How to Make a Chocolate Frosting for Cakes Using Tulip Products

Tulip Chocolate

Contrary to popular belief, people do judge a book by its cover. And so do they when they look at a cake. The look and design of your cake is often the first selling point when a customer comes into your shop. And having a top-notch chocolate frosting will ensure the best “paint” to work with on your canvas. 

The cake frosting needs to have the right consistency, and its texture should be soft but stiff enough to make a curled shape. To get the right consistency, Tulip has some tips and product recommendations you can use. 

How To Make Chocolate Frosting for Cake Using Tulip Products

Tulip has several options to make that perfect frosting. Here are 3 ways to make chocolate frosting using Tulip products:

1 . Using Tulip Chocolate Cream

Tulip Chocolate Cream is usually used for chocolate ganache. But make no mistake, you can easily turn it into a chocolate frosting. You can just simply heat it and apply it to your cake. You can put Tulip Chocolate Cream into a piping bag to make shapes using a variety of piping tips. Or you can use a spatula to spread the frosting to every side of the cake before adding sprinkles or other decorations on it.

2. Using Tulip 62 Dark Couverture Chocolate

Do you want to get a rich premium taste for your chocolate frosting? Then, we would like to recommend using Tulip premium product: Tulip 62 Dark Couverture Chocolate. This dark couverture chocolate is made from the finest cocoa beans that have 62% cocoa solids with cocoa butter. You can easily melt this dark couverture chocolate because it is coin-shaped. To use it as a cake frosting, you should turn the chocolate couverture into a chocolate ganache. How to make a chocolate ganache.

First, you need to melt the Tulip 62 Dark Couverture Chocolate. You can melt it in the microwave or using the bain-marie technique (double boiler). Make sure to keep stirring until it melts completely. After it melted completely, add some heavy cream or heavy whipping cream and mix until well combined. That’s it! Your chocolate ganache is ready to be used for chocolate frosting.

3. Using Tulip Chocolate Compound Block Products

We have several types of chocolate compound block products with a variety of flavors you can choose from. We have dark, milk, white, and strawberry compound chocolate block products. Compound chocolate is easier to melt than couverture because it contains vegetable oil and cocoa, unlike couverture that contains full cocoa. To melt chocolate compound, you also have to make the chocolate ganache first like chocolate couverture before you can use it for chocolate frosting.

Read also: How To Use Dark Chocolate for Baking

That's all the information we can give you about how to make chocolate frosting for your cake. Visit Tulip products page to find more chocolate products you can use for your cake and bakery shop. We have a large selection of chocolate products, starting from chocolate bar, chocolate powder, chocolate truffle, chocolate filling, to cake decorations such as chocolate rice and chocolate chips. Also, visit Tulip’s blog to find more recipes and cake ideas for your cake and bakery shop. 

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