Chocolate Frosting

• Rest_dough frosting for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 1.25 cups heavy cream
• 0.6 cups dutch cocoa powder
• 1.75 cups dark chocolate chips
• 1 cup unsalted butter
• 4.5 cups icing sugar
• 8 oz cream cheese
• 1 pinch salt

1. 1Pour cream into a saucepan and heat until simmering.
2. 2Add Dutch cocoa powder to the hot cream and whisk vigorously until a smooth, dark brown, slightly thickened mixture forms. Let sit for 5 minutes.
3. 3Place dark chocolate chips in a glass bowl and microwave in two stages (30 seconds, then 20 seconds, with stirring in between) until completely melted and glossy.
4. 4Pour the bloomed cocoa mixture into the melted dark chocolate and whisk together until combined and smooth. Let this chocolate base sit for 15 minutes to cool and further thicken.
5. 5Beat softened butter in a large bowl with an electric hand mixer until light and creamy.
6. 6Sift icing sugar over the butter, then add a block of softened cream cheese. Beat these ingredients together until a pale, smooth, and creamy mixture is achieved.
7. 7Add the cooled, thickened chocolate base to the cream cheese mixture.
8. 8Beat the combined ingredients with the electric mixer until a uniform, light brown, fluffy frosting forms.
9. 9Place the bowl of frosting in the refrigerator for 2 hours to firm up.
10. 10After chilling, take the frosting out and beat it again with the electric mixer to lighten its texture further.
11. 11Add additional cream and a pinch of salt, then beat once more until it reaches a perfectly light, fluffy, and pipeable consistency.

These instructions are our analysis of the original video. Watch on YouTube →