Chocolate Frosting

From Cook's Country | April​/May 2010

Why this recipe works:

It was important to use unsalted butter in our Chocolate Frosting recipe, as salted butter contained varying levels of salt, depending on the brand. Using unsalted butter allowed us to accurately control the amount of salt in our frosting. We cut the butter into pieces and let them soften—but… read more

It was important to use unsalted butter in our Chocolate Frosting recipe, as salted butter contained varying levels of salt, depending on the brand. Using unsalted butter allowed us to accurately control the amount of salt in our frosting. We cut the butter into pieces and let them soften—but not too much, or the frosting was greasy. A little liquid made the frosting easy to spread. Many Chocolate Frosting recipes we tested used milk, but we preferred more luscious heavy cream, which gave the frosting a silky quality.

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Makes about 4 cups

This recipe makes enough frosting for two 9-inch layers, a 13 by 9-inch sheet cake, one Bundt cake (made in a 12-cup Bundt pan) or 24 cupcakes. The frosting can be made up to 2 days ahead and refrigerated in an airtight container. Before using the frosting, let it stand at room temperature until softened, about 2 hours, then whip with an electric mixer briefly to re-fluff.

Ingredients

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