Dark Chocolate Frosting

Has anyone tried refrigerating this frosting and whipping it up the next day? I've made this frosting several times and it's super amazing, I use it for a salted caramel chocolate cake. However this last time I made it, I refrigerated it overnight and when I brought it to room temperature the next day and whipped it up, it not only got much lighter in color (more like a milk chocolate color), it also had specks of chocolate in it!! I whipped and whipped, but it didn't help :(

Has anyone tried refrigerating this frosting and whipping it up the next day? I've made this frosting several times and it's super amazing, I use it for a salted caramel chocolate cake. However this last time I made it, I refrigerated it overnight and when I brought it to room temperature the next day and whipped it up, it not only got much lighter in color (more like a milk chocolate color), it also had specks of chocolate in it!! I whipped and whipped, but it didn't help :(

I made this frosting following the recipe in her book - as pointed it out by others, the book calls for 3/4 cup of confectioners sugar. I halved it and used Scharffen Berger bittersweet chocolate, we added a couple of extra tablespoons of confectioners sugar to get the consistency we wanted - it was incredible! smooth, satiny, oh so tasty on a 3 layer chocolate cake. We have Martha's Cupcakes book - highly recommend getting it for the frosting section alone.

The same recipe appears in the book Martha Stewart's Cupcakes but calls for 3/4 cup confectioner's sugar (not 1/4 cup). The other ingredients are the same.

This was a fantastic recipe! I did not find it too thin at all, it was the perfect frosting consistency for me. I made sure to thoroughly cool the chocolate and cocoa mixture...

I made this frosting for a cake and it was WAY to thin, after adding a lot more sugar I got a nice consistency that I wanted and it was fabulous.

H

Today I baked Martha's fabulous Mint-filled Brownie Cupcakes... for the third time. Previously, I have dipped the tops of these yummy cupcakes into melted chocolate with a little shortening for shine. Today I decided to try the Dark Chocolate Frosting on pg 302. Because of other reviews, I added 1/4c conf. sugar to this recipe. The cupcakes are amazing and will be added to the cupcakes I am baking for a Canada Day Party ... thank you, Martha. Your recipes are amazing.

This is absolutely delicous! It isn't a stiff enough icing to pipe but perfect to spread on a layered cake. YUM!!!! For those who like thiers a little sweeter I added just a touch more icing sugar and the consistency was still perfect.

This was awful. It comes out like water. 2.5 lbs of chocolate is way too much. I couldn't get it to pipe at all and had to trash it and start over because no matter how much sugar or cocoa you add to balance it out, it stays watery and thin. Yes, it's sheeny, because it's essentially melted chocolate with butter added in.

This frosting is perfect, w/ a perfect texture. It has a deep dark chocolate flavor but isn't too sweet. It's wonderful on all rich butter cakes. The trick to making it is to following the method exactly - the melted chocolate and cocoa mixture must be cooled before adding them to the butter mixture. And the butter must be at cool-is room temperature softness, no more (otherwise the frosting will be too soft). Beating sufficiently helps too. Excellent frosting!

I made this frosting from the Martha Stewart Cupcake book to go with the Salted Carmel Chocolate mini cupcake recipe. The recipe indicated that this was the frosting to use. Although the frosting is very tasty, I found that it had only two states runny or rock hard. It must be because of all the butter and chocolate that have such a low melting point. Instead of a nice dollop of frosting, I ended up dipping them like a glaze. The color is beautiful and they dried very shiny and pretty.