Rating: 3.77 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 13 Ratings
Martha Stewart Living, May 2007

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews

13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5.0 stars
08/02/2020
I chill and whip twice to get it very fluffy. If piping, use a big tip and go quickly because the hand warmth will rapidly cause the frosting to melt.