8 ounces (2 sticks) SALTED butter
3 - 4 ounces semisweet chocolate (nicest quality you can justify)
2 tablespoons light corn syrup
16 ounces (1 pound) confectioner’s sugar (powdered sugar)
Liquid for thinning (see Step 5. below)
Directions:
Step 1. Using the paddle blade, cream butter until it’s very light in color.
Step 2: Melt chocolate carefully over double boiler or in microwave, being careful to not let it get too hot.
Step 3: Mix corn syrup into cooled (melted) chocolate and add mixture to creamed butter.
Step 4: Mix well and add powdered sugar straight from the bag or box. No need to sift. Continue mixing.
Step 5: Add milk, half and half, or heavy whipping cream until you reach desired consistency. I typically add 1 tablespoon of skim milk at a time until I have “nearly” the consistency I want and then I add a dash or 2 (or 3 or 4) of heavy whipping cream.
This frosting is so lush and delicious. It crusts beautifully and you can use the Viva method to smooth it. I love the silky smoothness of chocolate Swiss meringue for a filling, but to me, this icing can’t be beat for frosting the outside a cake. It does NOT need to be refrigerated once it's on the cake, but I refrigerate the leftover icing for a few days. If I don't use it within a couple days, I freeze it. It freezes well. Just let it come to room temperature and give it a quick whip with your mixer.
Here is a cake I smoothed with this icing and a Viva towel:
And here are a couple other super easy techniques, the swirly rose from i.am.baker (find the tutorial HERE):
3 - 4 ounces semisweet chocolate (nicest quality you can justify)
2 tablespoons light corn syrup
16 ounces (1 pound) confectioner’s sugar (powdered sugar)
Liquid for thinning (see Step 5. below)
Directions:
Step 1. Using the paddle blade, cream butter until it’s very light in color.
Step 2: Melt chocolate carefully over double boiler or in microwave, being careful to not let it get too hot.
Step 3: Mix corn syrup into cooled (melted) chocolate and add mixture to creamed butter.
Step 4: Mix well and add powdered sugar straight from the bag or box. No need to sift. Continue mixing.
Step 5: Add milk, half and half, or heavy whipping cream until you reach desired consistency. I typically add 1 tablespoon of skim milk at a time until I have “nearly” the consistency I want and then I add a dash or 2 (or 3 or 4) of heavy whipping cream.
This frosting is so lush and delicious. It crusts beautifully and you can use the Viva method to smooth it. I love the silky smoothness of chocolate Swiss meringue for a filling, but to me, this icing can’t be beat for frosting the outside a cake. It does NOT need to be refrigerated once it's on the cake, but I refrigerate the leftover icing for a few days. If I don't use it within a couple days, I freeze it. It freezes well. Just let it come to room temperature and give it a quick whip with your mixer.
Here is a cake I smoothed with this icing and a Viva towel:
I'd love to hear from you if you try this and would like to leave a comment!
Oven's on, I'll be back soon!
~ Peggy
