Frosting - Chocolate 

This recipe doesn't have any powdered sugar, but does use heavy cream! It stiffens as it cools so it is great for durability even in the summer heat.

In a small stainless steel bowl over 6 c small saucepan of barely simmering water melt:
2 lb 54%-60% (not 70%) semisweet chocolate, broken up. Stirring until smooth.

In the now empty small saucepan melt:
2 sticks unsalted butter

Increase heat to medium and add:
4 2/3 oz pure cane granulated sugar
2 oz corn syrup (Trader Joes has non-gmo)
2 T vanilla
1/2 t salt
Stir to dissolve, about 4-5 min.

In bosch mixer with wire whips pour:
melted chocolate
butter mixture
20-24 oz heavy cream (three 1/2 pints from Trader Joes)
Stir thoroughly to combine.

Cool the frosting to 70* - either wait or put in freezer a bit or place bowl in ice water. Stir frequently as it cools.

When cooled beat on speed #2  1 to 2 min until it is light and fluffy. Stir with scraper until completely smooth.

Best to frost while still warm at 70*-75*, not any cooler.

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