| Designed by: |
| Perfect Chocolate Frosting |
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| Written by John Abbott |
| Saturday, 28 November 2009 04:15 |
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1 Cup Semi-Sweet Chocolate Chips ½ Cup Half-and-Half 1 Cup (2 sticks) Butter, cut into tablespoons 2 ½ Cups Confectioners Sugar, sifted Makes 3 ½ cups, enough to frost a 2 or 3 layer cake To make this frosting you must cool the melted chocolate at the same time you are mixing in the powdered sugar. The best way to do this is via an ice water bath around the mixer bowl. This is easy to accomplish in a stand mixer with a drop bowl, or by using an electric hand mixer. 1.Fill a large mixing bowl half-full of ice and water. 2.Place the chocolate chips, half-and-half, and butter in a medium size saucepan over medium heat. Use double boiler if available. Stir mixture constantly until chips and butter melt and mixture thickens, 5-6 minutes. Do not let boil! Remove pan from heat. 3.Place ice water bowl under stand mixer bowl and top off with water. Pour frosting mixture into stand mixer bowl and whisk the confectioners sugar into the mixture until it becomes smooth. Beat the mixture on high speed until the frosting thickens and is shiny and fudge-like in appearance. Kitchen Aid whisk will make a fudgier frosting, paddles will make it foamier. 4.Frosting will thicken as it sets. Spread onto the cake of your choice. |