Does anyone know what type of chocolate icing I need to ice a Easter Egg Cake? I bought a cup cake pan with egg shapes, and I wanted to put a thin choco icing on and decorate for my grandkids. What icing do you use that would be smooth?? Any help will be greatly appreciated. I have had these pans for 3 years and have never made Easter cup cakes.
Thank you so much, Joy
I love to use Wilton's buttercream icing recipe for spreading or decorating cakes, cupcakes and cookies.
•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 clear vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•3-4 tablespoons milk
Makes: About 3 cups of icing.
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.
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.http://www.wilton.com/recipe/Chocolate- ... ream-Icing