Icing and Cake Fillings

How to Make Buttercream Icing

What you'll need

1 cup butter at room temperature
4 cups confectioner's sugar
1/2 cup milk
1 1/2 teaspoons Almond extract
Electric mixer

Large bowl

Procedure

Combine butter, sugar, and almond in a bowl and beat with an electric mixer until light and fluffy.
Beat in milk one tablespoon at a time.
If desired, add color.

How to make Chocolate Buttercream Frosting

Chocolate Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon almond extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

How to make Chocolate Mousse

Ingredients

8 ounces chocolate

2. 4 eggs, separated

3. 2 tablespoons sugar

Equipment

Double boiler or microwave
Electric mixer or whisk
Container in which to beat egg whites
Spatula or wooden spoon

Make Your Mousse
1. Melt the chocolate, butter, and sugar in a double boiler. Take the mixture off the heat.
2. Add your yolks one at a time to the warm chocolate as you stir. Take care that the chocolate has cooled enough that it won't solidify the eggs].
3. In a separate container, beat the egg whites until you can form stiff peaks by lifting the beater/whisk out of the bowl. If you have trouble getting the right consistency, try adding a pinch of salt to help stiffen the whites.
4. Fold your egg whites gently into the chocolate mixture. You may want to add the whites gradually, folding in a small amount] before adding another spoonful.
5. Refrigerate until the mousse sets.
6. That's all there is to it! Enjoy.

You can use bittersweet or semisweet chocolate, depending on how sweet you want your mousse to be. If you want to use bittersweet chocolate, you can always add more sugar.

Use pasteurized eggs to avoid salmonella.