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Making Frosting: How much cream should i add to 8 ounces of chocolate?.

post #1 of 4
Thread Starter 

I'm going to make some chocolate frosting tomorrow for the muffins i will make but i'm not quite sure how much of the whipping cream to heat up to pour over the chocolate to melt it. This is the easiest method for me as i'm not too experienced in melting chocolate and it's just easier and quicker in general, it says half a cup but it's not an accurate way to measure, i am going to use 8 ounces (226.7 grams) of chocolate, it's enough to pipe on 12 muffins or cupcakes (which is what i'm making). I don't want to make it too watery though as it won't thicken to the right piping consistency. Anyone with lots of experience with cake making and decorating here who knows?.

post #2 of 4

It's a basic ganache, make it as thick or thin as you desire. If you think half a cup of cream is too much, don't add it all at once. Quantities don't sound like enough to pipe on a dozen cup cakes.

post #3 of 4
Thread Starter 

How much do you suggest? i have 313 grams of milk chocolate (cheap chocolate has 13 grams more than it should lol) i weighed it earlier as i doubted how much it would be on grams as they are quite thin bars but they have more than i expected, easier to melt too. Should i melt all of it? i'm going to melt it with some salted butter (could not find unsalted), some syrup and some coffee granulates, it just helps it form better.
 

I have some whether spoons chocolate too i'm using for the choc chips so i will probably have some of that left over as well.


Edited by emmbai90 - 8/24/13 at 7:17pm
post #4 of 4
Thread Starter 

Hmm... forget the butter and syrup it can be a lot easier than that, just watched a video where a woman made some ganache, she just heated the cream, poured it over the chocolate to let it melt, let it cool down then whisked it with the electronic whisk to make it a nice piping consistency (which is soft peaks) :D hurray! i'm learning lol. I never knew it was called ganache until now people just call it frosting too. Ok now that's sorted just need to figure out how much cream and chocolate to use, i have 300 mils of British whipping cream which is 100% and 38 something % fats which is enough so it's exactly what i need for a good chocolate cream, i just hope it still whips when i heat the cream with the coffee granulates i'll process it into the thinnest powder i can.

I love asking you all things as it helps me add 2 and 2 together your all a great help, i know i can be a little difficult when i'm confused but that's just me i'm regularly confused lol but i get it eventually, since finishing college at the end of June i got to take home my folder with my recipes i used there which is really good ones, id love to build a lot of recipes in there if i ever have kids one day it will be fun making things with them.

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