Chocolate Frosting
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Martha Stewart Living, April 2010
- Yield Makes 4 cups
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Ingredients
- 2 1/4 cups confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 6 ounces cream cheese, room temperature
- 1 1/2 sticks unsalted butter, softened
- 9 ounces bittersweet chocolate, melted and cooled slightly
- 3/4 cup creme fraiche, or sour cream
Directions
- Sift together sugar, cocoa, and salt.
- Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.
Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
I used sour cream and it was over all a really good frosting but there is a slight tanginess to it. I put toasted almond slices all around the sides of the frosting imitating a rein de saba cake. I think it tastes even better out of the fridge, its like a ice cream cake! I am eating it right now for breakfast :P