Chocolate Frosting

  • Total Time:
  • Servings: makes about 1 cup (enough to frost 12 cupcakes)

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  • 4 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • Pinch of salt

How to make this recipe

  1. Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.

Make Ahead

The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.

Contributed By Photo © Kana Okada Published May 2008

457615 recipes/chocolate-frosting 2013-12-06T23:18:31+00:00 Grace Parisi test-kitchen|american|cakes-and-cupcakes|desserts|12|basic-easy|fast|make-ahead may-2008,Grace Parisi,cupcake frosting,chocolate dessert,icing recipes,chocolate-frosting 457615

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