Empress Frosting
Submitted by lagal75
Rich chocolate frosting made with ground sweet chocolate, butter, and cream that sets to a glossy, spreadable finish perfect for layer cakes and special occasion desserts.
YIELD
2 1/4 cupsPREP
10 minCOOK
5 minREADY
20 minThis old-fashioned cooked frosting has the silky texture of ganache but spreads easier and holds its shape better on cakes.
You cook butter, cream, and ground chocolate just until the first bubble appears, then cool it over ice water while beating until it thickens to the perfect consistency.
The result is deeply chocolatey, not too sweet, and sets up beautifully without getting hard or crumbly.
Pro Tips
- Don’t let the mixture boil or it’ll break and turn grainy (watch for that first bubble, then pull it off)
- Ground chocolate works best, but you can pulse chocolate chips in a food processor until fine
- The ice bath is crucial for getting the right texture - don’t skip it or try to rush cooling at room temp
- Frost the cake while the frosting is still slightly soft, then refrigerate to firm it up completely
Ingredients
Directions
In 2 quart heavy saucepan, heat half and half with butter and sugar, stirring until blended.
Add ground chocolate, mixing with wire whip until smooth.
Heat on medium low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160 degrees F).
Do not boil or overcook frosting. Cool 5 minutes, then add vanilla.
Place pan of frosting in bowl holding a tray of ice cubes and some water.
Beat slowly with a spoon until frosting holds a shape.
Frost cake, refrigerate if necessary to firm frosting.
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