Adding Chocolate to your Icing

    Published: 06-16-2009
    Views: 57,782
    Specialty baker Petra Cox demonstrates how to add the chocolate to the Chocolate Butter Cream Frosting.

    Petra Cox

    Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

    So at this point, this is a basic butter cream frosting there, a vanilla butter cream. We are going to make a chocolate butter cream frosting for our cake and we are just going to put this melted butter. It's a little warm, but its cooled off and it's still liquidy. I just want to scrape everything you've got. So, you want all the chocolate flavor you can. This isnt going to be an extremely rich, Chocolate Ganoush type of icing. This is just a basic chocolate butter cream. The chocolate cake we made is already so rich that, and so chocolaty that a nice creamy chocolate frosting is perfect for it.

    Alright, so we are going to put this for one last round in the mixer to integrate our chocolate. I just start off slow so that the chocolate doesnt fly all over to the side, and then work up to a quicker speed to integrate everything. So, at this point, almost everything is integrated into our chocolate icing. We've got our three cups of sugar, a pound of butter, and a teaspoon of salt, and two teaspoons of vanilla, and our three ounce dark chocolate bar, or you can use three ounces of chocolate chips or whatever you would like to use. I like to use dark chocolate, because it's going to make a butter cream that has the right consistency, and the perfect amount of chocolaty flavor, I think so. This is a somewhat paler chocolate butter cream. It's going to look really nice with the dark chocolate cake that we made. So, I am mixing up some of the, of whats on the bottom there, and whats on the side, so well give it one more round in the mixer before it's done.

    That has a super, luscious, texture. There we have our chocolate butter cream for our dark chocolate cake. It has a nice, glossy, light brown color and it's the perfect soft consistency for spreading on the cooled cake layers. So thats how we make our chocolate butter cream frosting.

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