Chocolate Cream Frosting
By America's Test KitchenPublished on March 21, 2011
Time
15 minutes, plus 1 to 1½ hours chilling
Yield
Makes about 3 cups
Ingredients
1 ½ cups heavy cream 16 ounces (454 grams) semisweet chocolate chopped fine⅓ cup corn syrup 1 teaspoon vanilla extract
Instructions
- Place chocolate in heatproof bowl. Bring heavy cream to boil in small saucepan over medium-high heat; pour over chocolate. Add corn syrup and let stand 3 minutes. Whisk gently until smooth; stir in vanilla. Refrigerate 1 to 1 1/2 hours, stirring every 15 minutes, until mixture reaches spreadable consistency.
Time
15 minutes, plus 1 to 1½ hours chillingYield
Makes about 3 cupsIngredients
1 ½ cups heavy cream
16 ounces (454 grams) semisweet chocolate chopped fine
⅓ cup corn syrup
1 teaspoon vanilla extract
Ingredients
1 ½ cups heavy cream
16 ounces (454 grams) semisweet chocolate chopped fine
⅓ cup corn syrup
1 teaspoon vanilla extract
Ingredients
1 ½ cups heavy cream
16 ounces (454 grams) semisweet chocolate chopped fine
⅓ cup corn syrup
1 teaspoon vanilla extract
Why This Recipe Works
Our easy chocolate frosting recipe is made with just cream, chocolate, corn syrup, and vanilla.
Instructions
- Place chocolate in heatproof bowl. Bring heavy cream to boil in small saucepan over medium-high heat; pour over chocolate. Add corn syrup and let stand 3 minutes. Whisk gently until smooth; stir in vanilla. Refrigerate 1 to 1 1/2 hours, stirring every 15 minutes, until mixture reaches spreadable consistency.
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