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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. ~Makes quite a lot!
In a stainless steel bowl over 6 c small saucepan of barely simmering water melt: 2 lb 35%-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 had a non-gmo, maybe use rice syrup?) 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 16-24 oz heavy cream 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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