Chocolate silk cake icing recipe
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- Dish type
- Chocolate cake
This light and fluffy chocolate icing has such a shimmery sheen to it that it looks - and tastes - like chocolate silk. Drape it over almost any cake and revel in the luxury.
95 people made this
- 320 icing sugar
- 150g butter, softened
- 55g plain cooking chocolate, melted
- 3/4 teaspoon vanilla extract
- 2 tablespoons milk
MethodPrep:5min ›Cook:10min ›Ready in:15min
- In a medium bowl blend icing sugar, butter, melted chocolate and vanilla with electric mixer on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.
Reviews & ratingsAverage global rating:(105)
Reviews in English (84)
This really does taste like French Silk Pie! I was both surprised and impressed! (And I couldn't stop tasting it, telling myself I had to make sure it was sweet enough, chocolatey enough, the proper consistency, etc., etc...yeah, right) It is light, fluffy, and mildly chocolate - just like French Silk Pie! It spreads like a dream and makes the cake look like you just have to dive right in for a piece. Wanting to make sure I had enough to amply frost a layer cake I scaled the recipe to 18 servings and it was just the right amount. Using pre-melted unsweetened chocolate in the envelopes made this a snap to make quickly. Didn't have milk but I had cream leftover from "Whipped Cream Cake II" and it worked well. Awesome good frosting.-04 Nov 2010
by Megan Orsini
THIS IS THE BEST, BEST, BEST FROSTING!!!! There need be NO other chocolate frosting recipes after this one! Also, it is TOO easy to be so smooth and delicious ! Most chocolate frosting recipes are too thick and heavy, but this is very close to the flavor and texture of French Silk Pie! I LOVE THIS FROSTING! It frosted and filled my 8 inch layer cake well and I added just a splash more milk...I might double it for a 9 inch layer cake cause it's SOOOO GOOD!! Truly, outstanding...light and chocolaty!-26 Aug 2005
I've been making FRENCH SILK FROSTING for over 40 YEARS since the recipe came out in 1964 in Betty Crocker's "FESTIVE FIXINS WITH A FOREIGN FLAIR" and below is the ORIGINAL RECIPE, which will make you flush the one given here down the toilet! It is better than sex! 4 CUPS SIFTED POWDERED SUGAR 1 CUP SOFTENED BUTTER (OR MARGARINE) 1 EGG 3 SQUARES BAKERS UNSWEETENED CHOCOLATE, MELTED & COOLED (MAY ALSO USE 3 PACKETS OF REDI-BLEND CHOCOLATE) 1 TSP VANILLA EXTRACT BEAT ALL INGREDIENTS UNTIL LIGHT AND FLUFFY AND SPREAD ON COOLED CAKE. YIELD FROSTING FOR 2- 9 INCH LAYERS. ENJOY!!-05 Sep 2010
Dark Chocolate Silk Frosting
This frosting is silky run-through-your-teeth smooth. Perfect for cupcakes or cake.
- ¼ cups Unsweetened Cocoa Powder Plus A Dash Extra
- ½ teaspoons Instant Espresso Powder
- ¼ cups Boiling Water
- 1-¼ cup Combination Of 80% Dark Chocolate Chips And Semi-Sweet Chocolate Chips, Your Choice On The Ratio
- 1 cup Butter, Slightly Harder Than Room Temperature
- ¼ cups Confectioners Sugar
Makes enough to generously frost a dozen cupcakes. Recipe can be doubled easily!
Combine the cocoa (a little over 1/4 cup), instant espresso powder*, and the hot boiling water in a small prep bowl, stirring until cocoa has dissolved. Set aside.
To melt the chocolate chips mixture (I combine both 80% dark chocolate chips with semi-sweet chocolate chips to equal one and 1/4 cups), place a glass bowl over a simmering pot of water on the stove on medium-low setting. Pour chocolate chips into the glass bowl, and slowly melt the chocolate. Watching it carefully, so the water does not touch the bowl, stir the chocolate chips every so often until they are almost completely melted. Remove from the heat, and place glass bowl on counter. Stir until all chocolate chips have melted, and it appears smooth. Allow to come to room temperature, stirring every so often. Set aside.
In a stand mixer with paddle attachment, at medium-high speed, beat butter, and confectioners’ sugar until pale and fluffy.
Reduce speed to low. Add the melted and cooled chocolate, beating on low still until combined, scraping down sides of bowl as you need to. Beat in the cocoa mixture.
Using a pastry bag, pipe frosting onto cooled cupcakes.
(* If you don’t like the taste of coffee, feel free to omit the espresso powder).
That’s the Best Frosting I’ve Ever Had
So perfect on a chocolate cake that you’ll never frost one with anything else, ever again.
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.
Oct 2015 update: TIPS! Use only real butter!! (My personal preference is the organic salted butter from Costco as to me it has a more rich and buttery taste.) Do not use margarine, tub spreads, Country Crock, etc as the frosting is likely to separate. Some people like to use superfine sugar instead of regular granulated sugar, or to run the granulated sugar through a food processor first to make their own superfine sugar. If you taste flour or paste when it’s done, I suspect the flour/milk mixture didn’t cook long enough, don’t be in a hurry to bring the milk/flour to the thickened state, let it have time to cook that flour taste out as it thickens. Did you get lumps? whisk whisk whisk as it cooks! One person recommended using a hand mixer as it cooks to avoid lumps, Some people use 3 T of flour instead of 5. I’ve made it with soy milk, non-fat milk and all the way through to half-n-half and it’s turned out great for me using any of those. I’ve put it in piping bags and decorated with it, I’ve left it on the counter and I’ve also refrigerated it. I’m not a professional baker and while I’ve never had this recipe fail, I highly recommend reading the comments, there are great tips and helpful comments! Some have recommendations for adding cocoa powder, cherry, fresh strawberries, using coconut oil, etc. One person used lavender and earl grey tea in it (I recommended she post that recipe!) Some people have put the sugar in with the milk/flour mixture instead of creaming it with the butter. (I’ve tried that and personally wasn’t a fan as it completely changed the flavor, and texture, of the frosting in the end.) Also, while I like this best on chocolate cake, you can use it on any flavor of cake. In fact, it’s the original, very old, frosting for Red Velvet Cake. Yep, that’s right! Cream cheese frosting is not the original frosting for Red Velvet Happy baking! Have fun, and enjoy!!
Zucchini Recipes for Summer
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14 Summer Squash Recipes
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24 Warm Weather Side Dishes
When the weather gets warmer, relaxed summer dinners are a must. Grilling dinner becomes a weekly activity. But what to serve with your burgers, chicken, fish, or steak? Easy side dishes like grilled vegetables and lots of salads. Everything from grilled corn salad to fresh watermelon and cucumber tomato salad. Don’t worry… we’re sharing delicious [&hellip]
Ingredients of Chocolate And Walnut Silk Cake
- 100 gm butter
- 4 egg
- 100 gm cooking chocolate
- 20 gm sugar
- 60 gm walnuts
- 100 gm dark chocolate
- 50 gm whipped cream
How to make Chocolate And Walnut Silk Cake
Step 1 Make egg-sugar mixture & melt the chocolate
To make this delicious dessert recipe, mix egg and sugar in a bowl and whisk properly. In a pan, melt butter and chocolate together and mix it well.
Step 2 Combine melted chocolate with egg-sugar mixture, pour in a cake mould and bake
Add chocolate butter and walnut into egg-sugar mixture. Then pour this mixture into a silicone mould. Now place this mould into the oven and bake at 170 degree C for 30-35 minutes.
Step 3 Cover the cake with silky chocolate ganache
For ganache boil the cream and add dark chocolate to it. Now cover the cake with ganache. Finally, garnish it with your choice of chocolate or nuts and serve immediately!
Sugar Free Chocolate Pie (French Silk Pie)
French Silk Pie is the epitome of silky chocolate desserts. It’s texture is simply unforgettable. And it’s so easy to make you won’t believe it. It’s one of our favorite pies on the holiday table.
Delight your family and friends with this delicious silky sugar free pie. I bet they won’t know it’s low carb!
Sugar Free Chocolate Pie (French Silk Pie)
I have to be honest, this is a recipe where a stand mixer is a big help. It doesn’t mean that this sugar free chocolate pie can’t be made without stand mixer – a hand mixer will suffice, but it will give the shoulder and arm a good workout. The chocolate silk-like texture of this pie is due to almost constant whisking for 15-20 minutes, and it’s totally worth it!
If you’ve spent time looking at recipes for French Silk Pie you will see that many of them call for the use of raw eggs. This recipe is no exception. If you are squeamish about using the raw eggs, use store bought pasteurized eggs.
This is the part where I say that recipes containing raw eggs should not be served to pregnant women, the elderly, and very small children.
French Silk pie does not hail from France. It is a creation born of Betty Cooper from the good old U.S. of A., in 1951, for a Pillsbury Bake-Off. No one knows why she named it French Silk Pie but it seems fitting since the texture of this pie is so extraordinarily smooth.
I tested this sugar free chocolate pie version several times with different sweetener combinations and baking techniques to get the smoothest texture possible. Using already powdered sweeteners was the trick. I’m happy to say that this low carb French Silk Pie version is almost as silky as the version we grew-up eating.
The trick was using Sukrin Icing Sugar (Sukrin Melis) or Swerve Confectioners Style sweetener, which I generally use in very small quantities. These erythritiol based sweeteners are great and shouldn’t effect blood sugar. So, I’m recommending Sukrin Melis (icing sugar) or Swerve.
To take this recipe to the next level, add 1 tsp of espresso powder or 1/2 tsp of coffee extract bring out the chocolate flavor. I like adding 1 tablespoon of brandy!
Sugar Free Chocolate Pie is 3 net carbs per serving
[Disclosure: This recipe contains affiliate links. If you purchase through a link i may earn a small consideration at no expense to you.]
Easy Fudge Buttercream Frosting
It’s rich, creamy and intensely chocolaty, and it couldn’t be easier to make! Plus it’s the perfect topping for cakes, cupcakes and more.
Baking and assembling a cake is hard enough without adding a complicated frosting recipe to the mix. Everyone needs a few easy frosting recipes up their sleeve and this is one of my favorites. It always receives rave reviews and every time I whir it up I want to dive in headfirst into the silky chocolate. Although I usually settle for a few finger swipes instead.
This frosting comes together in a food processor in about 10 seconds flat. It’s awesome. If you don’t have a food processor you can use a stand mixer or hand-held mixer, but the results won’t quite be the same. The food processor keeps the frosting dense and fudgy, while using something like a stand mixer will incorporate air into the frosting while you beat it, creating a more light and airy product.
Use this easy fudge buttercream frosting on just about anything! I’ve used it in this chocolate fudge layer cake (pictured below), this yellow birthday cake with chocolate frosting, and on top of these vanilla cupcakes.
French Silk Pie Bars (and a Surprise-Inside Cakes giveaway!)
French Silk Pie Bars
Today I’ve got the best present for you: something that’s going to reawaken your sense of kitchen whimsy. No, not these French Silk Pie Bars, though they will reawaken your sense of kitchen GIMME THAT FORK RIGHT NOW.
No, I mean my friend Amanda’s amazing new book, Surprise-Inside Cakes.
I love flipping through cookbooks. Do you do this, too? Lie in bed and page through them like a novel, consuming the food with your eyes, doing a mental inventory of your pantry, trying to visualize yourself making each recipe? Sorting the dishes with thoughts like, “This one seems easy enough,” “No way I’d make that,” “I think I have almost all of these ingredients,” “This sounds like a good special occasion meal”? I find it so relaxing. Surprise-Inside Cakes, with its gorgeous photos by Susan Powers and stunningly conceived cakes, is certainly great for that.
But here’s the thing about this cookbook. The recipes are amazing, but best thing it gives me as a home cook isn’t even in its pages.
Every now and then someone writes a cookbook that doesn’t just describe how to make their food, but helps you imagine creating your own food. It teaches you techniques that you could see applying to your own concept. It gives you examples of what someone — with a lot of patience and creativity — was able to create, and makes it seem accessible for you to embark on the same artistic adventure. That’s what this cookbook does. It’s not just a book of recipes, but a showcase and an invitation: here’s what I did, what will you do?
To be honest, I haven’t felt this way since Bakerella started the creative cake pop craze. Amanda isn’t the only person in the world to put something cool inside a cake, sure. But her innovation in the kitchen is inspiring. She makes surprise-inside cakes seem accessible to the home cook on her blog, i am baker, and now in her book as well.
So if you need me, I’ll be lying in bed, flipping through these beautiful pages, dreaming of new creations. Want to join me? Not in my bed that’d be weird. But in flipping through this new book? The Surprise-Inside publishers are offering one free copy to a lucky Willow Bird reader! Just enter using the giveaway widget below.
Now onto pie! I’ve been on a pie bar kick, in case you haven’t noticed. Coconut Cream Pie Bars, Lemon Cream Pie Bars, and now French Silk Pie Bars. These things are crazy! They remind me of going to Perkins Family Restaurant as a kid and getting a huuuge slice of French Silk Pie to devour all by myself. Enjoy them with a huge glass of milk. But be sure to enter the giveaway first!
French Silk Pie Bars
Recipe by: Willow Bird Baking adapted from Brown Eyed Baker
Yield: 9 bars
If you love French Silk pie, this is your kind of dessert! A buttery shortbread crust forms the base for creamy chocolate mousse and fluffy whipped cream. Use Pioneer Woman’s tutorial for making cute chocolate curls to boost the presentation!
1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup icing sugar
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
¾ cup granulated sugar
2 tablespoons water
1 tablespoon vanilla extract
8 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces
1 cup heavy whipping cream
1/2 teaspoon gelatin
2 tablespoons cold water
4-5 tablespoons powdered sugar
chocolate curls (optional)
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking dish by lining it with parchment paper. Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
Make the filling : Melt your chocolate by heating in 30-second intervals on half power, stirring between each. Once melted, set the chocolate aside as you complete the filling. In a chilled bowl, beat the heavy whipping cream to stiff peaks. Place it in a bowl in the fridge to chill until it’s needed. In the heatproof bowl of a stand mixer, beat together eggs, sugar, and water for 5 minutes until pale yellow and slightly thickened. Set the bowl over a saucepan of simmering water to form a sort of double boiler. Heat, whisking occasionally, until a candy thermometer reads 160 degrees F.
Put the bowl onto the stand mixer carefully and beat on medium speed until cooled to room temperature and thickened, about 8 minutes. While beating, add in the chocolate and vanilla. My chocolate almost seemed to stick to the bowl and get difficult here, but I just turned the mixer up for a few seconds and all was well. Beat in the room temperature butter a piece at a time, mixing between each. Fold in the whipped cream until no white streaks remain, and then pour the mixture over your cooled shortbread crust and smooth the top. Cover and chill the bars for at least 3 hours or overnight.
Make the topping : In a small bowl, sprinkle the gelatin over the 2 tablespoons cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip 1 cup heavy whipping cream to stiff peaks, adding the gelatin and powdered sugar halfway through. Chill in the fridge until set.
Want to see some of my own “surprise inside” cakes? I’ll be honest: I use a special pan to craft my heart-shaped creations. Amanda’s book will help you to be much more crafty!
Delicious Vegan Chocolate Silk Pie Hummus Recipe| Plant-based Strawberry Pie Dessert Salsa Recipe
Two recipes each yield 2 to 4 cups. These recipes are very much to preferred taste. Therefore, there is a range in the amount of almost every ingredient.
2 cups hulled, diced fresh strawberries
2 to 4 T sweetener (sugar, date sugar, agave syrup) (optional)
2 cans or 3 cups (cooked) of drained and rinsed chickpeas
1 cup unsweetened plant milk
1/2 to 1 tsp almond extract
2 to 4 T sweetener (sugar, date sugar, agave syrup) (optional)
1/3 to 1/2 cup tahini, peanut butter, cashew butter or almond butter (optional)
2 cups of dairy-free chocolate chips (optional but necessary for firm pie filling)
- Plant Based Strawberry Pie Salsa
- Combine ingredients careful to taste so preference is confirmed
- Serve with pita chips, graham crackers or bread cubes
- Vegan Chocolate Silk Pie Hummus
- Add chickpeas, plant milk, vanilla, salt, almond extract to a high speed blender.
- Blend at high speed 3 to 5 minutes until chickpeas are smooth.
- Add cocoa powder, sweeteners (if desired), and nut butter (optional)
- Blend until combined. If you are not adding chocolate chips, stop here to taste and adjust flavors and sweetener. Continue to step 5 for chocolate chips.
- Melt chocolate chips in microwave on defrost, stirring several times until they are smooth.
- Pour melted chocolate chips into the blender and blend at high speed until evenly incorporated.
- Taste and adjust sweetness or other flavors.
- Pour into a baked pie shell and top with vegan whip cream or serve with fruit and pretzels as a snack. Also may be used as icing for muffins, cake or cupcakes.
Easy Vegan Chocolate Glaze or Icing
This simple and delicious chocolate icing has just five ingredients and only takes a few minutes to make! I use it on quick breads, bundt cakes, and doughnuts to make them extra special. (This recipe makes enough icing for a 9″ x 5″ loaf, or for 12 doughnuts, and I double the recipe for a bundt cake.) The icing sets quickly on the outside, but stays soft on the inside, which is exactly what I want an icing to do. The chocolate flavor is deep, but not overly dark, and the color is just right. This really is a perfect chocolate icing! Here are the ingredients you will need to make it:
Sift the vegan powdered sugar, cocoa, and salt together:
Add the mixture to a medium-sized bowl:
Combine 30 g (2 TBS) of the plant milk and the vanilla:
Add the milk mixture to the cocoa mixture:
Start whisking them together:
The icing will probably be too thick:
Gradually add up to another 25 g (5 tsp) of plant milk, until the icing is the consistency you want. Add one teaspoon more at a time, then whisk it in and check the consistency of the icing before adding more. For the cake icing below, I added another 10 g (2 tsp), and I added another 15 g (3 tsp) for the doughnut icing.
Pour the icing on your cooled cake:
Add any toppings right away before the icing sets:
Let the icing set completely before slicing and serving your cake. (I like to wait at least an hour.)
If you are icing doughnuts, be sure they are completely cool before dipping the tops into the icing:
Add any toppings right away before the icing sets:
The icing on doughnuts will be set and ready to eat in about 30 minutes. Enjoy!