up to 24 hours to set. On the other hand, thicker icing made with warm water should be hard and dry within one hour.

The sugar is boiled so it can cook the egg whites, bringing it up to temperature so the icing is safe to eat.

It's always best to use seven-minute icing as soon as it's made and cooled, when it's at its smoothest and most malleable. Still, it can be refrigerated for a day or so if necessary.

Italian meringue buttercream, also known simply as Italian buttercream, is the most stable of all of the buttercreams but also the most difficult to make. This style of buttercream gets its name because it starts out with the process of making Italian meringue.

On the other hand, cream of tartar on its own is often included in royal icing recipes, as one of its key functions is to stabilize whipped egg whites. (It's also used to stabilize whipped cream and to prevent sugar syrups from crystallizing.)

Royal icing is frosting that's made from confectioners' sugar, egg whites, and flavorings, and used in many ways to decorate cookies and cakes. The biggest difference between buttercream frosting and royal icing is texture-buttercream is creamy and soft; royal icing hardens to a candy-like texture.

If the icing is applied thinly then it should take 4 to 6 hours to dry completely (though the surface will be touch dry quite quickly) but if it is a very thick layer (such as "snowcene" icing on a christmas cake) then it can take a few days to dry completely.