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Old 09-25-2006, 03:39 PM   #11
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Glad to help.
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Old 09-25-2006, 04:55 PM   #12
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for some reason I couldn't open your link to Ina's recipe, Andy, but I will have a look when the computer gods are kinder.

vagriller, I've always liked the results I get from the recipe on the Hershey's can of cocoa (and now it comes in the dark chocolate version).

I've also used squares of Ghirardelli baking choc with nice results. I think the recipe comes printed on the packaging.
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Old 09-25-2006, 05:29 PM   #13
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'bug:

Let me know if you want me to PM it to you.
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Old 09-25-2006, 05:47 PM   #14
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I think what makes the difference is in commercial frostings they use an emulsified shortening called sweetex. This holds the emulsion of fat and liquid better and it is therefore lighter and fluffier, but I think worse tasting. I use both butter and solid vegetable shortening i.e. Crisco. This mimics, pretty closely the fluffiness and creaminess that sweetex gives, but has a much truer flavor. Axeldbljumps
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Old 09-25-2006, 05:49 PM   #15
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axel, I have to agree with you about the Crisco. I believe most of the frostings I ate as a kid (before the canned kind) usually had Crisco as a major player.
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Old 09-25-2006, 07:19 PM   #16
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I read that recipe it is a ganache.... truffle.... chocolate and cream. It is a very good type but needs refrig. or a cold room.
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Old 09-25-2006, 10:08 PM   #17
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You're welcome to try mine if you'd like.

Chocolate Fudge Frosting
Mix together:
1/2 cup softened butter or margarine
1 pound powdered sugar
3/4 cup Hershey's cocoa
1/2 cup milk
1 teaspoon vanilla






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Old 09-25-2006, 11:33 PM   #18
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Quote:
Originally Posted by Dina
Wish we could all go into a frosting challenge here!

My Birthdays the 28th of September if you all can get your frosting to me by then I would be more than glad to try them all .
P.S. if you put a cake under the frosting I wouldn't penalize you !!!!!!!!!!





Have a Frosting Good "MAIDRITE DAY"







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Old 09-25-2006, 11:36 PM   #19
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Quote:
Originally Posted by Swann
I read that recipe it is a ganache.... truffle.... chocolate and cream. It is a very good type but needs refrig. or a cold room.
It contains butter as well. I guess you could call it a buttercream.
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Old 09-26-2006, 05:43 AM   #20
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Ganache is only cream and chocolate (although small amounts of certain other ingredients can be added in to add flavor, sheen, etc.). It's VERY straightforward to make, pipes BEAUTIFULLY and is unbeatable in taste.

And it's very, very smooth!
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