How to change this frosting recipe to get a thicker result?
Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is there a way (or even hack) to make it thicker, short of adding a cup of powdered sugar to cut the ratio of the liquid ingredients?
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount of additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Best Answer
Cream Cheese.
Whip in as much as you need to...
It won't be perfect Le Cordon Bleu, but it will be pretty good.
Bon Appetit
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Quick Answer about "How to change this frosting recipe to get a thicker result?"
If you are making warm frosting on your stovetop, you can try thickening a runny frosting with a bit of flour. Sprinkle 1 tsp to 1 Tbsp (5 ml to 15 ml) of flour into the frosting and stir over low heat on the stove until it begins to thicken.How To Thicken Frosting- Step By Step
More answers regarding how to change this frosting recipe to get a thicker result?
Answer 2
As with most things, when adding ingredients to correct a problem, do a small test batch and slowly incorporate the ingredients until your desired consistency is achieved. After you've found a ratio that satisfies you, then mix up the whole batch.
Here are my favorite add-ins for frosting thickness:
Dairy Alternatives:
Goat Cheese
Strained sour cream /creme fraiche (strain for 12+ hours; save the whey and use it for making biscuits later!)
Strained super-thick greek yogurt (same note as above)
Cream Cheese (Jolenealaska already suggested, see above)
Powdered milk
Powdered whey protein
Nutella
Dry Pudding Mix
Non-Dairy Alternatives:
Non-dairy Dry Pudding Mix
Peanut Butter/Almond Butter/Sunflower Seed Butter/ etc
- these obviously may change the flavor profile if utilized, especially peanut
Avocado
Strained coconut cream - use a nut milk bag to strain/press out liquid...this can be a pain
Powdered plant protein powders(hemp/soy/pea/bean)
- when using these, be aware that many of them impart a beany/grassy flavor if used in quantity...just depending on what you select
Black Beans
- I use about 1 T of canned beans without added salt when I do this...but I also run it through my Vitamix, so this solution may not be for you unless you have a powerful food processor/blender
Xanthan/Guar/Locust bean/Methylcellulose/Gelatin
- Use these sparingly, on the order of a few grams...these can be difficult to find if you are not in an area with specialty food markets (like Whole Foods/Trader Joe's)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: SHVETS production, Ryutaro Tsukata, SHVETS production, Gustavo Fring