Rich Chocolate Frosting
This chocolate fudge frosting needs to come with a warning label: Extremely delicious and addicting. Eat with Caution! No seriously, you are going to want to keep sampling it when your making it, accidentally get it on your hand while your icing the cake, lick the bowl, and then eat it right off the cake! This frosting is that good!
The only problem with the frosting…. some pretty serious ingredients: 3 sticks of butter, heavy cream, bitter sweet chocolate, semi-sweet chocolate. Now you know why it’s sooo good! My motto: Everything in Moderation!
I might not be able to moderate myself once I make this chocolate fudge frosting, but I only save it for really special occasions. It usually only gets made once a year.
If you are looking for other types of frosting, you could try this buttercream recipe, or this lemon buttercream. I also have a pumpkin spice buttercream frosting and if you want a frosting not so other the top chocolate, try this chocolate buttercream.
After frosting a cake, keep at room temperature. Keep out of warm areas or direct sunlight. The butter will soften and if too warm it could start to melt right off the cake.
This recipe is from Baked: New Frontiers in Baking.
- 8 oz bittersweet chocolate
- 3 oz semisweet chocolate
- 1 1/2 Cups heavy cream
- 3 Tablespoons light corn syrup
- 1 1/2 cups butter 3 sticks, cut each piece in half again.
- Cut chocolate into small pieces. Place in a large mixing bowl.
- In a sauce pan bring heavy cream and corn syrup to a boil. Stir to avoid scorching.
- Pour hot cream directly on chocolate. Let sit for 3 minutes. Stir until all chocolate is incorporated into the cream mixture.
- Add whip to mixer.
- With mixer running, slowly add 1 piece of butter add a time. Allow to fully mix before adding next piece.
- When all butter in fully incorporated, place frosting bowl in refrigerator for approx. 10 min. You want it slightly firmed up, but not hard.
- Use on your favorite cake!
Recipe from Baked: New Frontiers in Baking.