Tangy Chocolate Frosting

Name: Tangy Chocolate Frosting
Yield: Makes 10 cups
Ingredients: 4 1/2 cups confectioners sugar; 1/2 cup good-quality unsweetened cocoa powder; 1/4 teaspoon salt; 12 ounces cream cheese (1 1/2 packages), room temperature; 1 1/2 sticks (12 tablespoons) unsalted butter, softened; 18 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled; 1 1/2 cups creme fraiche (12 ounces)

Rating: Unrated

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Use this to frost our Six-Layer Chocolate Cake.

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Ingredients

4 1/2 cups confectioners sugar
1/2 cup good-quality unsweetened cocoa powder
1/4 teaspoon salt
12 ounces cream cheese (1 1/2 packages), room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, softened
18 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled
1 1/2 cups creme fraiche (12 ounces)

Directions

Step 1

Sift sugar, cocoa, and salt together into a bowl; set aside. Put cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth.

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Step 2

Reduce speed to low; gradually mix in sugar mixture. Pour in melted chocolate in a slow, steady stream. Gradually mix in creme fraiche.

Cook's Notes

Frosting can be refrigerated, in an airtight container, up to 3 days. Just before using, bring to room temperature; beat until smooth.

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Tangy Chocolate Frosting

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Tangy Chocolate Frosting

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Tangy Chocolate Frosting