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Old 10-10-2010, 02:13 PM   #1
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Exclamation Chocolate cupcakes and TOO much Icing!!!

So, yesterday night, I made chocolate cupcakes (they were egg-less), and I made Icing. For the icing I used this lady's recipe off of Youtube. There was way too much of it and now I have a big chunk of it sitting in the fridge.

Can any one figure out what else I can use this stuff with other than cupckaes... Like mousse..

PS: I am vegetarian so I can use egg replacer for the eggs.

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Old 10-10-2010, 03:34 PM   #2
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If no one comes up with a different suggestion, I would freeze it for later use. If it turns out to be a big flop after thawing, what's difference if you toss it now or later? I've made a similar frosting (not as much butter) and had good luck freezing it, then thawing in the fridge and beating it again.
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Old 10-10-2010, 03:36 PM   #3
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It's clear from the video that there's enough icing to frost four or five dozen cup cakes, so I don't understand why you're surprised.

Can you spoon it into little dobs on a waxed paper sheet, sprinkle with confectioners decorating beads, letting it dry out and turn into candy?

Mix in mint flavoring, make little patties , dip into melted chocolate and make after dinner mints.
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Old 10-10-2010, 03:43 PM   #4
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I am with oldvine. In my line of work I always have extra frosting. You can freeze it for about a month and thaw it on the counter. It will also last in the fridge for a few weeks. Just bring it to room temperature and fluff it up a bit.

As for uses, you could use it as a filling for a chocolate cake, add some whipped cream until it is a nice fluffy consistancy and not too sweet - then put it in a pie shell with some whipped cream and chocolate shavings on top for a Chocolate Pie.
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Old 10-10-2010, 04:03 PM   #5
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You can melt it in small amounts and use it to top ice cream.
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Old 10-10-2010, 04:38 PM   #6
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Well Thanks everyone... :)
I will probably make more cupcakes or cake and then use the icing for it.
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Old 10-10-2010, 04:52 PM   #7
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So how was the icing? it's an interesting recipe.
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Old 10-10-2010, 06:19 PM   #8
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I look at the kitchen as an experimental lab. Why couldn't you melt up some choco chips, add the frosting, add some nuts, pour into a buttered pan, let set and cut into squares? If that doesn't work, spread the nutty mixture onto the next batch of cupcakes.
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Old 10-10-2010, 10:28 PM   #9
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My mom used to use up left over frosting by spreading it between graham crackers. It was always a wonderful treat for us kids. I think sometimes she made extra on purpose so she could make them for us. Keep them in an air tight container though or they get soggy.
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Old 10-11-2010, 01:07 AM   #10
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Well, guess what my sister did she put it in the fridge for the whole night. So when she took it out today it was all hard, but then I let it out for the rest of the day and whipped it, and its back to normal and very smooth and fluffy. I still haven't figured out what to use it with. Honestly, I was wondering if I could use it in a recipe rather than use it as a topping.
Thx :)
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Chocolate cupcakes and TOO much Icing!!! So, yesterday night, I made chocolate cupcakes (they were egg-less), and I made Icing. For the icing I used this lady's recipe off of Youtube. There was way too much of it and now I have a big chunk of it sitting in the fridge.:mad:[URL]http://www.youtube.com/watch?v=MabaxZtRHks[/URL] Can any one figure out what else I can use this stuff with other than cupckaes... Like mousse.. :ermm: PS: I am vegetarian so I can use egg replacer for the eggs. 3 stars 1 reviews
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