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Whipped Ganache Frosting

  • yield: Makes about 1 1/2 cups, enough for a 7-inch layer cake

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Ingredients

  • 8 ounces semisweet chocolate, finely chopped
  • 1/2 cup heavy cream

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, May 2007

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