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Chocolate Frosting

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Decadent indeed, this frosting is a chocolate lover's dream come true. Creme fraiche offsets some of the richness. Use it to frost vanilla cake (or chocolate if you're a chocoholic).

  • Prep:
  • Total Time:
  • Yield: Makes 7 1/2 cups (enough to frost one 8-inch layer cake)

Photography: Pål Allan

Source: Martha Stewart Living, September 2010

Ingredients

  • 12 ounces cream cheese, softened
  • 1 1/2 sticks unsalted butter, softened
  • 4 1/2 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • Salt
  • 1 pound 2 ounces bittersweet chocolate, melted and slightly cooled
  • 1 1/2 cups creme fraiche or sour cream

Directions

  1. Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in creme fraiche until well combined. If frosting doesn't seem firm enough, refrigerate for 10 minutes. Beat before using.

Reviews Add a comment

  • aislinnbaby
    30 JAN, 2011
    This is the best chocolate frosting! It's so creamy and tasty. When you stick the leftovers in the fridge for a bit, it tastes just like fudge. I use it on cupcakes. This recipe makes WAY too much for 24 cupcakes, though. I'd halve it.
    Reply