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Old 08-14-2012, 05:54 AM   #11
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Look up the Crumbboss swiss buttercream. It is a variation on Swiss Meringue Buttercream. It is very fluffy less sweet and heavy than a traditional Wilton style. A traditional Swiss meringue buttercream can taste like you are eating sweet whipped butter, but this one has been switched up a bit, making it a bit sweeter but not as sweet and heavy as wilton. This is a technique driven recipe and not as simple as the wilton recipe, but worth the effort. Like all fat based icings it is best served at room temperature.

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Old 08-14-2012, 07:20 AM   #12
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To take the Hershey's frosting recipe over the top, Combine the powdered sugar with the milk first. This dissolve the sugar so as to remove all graininess from the frosting. Then add the remaining ingredients and mix until silky smooth. Now, take 1/2 of the frosting and freeze it for later use. Mix 1 cup of Nutella Hazelnut Spread with the remaining frosting. It jsut doesn't get any better than that.

Another fabulous frosting is to make a ganache with cream and 70% cacao tempered chocolate. Cool and add the Nutella.

Ganache recipe:
10 oz. dark chocolate
3/4 cup heavy cream

Place the cream into a double boiler over medium heat. Break the chocolate into the cream. Stir until the chocolate is melted and blended completely into the cream. Blend in the Nutella and let cool.

Ganache with Raspberry
Same as above, but don't add the Nutella. Instead, when the ganache is cooled, swirl in seedless raspberry jam. Use as frosting.

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Old 08-14-2012, 08:14 PM   #13
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Welcome to DC! I'm not big on sweets, so I don't make frosted cakes or cupcakes very often. I do like ganache for a triple-chocolate-raspberry cake that I make for the DH's birthday. And, I do like a bit of cayenne added to the Hershey's frosting, and a sprinkle of a coarse sea salt on top.

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