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Old 04-24-2006, 10:57 AM   #1
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Icing recipe anyone?

i would love to know an icing recipe that has a lot of chocolate but isn't bitter. most recipes i've come across use a lot of sugar.

i also want to know i can make the icing very smooth and consistent. i end up getting a very grainy mixture


what is the correct method to put the icing so that looks absolutely smooth?

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Old 04-24-2006, 11:23 AM   #2
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If someone has a Fondant recipe, that stuff is really good!!!
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Old 04-24-2006, 12:31 PM   #3
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have you put powdered sugar in your icing? that has a very fine texture.
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Old 04-24-2006, 12:38 PM   #4
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ya, the icing sugar that i bought was had a very fine texture.. but after adding it to the chocolate it became grainy. is it because i added the melted chocolate when it was warm? how long should i wait if thats the case?
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Old 04-24-2006, 12:45 PM   #5
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The graniness could be the fault of the chocolate. Posting the recipe will help us help you.
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Old 04-24-2006, 01:20 PM   #6
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yeah, if you post your recipe, that'd be great.
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Old 04-24-2006, 01:45 PM   #7
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i used this recipe.. it got a good rating so i thought i'd try it, but it didn't work for me..

1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup milk

Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Let stand until spreadable (frosting will thicken as it cools).
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Old 04-24-2006, 01:51 PM   #8
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If you melted the chocolate and moisture got into it, it could sieze and become grainy and lumpy.

Also, was the sugar, vanilla, milk mixture completely combined (the sugar dissolved) before you added the chocolate?
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Old 04-24-2006, 01:54 PM   #9
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the entire sugar never seems to melt. is heating it ok? then i'll do that the next time around
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Old 04-24-2006, 01:56 PM   #10
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Quote:
Originally Posted by shaheen05
the entire sugar never seems to melt. is heating it ok? then i'll do that the next time around
You could heat the milk before adding it. That would help dissolve the sugar. Was the choc. smooth when you added it to the other mixture?
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