Whipped Ganache Frosting
- Yield: Makes about 1 1/2 cups, enough for a 7-inch layer cake
Source: Martha Stewart Living, May 2007
- 8 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.