I want to adapt something like a ganache to something I can dip pieces into and have the frosting set once it is dried so that it winds up being somewhat firm (not too smushable). Any ideas?
When the ganache is first made it is thin so it can be used as a glaze. I would make the ganache, allow it to set for a bit so it is just a bit thicker then dip what ever you are going to dip. Allow the ganache to set even further then use as a frosting. Whipping the ganache once it has firmed up a bit you will have a spreadable frosting.
I AM TRYING TO FIND OUT HOW TO MAKE A SIMPLE FROSTING FROM CONFECTONER SUGAR THAT TURNS HARD LIKE ALMOST SUGAR THAT IS THE APPEARENCE. DOES ANYONE KNOW HOW THIS IS DONE
The only icing or frosting that I can think of that would give a smooth surface would be a Royal Icing or if you wanted Chocolate a Ganache. The Royal would set up firm the ganache would be a bit softer. Royal icing is a mixture of egg whites and powdered sugar. I do not have an exact recipe with me but a quick search would bring up several.