Chocolate Frosting made with Semi-Sweet Chocolate
This chocolate frosting recipe is a more luxurious icing that is used when still warm.It will go on smoothly when warm, but become quite thick and difficult to spread as it cools. It leaves a nice shiny finish similar to poured fondant. While great for frosting, I do not recommend it for piping.
- Place butter and chocolate in the top of a double boiler filled with hot water.
- When melted, add heavy cream and blend.
- Pour chocolate mixture into the bowl of an electric mixer.
- Add vanilla.
- Gradually add confectioner's sugar and mix on low until blended.
- Beat 2-3 minutes on medium speed until icing is creamy.
- Frost the cake before the icing cools and becomes too thick to spread.
If buying your chocolate in a grocery store, Nestle's or Hersey's chocolate chips will work fine, but I prefer to use either Ghiradelli or Lindt as they have a higher percentage of cocoa butter and a more intense chocolate flavor. You can also buy chocolate in specialty stores or online. Just be sure your chocolate is completely melted so your recipe does not contain small pieces of chocolate throughout the frosting.
Because this icing is used warm, a smaller quantity goes on thinner; therefore, less is required to frost the cake.
More Recipes Like This