Published March 1, 2008.
We wanted a frosting that wouldn't curdle or deflate—or take an hour to set.
Classic chocolate frostings can demand a long preparation time, require precise temperatures, develop a grainy texture, and quickly harden or deflate.
We had several goals for our chocolate frosting. We wanted it to be easy and foolproof and require no special equipment. It needed to have a light, satiny consistency that would spread like a dream. The frosting should be ready to use right away, but it shouldn’t harden or deflate if left on the counter for an hour or two. Above all, we demanded deep chocolate flavor.
A hefty 3/4 cup of cocoa powder combined with 8 ounces of melted chocolate gave the frosting its deep chocolate flavor. A combination of confectioners’ sugar and corn syrup made it smooth and glossy. To keep the frosting from separating and turning greasy, we moved it out of the stand mixer and into the food processor. The faster machine minimized any risk of overbeating, as it blended the ingredients quickly without melting the butter or incorporating too much air.list of recipes