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ISO: 3039: ISO Good ol' fashioned chocolate frosting
- Thread starter susan
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Here's a simple one from Julia Child. It's basically chocolate, butter and a little rum.
Soft Choclate Icing
(This is for a one-layer cake. You might want to double it for a larger cake.)
2 oz. sweet chocolate (ie. Baker's German's)
1 oz. unsweetened chocolate
(I've used 3 oz. bittersweet, total, but the combination is better)
1-1/2 Tbs. rum (or strong coffee)
A pinch of salt
3 oz. (3/4 stick) butter, room temperature, cut into pieces
Bring an inch of water to boil in a skillet and remove from heat. Combine the chocolates, rum and salt in a covered saucepan and set in the hot water for 5-10 minutes, until the chocolate is smoothly melted. Remove from the hot water and whisk in the butter one piece at a time until smooth.
Now put ice water in the skillet, return the frosting pan to it and whisk until it firms up to speading consistency.
Soft Choclate Icing
(This is for a one-layer cake. You might want to double it for a larger cake.)
2 oz. sweet chocolate (ie. Baker's German's)
1 oz. unsweetened chocolate
(I've used 3 oz. bittersweet, total, but the combination is better)
1-1/2 Tbs. rum (or strong coffee)
A pinch of salt
3 oz. (3/4 stick) butter, room temperature, cut into pieces
Bring an inch of water to boil in a skillet and remove from heat. Combine the chocolates, rum and salt in a covered saucepan and set in the hot water for 5-10 minutes, until the chocolate is smoothly melted. Remove from the hot water and whisk in the butter one piece at a time until smooth.
Now put ice water in the skillet, return the frosting pan to it and whisk until it firms up to speading consistency.
Yes, I make it often. It's not very sweet--really a dark chocolate flavor >>
This is for Julia's Queen of Sheba cake, which is sweeter than the frosting.
Lately, I've been subbing bittersweet chocolate for the sweet, and still using the unsweetened, so I add a rounded teaspoon of sugar. I've learned to add it to the rum and heat it until it dissolves before adding the chocolate, so that the frosting isn't grainy. You could do the same thing to make it sweeter.
This is for Julia's Queen of Sheba cake, which is sweeter than the frosting.
Lately, I've been subbing bittersweet chocolate for the sweet, and still using the unsweetened, so I add a rounded teaspoon of sugar. I've learned to add it to the rum and heat it until it dissolves before adding the chocolate, so that the frosting isn't grainy. You could do the same thing to make it sweeter.
ISO Joe! Would U be so kind as to post the recipe for (m)
Julia Child's Queen of Sheba Cake?
I fell asleep in my easy chair 2 nights ago & happened to wake up at 3 AM to see part of an OLD rerun of Julia's Cooking School program where she was making this very dessert. In my half-awake stupor I managed to scribble down what I believe were most of the ingredients, but I am missing pan size and probably a few other key items.
I was thrilled to see your posting of the frosting for this cake and am hoping you can also give me the cake to slather it over! Thanks in advance! Caryn Wiggins
Julia Child's Queen of Sheba Cake?
I fell asleep in my easy chair 2 nights ago & happened to wake up at 3 AM to see part of an OLD rerun of Julia's Cooking School program where she was making this very dessert. In my half-awake stupor I managed to scribble down what I believe were most of the ingredients, but I am missing pan size and probably a few other key items.
I was thrilled to see your posting of the frosting for this cake and am hoping you can also give me the cake to slather it over! Thanks in advance! Caryn Wiggins