81 red chocolate cream icing Recipes

unsalted butter, bittersweet chocolate (not unsweetened ) or 8 oz semisweet chocolate, chopped (not unsweetened), chocolate wafer cookies (about 61 cookies), whipping cream, light corn syrup, bittersweet chocolate or 6 oz semisweet chocolate, chopped, premium vanilla ice cream, slightly softened, coarsely crushed red and white striped hard peppermint candies (about 10 oz), peppermint extract, red and white striped hard peppermint candy (whole or broken into pieces)

melted unsalted butter, powdered sugar, sugar, egg whites (from about 4 large eggs), salt, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, whipping cream, water, sugar, bittersweet (not unsweetened ) or semisweet chocolate, chopped, peppermint extract, chocolate ice cream or peppermint stick ice cream, chopped red-and-white-striped hard peppermint candies

chocolate sugar ice cream cones, tube chocolate decorating gel, chocolate wafers (2-1/4 inch diameter), pistachio , mint or ice cream of your choice, shoestring black licorice, semisweet chocolate chips, candy corn candies, red decorating gel

red currant or cherry jelly, butter, frozen, dark, sweet cherries (or 2 cups pitted fresh cherries), cherry brandy , optional, chocolate chip ice cream, ice cream cones

toasted almond, chopped, raisins, chopped, sultana, currants, rum, vanilla ice cream, glace cherries, quartered (red & green ), mixed spice, cinnamon, nutmeg, chocolate ice cream

chocolate chip cookie dough ice cream, softened, oreo cookies, milk chocolate candy coating, melted, red, white and blue sprinkles

macadamia nut cookies (no choc chips), vanilla ice cream, softened, white chocolate, chopped, unsalted macadamia nuts, chopped, shredded coconut, chopped strawberry red licorice, chopped apple licorice (i always use darrell lea brand), fresh raspberries, icing sugar , for dusting

gourmet vanilla ice cream , i prefer haagen daz, fresh strawberries, sliced, grand marnier, powdered sugar, chocolate syrup , i use gram s chocolate sauce gram s chocolate sauce, real whipped cream

red wine, lemon, juiced, vanilla bean, split, sugar, bosc pears , although any pear will do, white chocolate raspberry ice cream or 1/2 gallon vanilla ice cream, chocolate syrup

chocolate sugar ice cream cones, chocolate cake decorating gel, chocolate wafers (2 1/4-inch diameter), pistachio ice cream or 1 quart mint chocolate chip ice cream or 1 quart ice cream, of your choice, black shoestring licorice, semi-sweet chocolate chips, candy corn, red decorating gel

unsalted butter, bittersweet chocolate only.......( not semi-sweet or unsweetened). choppped, chocolate wafer cookies ( about 61), glaze, whipping cream 1/4 cup light corn syrup, bittersweet -chocolate.....chopped, premium vanilla ice cream, slightly softened, coarsely crushed red and white striped peppermint candies about ( 10 oz ), peppermint extract

shaved or rough chopped semi-sweet chocolate bars, fresh bing cherries, halved and pitted fresh or well drained canned , or use another type of pitted sweet cherry, black or red., vanilla or cherry ice cream, nuts : toasted pecans

fine-quality bittersweet chocolate (not unsweetened ), individually wrapped red -and-white peppermint hard candies (about 1/3 cup), heavy cream, milk, cornstarch, salt, individually wrapped green-and-white or clear peppermint hard candies (about 1/2 cup), peppermint extract, drops green food coloring if using clear peppermint candies

chocolate cake mix, philadelphia brick cream cheese, softened, butter, softened, icing sugar, cool whip topping, thawed, white chocolate, shaved

chocolate graham crackers squares (about 2.5 oz) crushed, melted butter, sugar, filing, sour cream, cream cheese (softened ), sugar, egg & 2 yolks (beaten), buttermilk, vanilla, white vinegar, unsweetened cocoa powder, icing, cream cheese (softened ), butter (softened ), powdered sugar, vanilla extract

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

cake, plain flour, baking cocoa, baking powder, sugar, butter, golden syrup, eggs, milk, baking soda, vanilla, creme fraiche, icing sugar, cooking chocolate, roughly chopped, marshmallows, quartered, red glace cherries, chopped, brazil nuts, chopped, icing, cooking chocolate, broken into pieces, cream

unsalted butter room temperature, sugar, eggs, cocoa, salt, vanilla, buttermilk, cake flour, white vinegar, baking soda, cream cheese filling and frosting , recipe follows, cream cheese at room temperature, unsalted butter at room temperature, powdered sugar, vanilla, make sure the oven is preheated to correct temperature., always level cakes before stacking them ., make sure the cakes have cooled completely to room temperature before frosting., check icing to be sure it is very smooth., try a variety of different decorating tips available at craft and specialty stores to create interesting effects with your icing., practice using your pastry bags before you attempt writing on your cake, melted chocolate is great to write with.