Melt 1 ounce unsweetened chocolate and 1 teaspoon butter over hot water. Remove from heat; blend in 1 cup confectioner's sugar and 1 tablespoon hot water. Place in a medium-sized mixing bowl and beat with an electric mixer until smooth. If necessary, add hot water, a teaspoonful at a time, until of desired consistency. (I added an additional teaspoon of hot water.) Place into a piping bag and use for decorating iced or un-iced sweets. I use a Quick Tip method, since I do not have a piping bag. I cut a *very* small opening at the bottom of a quart-sized plastic bag and inserted some of the chocolate icing into the bag. I then squeezed the Chocolate Decorator's icing out of the small hole in the plastic bag to write my grandson's name on a cupcake. This icing will look much nicer with professional equipment, but you can always use this quick and easy method. You may use your Chocolate Decorator's Icing for more than writing names and messages; you may draw the outline of any item that you want to feature. You can also form it into items like florets that will hold their shape. This is a project that is a lot of fun to do with your children. I hope you enjoy this Chocolate Decorator's Icing!
Added: 1184 days ago by
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In a large mixing bowl, combine ½ cup butter and a 16 ounce box of confectioner's sugar. Stir until well blended. Mix in ½ of a 14 ounce can of sweetened condensed milk, 3 ½ ounces of flaked coconut, and 1 cup of finely chopped pecans. Form mixture into 1-inch balls and place on a shallow baking pan that is lined with waxed paper. Chill balls for ½ to 1 hour in the refrigerator. In a double boiler, melt 12 ounces of semisweet chocolate chips and 1 ounce of paraffin (if desired). Use a toothpick to dip balls in melted chocolate mixture. Place on a large pan or platter that is covered with waxed paper. Chill, until ready to serve or store. When ready to serve, place the chilled bonbons on a nice serving plate, removing any excess chocolate that has stuck to the bottom. These can be made ahead and frozen. Just thaw them for a couple of hours before serving them. You may leave theses bonbons at room temperature or keep them refrigerated. They keep well when stored in a covered container. Enjoy!!!
Added: 1185 days ago by
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In this video, Betty demonstrates how to make Never Fail White Icing. This is made with a boiled sugar syrup beaten into egg whites and is a dramatic and tasty icing for cakes, cupcakes, and other sweets.
Added: 1201 days ago by
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