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Perfect Chocolate Frosting

0:15 prep
0:15 total


prep 0:15       total 0:15




6 oz. semisweet chocolate
1/2 cup heavy cream
1 cup butter, cut into tbsp. sizes
2-1/2 cup confectioners' sugar, sifted


Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in). In a medium size pot over med low heat; melt chocolate, cream, and butter. Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens, about 5-6 minutes. Do not boil. Remove pot from heat.

Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute). Put the pot on top of the bowl of ice. (Be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture.) Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy. Remove from ice.

Spread onto cooled cake layers. The frosting will thicken as it sets up. If the frosting gets too hard to spread, put back on low heat and stir constantly until you get the spreading consistency desired.

Author's Comments

This is from the Cake Mix Doctor, and it was recommended to me by a friend. It is truly my favorite chocolate frosting -- I could eat it right out of the bowl, and it's the only one I make. Very chocolatey and also very easy. It makes enough for a 2 layer cake. Make sure you sift the sugar, or you'll have nasty lumps in your frosting!

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