Foolproof Chocolate Frosting

Published March 1, 2008. From Cook's Illustrated.

Why this recipe works:

For an easy chocolate frosting recipe that required no special equipment, we used both cocoa powder and melted chocolate, which produced a deep chocolate flavor. Confectioners’ sugar and corn syrup made our chocolate frosting smooth and glossy. Mixing the frosting in the food processor instead… read more

For an easy chocolate frosting recipe that required no special equipment, we used both cocoa powder and melted chocolate, which produced a deep chocolate flavor. Confectioners’ sugar and corn syrup made our chocolate frosting smooth and glossy. Mixing the frosting in the food processor instead of using an electric mixer prevented it from separating and turning greasy.

less

Makes 3 cups to frost one 9-inch 2-layer cake

This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection