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Frosting and Icings Incorporating Rochoso Wines





4 November 25



Did you know that there are a lot of great recipes out there in the world for making frosting or icing from post-style wines? I didn’t either until I ran a cross a couple of examples while learning how to make ganache. Deciding to really lean into the whole dessert thing (as always to the chagrin of my doctor) it just makes sense to give frosting/icing a go and, unsurprisingly after my struggles with the ganache, it was much easier to make these sweet toppings.





With a little bit of research and a few hours in the kitchen, I quickly came up with the recipes I needed. To make a basic icing, I blended together 2 teaspoons of heavy cream and two teaspoons of Rochoso wine. Once that was done, just add ½ cup of powder sugar and fully blend. Frosting is a little more complex and starts with 1 tablespoon of softened butter, 1 teaspoon of heavy cream, and 1 teaspoon of Rochoso wine combined in a small bowl. Whip these components together until fully combined. Add ½ cup of powdered sugar and blend thoroughly until fully incorporated. Test batches with a grape port wine showed that the frosting and icing nicely picked up both the flavors and colors of the wine, and making them with our Rochoso wines really opened up a world of flavor possibility!



Rochoso Apricot Icing and Frosting



Rochoso Apricot icing took on a very slight coloration from wine with a slightly fruity taste that went very nicely with a blueberry scone. Frosting made from Rochoso Apricot had a very similar outcome with a trace of fruit and color added to the base frosting.



Rochoso Blackberry Icing and Frosting



Icing and frosting made with Rochoso Blackberry was light purple in coloration and had a berry bouquet that was complimented by clear blackberry flavors. The Rochoso Blackberry frosting was absolutely delicious when used to top a double chocolate brownie!



Rochoso Cranberry Icing and Frosting



Rochoso Cranberry frostings and icing picked up a nice red coloration from the wine and, in the frosting and icing, cranberry was not obvious in the flavor although there was a clear tartness. However, once the icing or frosting was spread on a dessert, cupcakes here, there were distinct cranberry notes to the frosted cake.



Rochoso Blueberry Icing and Frosting



Icing made from Rochoso Blueberry had a nice purple coloration with a hit of blueberry smell and a clear blueberry notes in the taste. With the frosting, there was also a beautiful purple coloration with just a hint of blueberry in the flavor. Rochoso Blueberry frosting went very nicely with a freshly baked sugar cookie!



Rochoso Plum Icing and Frosting



Rochoso Plum produced light purple frosting and icings although the sweetness of the sugar used in the process overwhelmed the fruit from the wine, and there was no distinct plum flavor in either the icing or frosting. The icing did go nicely over some cinnamon rolls though!



Rochoso Peach Icing and Frosting



Icing and frosting made from Rochoso Peach was light yellow in coloration and both smelled and tasted clearly of peaches. Rochoso Peach icing paired incredibly well with a lemon bar.



Rochoso Strawberry Icing and Frosting



Rochoso Strawberry produced a light-yellow icing or frosting with an obvious strawberry bouquet on the nose. Although strawberry was not distinct when the icing or frosting was tasted alone, the flavor did appear once the icing was spread over a plain doughnut.



Rochoso Raspberry Icing and Frosting



Both the icing and frosting made with Rochoso Raspberry picked up a light pink coloration and carried a deep, tart raspberry flavor profile. This frosting made an absolutely amazing spread for a chocolate cookie sandwich.



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snowkiss winery
wine. reimagined.