I recently made chocolate frosting which was too sweet for my taste. Does
someone have a recipe that is not that sweet and more chocolatey? Or how
can I adjust the recipe that I currently have to my taste? I use the
frosting for cupcakes.

thanks,

"BMC" > wrote in message
...
> I recently made chocolate frosting which was too sweet for my taste. Does
> someone have a recipe that is not that sweet and more chocolatey? Or how
> can I adjust the recipe that I currently have to my taste? I use the
> frosting for cupcakes.

It would be hard to know without seeing your recipe.

What Vox said. But I like whipped ganache and poured ganache. Ganache is
simply the fine chocolate couverature of your choice (unsweetened,
bittersweet, semisweet, etc.), heated with an equal part by weight of heavy
(whipping) cream over a Bain Marie or in a microwave, then stirred and
poured warm, or chilled hard and beaten with a whip attachment at med-hi ti
hi speed till light and fluffy. Be careful not to let whipped ganache get
too warm. Actually, you can scald the cream and pour it over the chocolate
(cut into small pieces, or use nibs). It will not hold up at room temp in my
experience -- it starts to sweat, then gets too soft, and may even droop,
but chilled even to 60°F it's fine. Even Hershey's chips works for poured
ganache (never tried whipping that mixture).

"BMC" > wrote in message
...
> I recently made chocolate frosting which was too sweet for my taste. Does
> someone have a recipe that is not that sweet and more chocolatey? Or how
> can I adjust the recipe that I currently have to my taste? I use the
> frosting for cupcakes.
>
> thanks,
>
>

"BMC" > wrote in message
...
> I recently made chocolate frosting which was too sweet for my taste. Does
> someone have a recipe that is not that sweet and more chocolatey? Or how
> can I adjust the recipe that I currently have to my taste? I use the
> frosting for cupcakes.
>
> thanks,
>


A couple things you can try...
Make a buttercream frosting...and I mean a real one, not the stick of butter
to a pound of powdered sugar kind. Use bittersweet chocolate for your
flavor. For this you need 2 cups of butter, softened; 1 cup superfine sugar,
1/4 cup water, 5 egg whites (large eggs), 5/8 tsp cream of tartar, 3 oz
Godiva chocolate liqueur, and 5 ounces, melted and cooled bittersweet
chocolate.
Beat the butter until smooth and creamy and set aside.
Heat 3/4 cup sugar with 1/4 cup water, stirring until sugar is dissolved and
it begins bubbling. Stop stirring and reduce the heat while you beat the
whites. Beat the whites until foamy, then add the cream of tartar and beat
to soft peak stage. Gradually beat in the remaining 1/4 cup sugar until
stiff peaks form.
Increase the heat of the sugar syrup and boil to 248*f on a candy
thermometer. Immediately transfer to a glass measuring cup to stop cooking.
Pour a small amount of the syrup into the whites and beat on high for a few
seconds. Stop the mixer and add a larger amount, then beat again for 5
seconds. Continue with remaining syrup. Lower speed to medium, and beat up
to 2 minutes, or until cooled.
Beat in the butter 1 tbsp at a time. At first it will seem thin, but it will
thicken by the time all the butter is added. If it begins to look curdled,
increase the speed slightly and beat until smooth before continuing. Lower
the speed and drizzle in liqueur and chocolate. Good for 2-3 days at room
temp, up to a week in the fridge.
OR
Make a traditional powdered sugar frosting, using natural cocoa mixed with
Dutched cocoa, or all natural cocoa. Dutched cocoa is milder, and less
intense, so if you're using it, your frosting will be less intense as well.
And use the proper amount. I cream the cocoa with the butter, about 3/4 cup
cocoa to 4 cups powdered sugar.
You can also make ganache, or whipped ganache, but it doesn't hold up well
at room temp, especially if your home is even slightly warm.

kimberly