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“Based on a recipe from Cook’s Country magazine, February/March 2006. Makes enough to frost 24 cupcakes. The editors preferred this frosting whipped – refer to the “TIP” at the end of the instructions. Cooking time includes 30 minutes refrigeration time. This frosting can be refrigerated for up to 5 days.”
3 cups

Ingredients Nutrition


  1. Place chocolate, corn syrup, vanilla, and salt in food processor.
  2. In small saucepan, bring cream to boil.
  3. With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
  4. Stop food processor and add confectioners’ sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
  5. Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You’ll know it’s ready when a spoon can stand up in it.
  6. TIP: This frosting produces a silky, creamy consistency. For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.

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