how does Georgetown cupcake make that icing

[Anonymous]

it's so friggin delicious!

[Anonymous]

Belgian chocolate and butter

[Anonymous]

I thought all their frostings were cream-cheese based. So probably cream cheese, butter, vanilla and confectioner's sugar.

[Anonymous]

Which one? The Post had their recipe for chocolate cupcakes with chocolate ganache.

[Anonymous]

love the icing on red velvet

[Anonymous]

Anonymous wrote:Which one? The Post had their recipe for chocolate cupcakes with chocolate ganache.

I made those and they were fantastic. I used Callebaut cocoa powder but Ghiradelli chocolate chips and Safeway own brand butter and they were still the best cupcakes that I've ever made.

[Anonymous]

Does anyone have the link to the Post's recipe? Thanks!

[Anonymous]

http://projects.washingtonpost.com/recipes/2008/11/05/chocolate-squared-cupcakes/

[Anonymous]

I'm not sure what icing you're talking about specifically but I made cupcakes from a box once and then made buttercream icing (just google it). DELISH! Will never use can icing again when I'm making cupcakes for a special occasion.

[Anonymous]

Anonymous wrote:I'm not sure what icing you're talking about specifically but I made cupcakes from a box once and then made buttercream icing (just google it). DELISH! Will never use can icing again when I'm making cupcakes for a special occasion.

Real buttercream or butter with confectioner's sugar and milk and vanilla? Real buttercream is awesome but a pain in the ass (making syrup from sugar and slowly pouring it into eggs that are being whisked and then adding butter one pat at a time). Confectioner's sugar buttercream is what most of these cupcake places use. It's sweeter and generally preferred by Americans. If you were willing to make the frosting from scratch, please try a cake from scratch too! It's not as hard as you think and it tastes soooo much better!

[Anonymous]

The ganache is so much easier than buttercream and much better IMO. You just combine high-quality chopped chocolate and whipped cream over simmering water and stir until shiny. Done!

[Anonymous]

THank You! Thank You for the link-I know what I am doing this afternoon!!!!

[Anonymous]

yeah, their "white" based frostings are cream cheese. cream cheese, butter, confectioner's sugar, vanilla, or whatever other flavoring.

the only trick with ganache is making sure the chocolate doesn't separate.

[Anonymous]

I add about 2 tbsp. butter (and maybe a little grand marnier) to my ganache and it sure is yummy. I like to bring the cream and butter to a simmer, and then add it to the bowl of chocolate pieces. Let that sit for about 5 minutes and then slowly stir to combine.