Creamy Milk Chocolate Frosting
By America's Test KitchenPublished on August 21, 2007
Time
15 minutes, plus 1 hour cooling
Yield
Makes about 2 cups
Ingredients
½ cup heavy cream pinch table salt 1 tablespoon light corn syrup (or dark)10 ounces milk chocolate, chopped½ cup confectioners' sugar 8 tablespoons unsalted butter (1 stick), cold, cut into 8 pieces
Before You Begin
This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven.
Instructions
- Heat cream, salt, and corn syrup in microwave-safe measuring cup on high until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat. Place chocolate in workbowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added. Stop machine; add confectioners´ sugar to workbowl and process to combine, about 30 seconds. With machine running, add butter through feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.
Time
15 minutes, plus 1 hour coolingYield
Makes about 2 cupsIngredients
½ cup heavy cream
pinch table salt
1 tablespoon light corn syrup (or dark)
10 ounces milk chocolate, chopped
½ cup confectioners' sugar
8 tablespoons unsalted butter (1 stick), cold, cut into 8 pieces
Ingredients
½ cup heavy cream
pinch table salt
1 tablespoon light corn syrup (or dark)
10 ounces milk chocolate, chopped
½ cup confectioners' sugar
8 tablespoons unsalted butter (1 stick), cold, cut into 8 pieces
Ingredients
½ cup heavy cream
pinch table salt
1 tablespoon light corn syrup (or dark)
10 ounces milk chocolate, chopped
½ cup confectioners' sugar
8 tablespoons unsalted butter (1 stick), cold, cut into 8 pieces
Why This Recipe Works
Since our simple creamy milk chocolate frosting recipe needs an hour to cool before it is thick enough to spread, we prepare it when our sheet cake comes out of the oven, so it will be ready when the cake is ready.
Before You Begin
This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven.
Instructions
- Heat cream, salt, and corn syrup in microwave-safe measuring cup on high until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat. Place chocolate in workbowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added. Stop machine; add confectioners´ sugar to workbowl and process to combine, about 30 seconds. With machine running, add butter through feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.
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