My two favorite chocolate frosting recipes. You can read more about them here.
- 1/2 cup butter
- 1/4 cup shortening
- 1/3 cup unsweetened cocoa powder- Please use Dutch Processed. Don’t get cheap here
- 2 cups confectioners’ sugar
- 2 tablespoons milk or Half and Half
- 2/3 cup Nutella ( I know what you’re thinking…trust me though!)
- 1/2 teaspoon vanilla extract
I’ve used all butter when I didn’t have shortening on hand, but it comes out shinier with shortening. Since I can’t get Crisco here in Germany I used Palmin Soft.
This frosting is very decadent and I can’t take all the credit. The creator of this recipe is Maida Heatter. Haven’t heard of her? WHAT? She is the dessert QUEEN! This recipe was posted in Bon Apetit some 12 years ago, I think!
1 1/4 ( 295 ml) cups whipping cream
1/4 cup( 60 ml) light corn syrup ( haven’t found this in Germany so I use Zuckerrüben sirup in a squeeze bottle)
1/4 cup ( 57 g) unsalted butter
1 pound ( 500g) milk chocolate, chopped ( I’ve used Milka, Lindt, Sarotti)
Combine whipping cream, corn syrup and butter in heavy large saucepan. Whisk over medium heat until mixture begins to simmer. Add chopped milk chocolate. Reduce heat to low and whisk until frosting is smooth, about 1 minute; transfer to large bowl.Those are the official directions, I transfer to a large bowl that was sitting in my freezer and is a bit cool.
Fill another large bowl with ice. Set bottom of bowl with frosting atop ice. Whisk until frosting is cook and begins to thicken. Recipe says 8 minutes, took me longer because I um, well, I skip this part….I don’t have an ice maker in my fridge and I often don’t have ice! I stick my bowl in the freezer for a few minutes instead!
When cool, using an electric mixer beat until the color lightens and just until frosting becomes thick enough to form soft peaks when beaters are lifted. The frosting will continue to thicken.