Читать книгу Bake Me I'm Yours … Cupcake Fun - over 25 cute cake characters - Carolyn White - Страница 14

Whipped chocolate frosting

I love this frosting as a lighter alternative to ganache. It’s great for kids, as it is more buttery – plus it’s so easy to make. Either spread directly onto your cakes with a palette knife or spoon into a large disposable piping (pastry) bag fitted with a piping tube (tip) and pipe on (see applying frostings).

You will need…

 200ml (7fl oz) double (heavy) cream

 150g (51⁄2oz) plain (semisweet) chocolate, finely chopped or callets

 280g (10oz) icing (confectioners’) sugar, sifted

 140g (5oz) unsalted butter, softened

1 Place the cream in a microwave-safe bowl and heat in a microwave oven until boiling. Add the chocolate and stir until smooth.

2 Leave to cool for 30 minutes, stirring occasionally as it thickens.

3 Place the sugar and butter in a separate bowl and beat until smooth, then beat the cooled chocolate mixture into the butter mixture. Chill for 25 minutes.

Throughout the recipes I mention chocolate ‘callets’, the term for high-quality Belgium chocolate that I always use in preference to ordinary chocolate bars. It comes in small buttons that melt quickly without burning or splitting and produce the best flavour, so always try to use these if you can.