" Perfect" Chocolate Frosting
photo by Ms B.
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
1 cake
ingredients
- 6 ounces semisweet chocolate (I use 6 squares baker's semisweet chocolate)
- 1⁄2 cup heavy cream
- 1 cup butter, cut into tablespoon sizes
- 2 1⁄2 cups confectioners' sugar, sifted
directions
- Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
- In a medium size pot over medium low heat, melt chocolate, cream, and butter.
- Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
- Cook for 5-6 minutes.
- DO NOT LET BOIL.
- Remove pot from heat.
- Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
- Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
- Remove from ice.
- Spread onto cooled cake layers.
- The frosting will thicken as it sets up.
- If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
- ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.
Questions & Replies
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I made this twice and it was amazing. tasted similar to homemade fudge. BUT have attempted it 2 more times and both times it failed. Never came together, looked and felt oily, like too much butter. Anyone else have this problem. It is real 2 sticks of butter correct? I swear I am following exact but apparently I'm doing something wrong!!!
Reviews
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taylortwo is so right about this frosting! If you're looking for thick, creamy and fudgy, as well as easy, this one is it! I've made it twice already, since tt told me about it. First time with Ghirardelli chips, second with Baker's semisweet. After just having the last piece of the cake with the baker's frosting, I have to say that I liked it better with the chocolate chips. It was more on the rich chocolate side, and improved daily. But surprisingly, they were VERY close! I didn't think it would be nearly as good with Baker's, but it really was. This frosting is a dream to spread on a cake. The first time, I did have to reheat it on low for a few seconds at a time--just put the pan back on the heat, give it about 5 secs or so, and it's nice and soft again. Your cake will be beautiful and glossy with this one, in fact, I think it would be near impossible to make a cake look bad with this. It has it all, ease of prep, great flavor, good looks, AND it's usually stuff you already have on hand. Way more than 5 stars, for sure. Thanks tt, this is the only frosting I'm making from now on! DON'T FORGET!! You MUST sift the powdered sugar, or your frosting will be lumpy--do not skip this step to save time.
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This has to be the best chocolate fudge frosting that I have ever made. Perfect spreading consistency and wonderful taste. I beat it foe 7 minutes in thrice bath and then let it sit I thrice for a couple more. I removed from the ice and beat it again and it was perfect to spread on the Darn good chocolate cake!!!
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RECIPE SUBMITTED BY
taylortwo
United States