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Creamy Chocolate Frosting

Source of Recipe

www.recipezaar.com


Recipe Introduction

This recipe is based on one I found at recipezaar.com. It is a creamy, glossy frosting and tastes wonderful. The original poster said, "This is the best chocolate frosting I have ever made. It is at its absolute best if not refrigerated after icing the cake. If you try this you will be making it often." I made it the night before and frosted the cake, so I needed to refrigerate it – I took it out early the next morning so that it could come to room temperature and it tasted fantastic. The frosting can also be frozen. It makes enough to fill and frost a 2 layer cake, but to frost a 3 layer cake, you will need to make 1/2 again as much. Or you could just do what I often do – buy a can of contrasting frosting to fill the cake layers with. This is the perfect frosting for my Best Chiffon Chocolate Cake.

Recipe Link: www.recipezaar.com/31809

List of Ingredients

1/2 lb bittersweet chocolate (good quality)
6 1/2 ounces unsalted butter
2 teaspoons vanilla
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa powder
5 ounces unsalted butter
1/2 teaspoon salt
1 cup heavy cream



Recipe

Chop chocolate into small pieces and place in bowl with 6 1/2 oz unsalted butter. Microwave to melt. Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined. Stir in and vanilla. Cool to room temperature.

Whisk together powdered sugar, cocoa and salt in a bowl.

Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a food processor. Process scraping down sides. Add rest of powdered sugar mixture, start processor and slowly pour in cream. Process for about 10 seconds.

Whisk butter/cocoa mixture together with room temperature chocolate mixture in a large bowl until it becomes shiny and smooth.

NOTE: Can be frozen. Bring to room temperature before using.

Yield: Plenty for a 9" layer cake.