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Chocolate Frosting
When a friend called me to ask for a recipe for
chocolate frosting, I directed her right to this one
from the Recipe Please cookbook. It's from Karen's in
the Country restaurant in Louisville and we were able to
nab the recipe before Karen retired and the restaurant
was closed. If you're busy making cupcakes in keeping
with the cupcake mania that's still sweeping the
country, use a cake mix and top with this frosting. No
one will ever know that you didn't make everything from
scratch.
Chocolate Fudge Frosting
1 cup heavy whipping cream
3/4 cup granulated sugar
2 tablespoons light corn syrup
2 ounces high-quality semisweet chocolate
3/4 cup high-quality cocoa powder
4 ounces (1 stick) plus 2 tablespoons unsalted butter,
softened
1 teaspoon vanilla extract
Dash salt
To prepare fudge frosting, use a heavy, medium-size
saucepan over medium-high heat. Bring the heavy cream,
sugar, and corn syrup to a boil, stirring occasionally,
and simmer until sugar is completely dissolved. Place
the chocolate and cocoa powder in a medium glass mixing
bowl. Pour in the hot cream mixture and whisk until
chocolate is melted and cocoa powder is combined. To the
chocolate mixture add the softened butter, vanilla
extract, and salt and allow to sit for about 10 minutes;
then whisk together until thick and creamy (you can
speed up the process by placing the icing bowl in a
larger bowl of ice cubes and water). When completely
cool, you can cover and refrigerate overnight or frost
immediately, as desired.
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