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    You are in: Home / Recipes / Chocolate Frosting Recipe
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    Chocolate Frosting

    Chocolate Frosting. Photo by aimbrulee

    1/7 Photos of Chocolate Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Courtly's Note:

    I adopted this recipe from the recipezaar account. The previous owner said "This is the best chocolate frosting I have ever made. It is at its absolute best if not refrigerated after icing the cake. If you try this you will be making it often."

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    Serves: 12



    Units: US | Metric


    1. 1
      Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter.
    2. 2
      Put over pan of simmering water.
    3. 3
      Whisk together as soon as chocolate and butter soften.
    4. 4
      Keep whisking until just melted and combined.
    5. 5
      Remove from heat and stir in espresso and vanilla.
    6. 6
      Cool to room temperature.
    7. 7
      Whisk together powdered sugar, cocoa and salt in a bowl.
    8. 8
      Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor.
    9. 9
      Process scraping down sides.
    10. 10
      Add rest of powdered sugar mixture, start processor and slowly pour in cream.
    11. 11
      Process for about 10 seconds.
    12. 12
      Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
    13. 13
      Can be frozen.
    14. 14
      Bring to room temperature before using.
    15. 15
      Yield: Plenty for a 9" layer cake.

    Browse Our Top Cake Fillings and Frostings Recipes

    Ratings & Reviews:

    • on September 22, 2003


      Absolutely incredible!!! Mean Chef suggested this recipe when I was looking for something to fill little pre-made chocolate cups for a dessert tray. I made this according to the directions, with the exception of the espresso power for which I had to substitute instant coffee. The texture is beautiful. It spreads very well and, for my use, held its shape well when piped into cups with a pastry bag. The chocolate remained super-shiney as well. I sprinkled a few gold flakes on top and they were beautiful. This is the only chocolate frosting/filling I will ever make. Thanks!

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    • on August 18, 2003


      The most important step in this recipe is #13: Can be frozen. This makes a huge amount of frosting, more than was necessary for my daughter's birthday cake. I didn't have an espresso powder so I used some Taster's Choice instant coffee, vanilla-flavored. I froze the amount that was left-over (almost one-third). It defrosted beautifully this past weekend and I used it to frost a smaller cake. Thanks for my new keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2003


      This is the best chocolate frosting I've ever used. At first I thought, nah, I don't want to use all those ingredients, and then thought about taking this short cut or that short cut. However, I was a good little bunny and did what I was told. Oh, wow. Beautiful texture and it freezes and thaws excellently. Brilliant one, MC.

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    Read All Reviews (75)


    Nutritional Facts for Chocolate Frosting

    Serving Size: 1 (84 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 326.8
    Calories from Fat 266
    Total Fat 29.5 g
    Saturated Fat 18.6 g
    Cholesterol 85.5 mg
    Sodium 108.1 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 0.4 g
    Sugars 14.8 g
    Protein 0.9 g

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