My favorite Chocolate Frosting tastes like probably the most scrumptious chocolate mousse you’ve ever had. It’s creamy, wealthy with chocolate flavour and 100% clean, however far much less candy than buttercream, and it’s what I exploit for celebration Birthday Muffins. Pastry cooks will recognize the crèmeux-like texture this has! Excellent for frosting, layering and piping tall swirls.
This Chocolate Frosting is…
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Appropriate for spreading on desserts, piping tall swirls and sandwiching between cake layers.
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Approach much less candy and makes use of approach much less butter than buttercream – too wealthy to make use of in huge volumes.
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Much less wealthy than ganache – additionally too wealthy to make use of in huge volumes, like multi-layer desserts.
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Has texture and flavour qualities like Swiss Meringue Buttercream however is way simpler to make – no sweet thermometer required.
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Has a creamy, fluffy texture, however not as gentle as whipped cream – too gentle to make use of as a frosting.
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Is totally clean – icing sugar grit in buttercream bothers me.
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Will maintain its piped form within the fridge indefinitely.
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Stays creamy within the fridge – it doesn’t harden like buttercream. Eat cake on demand!
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Doesn’t get a crust on the floor when it dries.
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Doesn’t use any particular substances or gear.
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Could be made and used inside a couple of hours – no in a single day refrigeration.
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Actually tastes of chocolate. Like, actually.
The hunt for my Excellent Chocolate Frosting
I as soon as did the maths to make sufficient buttercream frosting to fill and frost the highest and sides of a 3 layer cake, and nearly had a coronary heart assault – 500g / 1 lb butter, 1kg / 2 lb icing sugar. Even should you reduce 16 skinny slices…. oh my…. *her arteries harden on the thought!*
Truthfully, if I ate that cupcake above and it had been buttercream frosting, it could make me really feel ailing!
So anyway, to chop an extended story quick – I researched and tried so, so many recipes over the previous decade in pursuit of The Excellent Frosting, the final word all-purpose frosting that I might use for layering and piping that’s not too wealthy and candy, and never fiddly to make (sorry Swiss Buttercream!). Over the previous few years I settled on a recipe that was a variant of ganache (love – however, wealthy) and I deemed right now be the day that I launch it into the world.
I hope you turn out to be as obsessive about it as I’ve!
Elements you want for Chocolate Frosting
This frosting is sort of a cross between a whipped ganache (chocolate richness), buttercream (buttery creaminess) and cream cheese frosting (besides I exploit cream cheese for quantity and to thicken the frosting, not for tang). So should you’re aware of these frostings, you’ll recognise all of the substances!
⚠️ To ensure that this frosting to work, you have to use thickened cream / heavy cream, or a cream that may be whipped that has 35 – 40% fats (examine the diet label). That is the minimal fats share required to “set” the frosting so it’s steady sufficient to pipe.
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Darkish chocolate – This recipe is designed for darkish chocolate (US: semi-sweet) which has ~45–55% cocoa. (Australia, simply use the choc chip / melts packs labelled “darkish chocolate”). You’ll want to use chocolate from the baking aisle, not confectionary aisle (solely exception is Lindt blocks).
Use chips or melts/discs for comfort, or chop up a block.
Different chocolate – Bittersweet/70% additionally works, giving a deeper color and barely firmer frosting. Milk and white chocolate are too smooth, the frosting will probably be too free.
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Thickened cream / heavy cream – Thickened cream / heavy cream – Use thickened cream (US: heavy cream) or any cream with 35 – 40% fats (examine the label) like this Dairy Farmers one. That is important for the ganache base to set correctly earlier than whipping right into a fluffy frosting. Customary thickened cream in Australia and heavy cream within the US are each round 35% – right here are those I exploit.
Don’t use cooking cream, dollop cream, mascarpone or low fats cream, the frosting gained’t set or whip correctly.
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Dutch processed cocoa powder – This has a richer chocolate flavour and is darker than common cocoa powder. Whereas it does make the frosting extra chocolatey, I might not make a particular journey simply to get it, you need to use common unsweetened cocoa energy as an alternative. The frosting will probably be a little bit paler however will nonetheless have terrific chocolate flavour.
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Unsalted butter – I solely use 100g / 7 tbsp butter on this frosting, a tiny quantity in comparison with buttercream. It provides a little bit of richness to the frosting so it’s not too fluffy and aerated like whipped cream. Ensure that it’s softened to room temperature so it whips up simply.
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Tender icing sugar (powdered sugar) – That is used so as to add a little bit sweetness to the frosting. We solely use 2 cups (250g) which is considerably lower than the 1kg / 8 cups that might be used if we had been making the identical quantity of buttercream frosting.
🇦🇺 In Australia, use smooth icing sugar, not pure icing sugar (that one’s for issues like royal icing, which units arduous).
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Cream cheese – That is used to create a quantity within the frosting (reasonably than utilizing extra butter) in addition to stability (by thickening and holding its form) and creating a beautiful creamy texture. Not like cream cheese frosting, this frosting doesn’t style tangy in any respect, that’s not the aim of cream cheese right here.
Use block cream cheese, not the spreadable sort that is available in tubs (it’s too smooth). If spreadable is all you will get, simply bear in mind that the frosting will probably be a little bit softer so whereas effective for spreading, it’s not as steady for piping tall swirls. You possibly can thicken the frosting utilizing further icing sugar – simply beat it in on the finish.
Easy methods to make My Favorite Chocolate Frosting
This frosting takes a couple of extra steps than a primary “chuck all of it in a bowl and beat, beat, beat” buttercream. Nevertheless it’s simple – and the tip result’s so superior, it’s price it!
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Bloom cocoa – Warmth the cream till scorching however don’t let it boil (it may cut up). Whisk within the cocoa powder till lump free – it will likely be like a skinny paste. Then go away it for five minutes to let the cocoa bloom.
ℹ️ Blooming means bringing out the chocolate flavour and hydrating the cocoa to clean out any graininess. You’ll by no means get the identical quantity of chocolate flavour simply by beating cocoa powder straight into frosting.
ℹ️ There is no such thing as a must sift the cocoa, lumps will whisk out. And any residual lumps will disappear whenever you beat the frosting. -
Soften chocolate – Place the chocolate chips in a heatproof bowl and soften within the microwave in bursts till clean – 30 seconds on excessive, stir, then 20 second increments.
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Chocolate paste – Whisk the cocoa paste into the melted chocolate till it’s lump free. The combination might get a little bit stiff at first earlier than they mix and loosen.
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Cool for quarter-hour on the counter – it’ll thicken. Don’t fear if a pores and skin varieties on the floor, it’ll beat out within the subsequent step.
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Cream butter – In a separate giant bowl, beat butter with a handheld mixer till smooth and fluffy (about 1 1/2 minutes on excessive). Add icing sugar and beat – it’ll turn out to be sandy due to the small quantity of butter we’re utilizing. Beat it till no giant chunks of butter stay (~ 30 seconds).
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Cream cheese whip – Then add the cream cheese and beat till the sandy bits incorporate into the cream cheese and turns into a clean combination, about ~30 seconds on excessive. Cease beating as soon as the combination is clean, don’t attempt to aerate at this stage (the cream cheese will get free).
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Beat in chocolate – Add all of the cooled chocolate paste and beat till mixed.
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Refrigerate 2 hours – Cowl the bowl with cling wrap and refrigerate for two hours till correctly fridge-cold (stick the beaters within the bowl). You possibly can go away it within the fridge at this level for so long as you need, restricted solely by the expiration date of your cream.
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Fluff frosting – Take away bowl from the fridge and pour within the chilly cream. This further little bit of cream helps aerate the frosting to create quantity. Beat on excessive for 1 1/2 minutes or till you have got stiff peaks (ie upright Santa hats, not floppy elf hat). The frosting must be fantastically creamy like buttercream but additionally fluffy like whipped cream – higher style take a look at to examine!
The color will probably be paler than the ultimate color after the frosting units – it darkens by a couple of shades.
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Frost –Use the frosting instantly. Unfold it on desserts and cookies, sandwich it between layers, and switch to a piping bag to pipe tall swirls on cupcakes.
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Refrigerate half-hour – You possibly can serve it immediately but it surely’s higher to refrigerate for half-hour to let the frosting set. That is particularly the case for tall swirls on cupcakes, or layer desserts. Refrigerating will stabilise the frosting a bit so the swirls are extra steady, and it’s simpler to chop clear slices.
What to make use of this chocolate frosting for
Something you need to unfold or pipe with chocolate frosting! listed here are some concepts:
Yep. This one makes me nervous.
So there you have got it. My Favorite Chocolate Frosting.
I at all times get a bit nervous sending my “innovations” out into the world, particularly ones like this that I’ve made up purely to match what I need in a frosting. A part of me can simply hear pastry cooks clutching their whisks, muttering that I ought to’ve made a correct chocolate crèmeux as an alternative, or that ganache must be left alone as simply chocolate and cream, not “messed with” utilizing cream cheese.
And look, I get it. There are basic strategies for a motive. However I additionally know I don’t at all times need to take care of six leftover egg whites, or one thing that’s as wealthy as ganache when all I would like is a frosting that tastes wonderful, pipes fantastically, and is definitely good to eat in beneficiant quantities.
Nonetheless, each time I share one thing like this, there’s that little voice questioning if I’ve gone too rogue.
So I’d actually love to listen to what you suppose. Should you give it a go, inform me – are you workforce “hold it basic”, or workforce “if it really works and tastes this good, who cares”? 🙂 – Nagi x
Watch how you can make it
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My Favorite Chocolate Frosting
Prep: 30 minutes
Prepare dinner: 2 minutes
Fridge cooling: 2 hours
Frosting
Western
Servings6 cups
Faucet or hover to scale
Stop display from sleeping
Directions
ABBREVIATED RECIPE
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Bloom cocoa with cream for five minutes. Soften chocolate, combine with bloomed cocoa, cool quarter-hour. Beat butter, then icing sugar (goes sandy), then cream cheese till clean. Beat in chocolate. Chill 2 hours. Add cream, whip to stiff peaks. Use instantly to frost or pipe. Chill completed desserts half-hour to set earlier than serving.
FULL RECIPE
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Bloom cocoa – Warmth the cream in a heatproof bowl till scorching however make certain it would not come to a boil. Add cocoa powder and whisk till lump free – it will likely be like a skinny paste. Put aside 5 minutes to bloom (brings out chocolate flavour).
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Soften chocolate – Place the chocolate chips in a heatproof bowl and soften within the microwave in bursts till clean – 30 seconds on excessive, stir, then 20 second increments.
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Chocolate paste – Add the cocoa paste into the melted chocolate. Whisk till mixed and clean, it will likely be like a skinny paste. Cool for quarter-hour on the counter – it’ll thicken. Don’t be concerned if a pores and skin varieties on the floor, it’ll beat out within the subsequent step.
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Cream cheese whip – In a separate giant bowl, beat butter with a handheld mixer till smooth and fluffy (about 1 1/2 minutes on excessive). Add icing sugar and beat till it resembles moist sand (~ 30 seconds). Add cream cheese and beat till clean and creamy (~30 seconds), stopping as soon as no yellow butter bits stay.
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Beat in chocolate – Add all of the chocolate paste and beat till mixed.
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Refrigerate – Cowl the bowl with cling wrap and refrigerate for two hours till correctly fridge-cold (stick the beaters within the bowl). This provides the frosting construction. You possibly can go away it within the fridge at this level for days.
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Fluff frosting – Take away bowl from the fridge. Add cream and salt. Beat on excessive for 1 1/2 minutes or till you have got stiff peaks (ie upright Santa hats, not floppy elf hat). The frosting must be fantastically creamy like buttercream but additionally fluffy like whipped cream – higher style take a look at to examine! It will likely be a little bit pale – it darkens as soon as piped/unfold.
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Frost – Use instantly to frost desserts and pipe onto cupcakes – unfold with knife/offset spatula or switch into piping bag. (Observe 5 on thickness) Refrigerate frosted desserts for a minimum of half-hour to let the frosting set earlier than serving.
Holding and serving notes
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As soon as set, the frosting will maintain its form within the fridge and won’t deflate. It doesn’t harden within the fridge so may be loved fridge chilly, although I personally choose my desserts at room temperature. When out of the fridge, hold it out of the solar – the frosting melts extra simply than buttercream, however is far more steady than whipped cream.
Recipe Notes:
1. Frosting quantities required – Recipe makes sufficient to frost:
- 3 or 4 layer 20 – 23cm / 8 – 9″ cake – prime, sides, layers plus leftover for piping decorations
- 2 x 23 x 33cm / 9 x 13 slab desserts (prime)
- Tall swirl frosting on 15 cupcakes (5-6cm / 2 – 2.4″ excessive, 80g/2.8oz frosting on every)
- Medium swirls for 20 cupcakes (3 – 4cm / 2.2-2.4″, 50 – 60g / 2oz every)
- Unfold on thickly – 30 cupcakes.
Cutting down:
- 2 layer 20 – 23cm / 8 – 9″ cake (prime, sides, layer inside), scale recipe right down to 4 cups (click on on servings and slide down).
- Simply the highest of a single layer 20 – 23cm / 8-9″ – halve the recipe
2. Darkish chocolate – This recipe is designed for darkish (US: semi-sweet) chocolate, ~45–55% cocoa. You’ll want to use chocolate from the baking aisle, not confectionary aisle (solely exception is Lindt blocks). Use chips or melts/discs for comfort, or chop up a block.
Bittersweet/70% additionally works, giving a deeper color and barely firmer frosting. Milk and white chocolate are too smooth, the frosting will probably be too free.
3. Cream must be 35% fats minimal to ensure that frosting to thicken as supposed. The frosting will probably be looser should you use a decrease fats cream – nonetheless spreadable however not pipe-able.
4. Dutch processed cocoa is darker and extra intense than common cocoa. Utilizing common will give a lighter color and barely much less depth, however nonetheless nice, no must exit of your approach for Dutch.
5. Cream cheese – I exploit Philadelphia, which is agency however softer than some manufacturers. Firmer cream cheese (like Coles model 🇦🇺) will provide you with a barely extra steady frosting, nonetheless tremendous creamy, so not a nasty factor in any respect – it’s truly higher should you’re eager to pipe very tall swirls on cupcakes. Tub cream cheese is extra spreadable, so the frosting will probably be softer, effective for spreading and sandwiching, however not supreme for piping.
6. Stability – For taller swirls, refrigerate the whipped frosting for 20 minutes if wanted as it’ll stiffen it barely and make it simpler to pipe tall mounds.
Leftover frosting – Refrigerate within the bowl for as much as a day, then gently rewhip earlier than utilizing. It’s marginally much less steady than freshly made so if you need tall, tall swirls (like pictured on the cupcakes), it’s greatest to make use of the freshly made frosting. You too can spoon into glasses, chill 3 hours+ and function a pudding. Not appropriate for freezing.
Remembering Dozer
One of many extra torturous shoots he attended – an enormous desk of baked items for the Sweets chapter of my cookbook!
This was the ultimate photograph. It’s a cracking shot (due to Rob Palmer, one in every of Australia’s best meals photographers), however slight challenge ……. the FOOD is in focus, not Dozer. Priorities questionable!! 🤣
