Chocolate cream frosting from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 272) by Lisa Yockelson

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Notes about this recipe

  • ashallen on September 19, 2019

    A delicious frosting that tastes like milk chocolate spread on a cake. Smooth, creamy texture. Holds its shape well. Don't let the melted chocolate cool too much - it needs to be a bit warm to mix well with the sugar and cream. Also, butter should be thoroughly softened - I've gotten butter lumps in the frosting when it's been too firm. I've cut the powdered sugar back to 4 cups with apparently no ill effects - the chocolate flavor seemed clearer to me with a bit less sugar. I've also made this frosting with extra chocolate which, in addition to making it more chocolatey (yum! I love chocolate!!), also made it denser and firmer (uh oh) to the point where it was better matched with firmer vs. delicate cakes - delicate cake crumbled away from the frosting, leaving an intact frosting slab behind!

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