Recipe by carrie sheridan
this is from the McCall's cooking school cookbook and is exactly the taste you're looking for when you want chocolate frosting!
Top Review by Nose
This reminded me of the base of my favorite recipe for chocolate mousse, without the eggs. I guess my friends got the same impression, because they kept asking, "Is there pudding in this?" It was chocolately, but I thought the butter flavor dominated (which makes sense if you look at the proportions). I was kind of wanting something a bit darker, but my friends liked this so much I have to give it 5 stars.
- 1 (6 ounce) package semi-sweet chocolate chips
- 1⁄2 cup light cream
- 1 cup butter
- 1 -2 cup unsifted powdered sugar, to taste
Directions See How It's Made
- Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
- Stir constantly until chips and butter are fully melted.
- Add light cream and stir until fully mixed and very warm.
- Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
- Refrigerate until thoroughly chilled.
- Note that - at this point - you could make this into a fudge -.
- Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
- Frost any cake.
- This is very good on Crazy Lazy Cake.