FRENCH SILK FROSTING
This frosting is fluffy and sweet. It is an old family favorite, requested at every birthday. Tops chocolate cake perfectly. Makes enough for one 9x13 cake, 1 layered cake, or 1 bundt cake.
Provided by RSL5709
Categories Dessert
Time 10m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine butter, powdered sugar, chocolate, and vanilla.
- Beat with electric mixer until smooth, on lowest speed.
- Gradually add enough milk to make frosting spreadable (approx. 2 T.).
- Beat until light and fluffy.
- Spread on cake of choice.
FRENCH SILK FROSTING
A nice light chocolate frosting that has the appearance of silk.
Provided by Ginger
Categories French Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, blend confectioners sugar, butter, melted chocolate and vanilla on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.n
Nutrition Facts : Calories 219.6 calories, Carbohydrate 28.1 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 8 g, Sodium 75.1 mg, Sugar 26.3 g
FROSTY FRENCH SILK PIE
Love the classic decadent French Silk Pie? Try a frosty version. You can sneak a piece from the freezer any time you crave it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. In large bowl, beat 3/4 cup butter and 1/3 cup sugar with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of 9 1/2-inch deep-dish glass pie plate or 10-inch regular glass pie plate. Sprinkle with chopped nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely, about 45 minutes.
- In 2-quart saucepan, melt 1/4 cup butter and the chocolate over low heat, stirring occasionally; remove from heat. In small bowl, mix 1 cup sugar and the cornstarch with wire whisk; stir into chocolate mixture.
- In small bowl, beat eggs with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover; freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream; sprinkle with almonds. Store covered in freezer.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 23 g, TransFat 1 g
FRENCH BUTTERCREAM FROSTING
This buttercream is great for icing cakes, and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You cannot make flowers with this recipe. I use this recipe every time I make birthday cakes for my family.
Provided by Kristen Pontier
Categories Desserts Frostings and Icings Buttercream
Yield 12
Number Of Ingredients 7
Steps:
- Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
- In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
- Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
- Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)
Nutrition Facts : Calories 333.7 calories, Carbohydrate 22.2 g, Cholesterol 54.3 mg, Fat 27.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 14.1 g, Sodium 6.1 mg, Sugar 19.7 g
FRENCH SILK CHOCOLATE FROSTING
Creamy, dreamy, melt-in-your-mouth frosting! Haven't made this in years, just found my old recipe and putting it here for safe keeping so I don't lose it again!!!
Provided by Wildflour
Categories Dessert
Time 8m
Yield 1 enough for small cake, 1 serving(s)
Number Of Ingredients 5
Steps:
- In small heat-proof dish, melt chocolate in microwave. Stir occasionally, and do not scorch/burn!
- Set aside to cool, you don't want this to be warm, just cooled/room temperature Should take about 10 minutes to cool on the counter.
- When cooled, beat all ingredients together except milk.
- When all is mixed and beaten well, beat in milk gradually.
Nutrition Facts : Calories 2646.2, Fat 153.6, SaturatedFat 96.8, Cholesterol 329.8, Sodium 1116.4, Carbohydrate 338.3, Fiber 9.4, Sugar 314.2, Protein 9.6
FRENCH SILK FROSTING
A nice light chocolate frosting that has the appearance of silk.
Provided by Ginger
Categories French Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, blend confectioners sugar, butter, melted chocolate and vanilla on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.n
Nutrition Facts : Calories 219.6 calories, Carbohydrate 28.1 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 8 g, Sodium 75.1 mg, Sugar 26.3 g
FRENCH SILK LAYER CAKE
We just can't get enough French silk pie, which is why we couldn't help ourselves-we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it's indulgent, impressive and sure to be the star of your next holiday or special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
- In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
- Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
- Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.
Nutrition Facts : Calories 620, Carbohydrate 64 g, Cholesterol 110 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 46 g, TransFat 1 g
FRENCH SILK CHOCOLATE FROSTING
Make and share this French Silk Chocolate Frosting recipe from Food.com.
Provided by Damar12
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Cream butter and sugar until light and fluffy.
- Add melted chocolate and vanilla.
- Beat until smooth.
- Add eggs, one at a time, beating for 5 minutes after each.
- Chill before spreading on cake.
- We use this on Duncan Hines Chocolate Pudding cake mix, but any cake will do.
FRENCH SILK FROSTING
A nice light chocolate frosting that has the appearance of silk.
Provided by Ginger
Categories French Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, blend confectioners sugar, butter, melted chocolate and vanilla on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 28.1 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 8 g, Sodium 75.1 mg, Sugar 26.3 g
FRENCH SILK FROSTING
A nice light chocolate frosting that has the appearance of silk.
Provided by Ginger
Categories French Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, blend confectioners sugar, butter, melted chocolate and vanilla on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.n
Nutrition Facts : Calories 219.6 calories, Carbohydrate 28.1 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 8 g, Sodium 75.1 mg, Sugar 26.3 g
FRENCH SILK ICE CREAM ROLL
Looking for a frozen dessert made using Gold Medal® all-purpose flour? Then check out this ice cream roll with French silk frosting and sprinkled with additional cocoa.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h15m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease with shortening. In medium bowl, mix flour, 1/4 cup cocoa, the baking powder and salt; set aside.
- Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in granulated sugar on low speed. Beat in water and 1 teaspoon vanilla. Gradually mix in flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
- Unroll cake, leaving end of cake rolled up; remove towel. Quickly spread ice cream over cake, pushing ice cream up into rolled-up end of cake. Roll up and place seam side down on piece of foil.
- Beat butter, powdered sugar, baking chocolate and 1/2 teaspoon vanilla in medium bowl on low speed until blended. Gradually beat in milk until light and fluffy. Frost cake roll with frosting. Sprinkle with additional cocoa. Store covered in freezer.
Nutrition Facts : Calories 395, Carbohydrate 58 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 210 mg
FRENCH SILK BROWNIES
A classic pie takes a new shape, guaranteed to satisfy the biggest chocoholics! A fudge brownie layer is topped with silky chocolate filling and finished off with picture-perfect sweet whipped cream swirls that everyone will fall for.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set.
- When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
- Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 24 g, TransFat 0 g
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