Chocolate Frosting

  • SERVINGS: Makes about 3 1/2 cups

The inspiration for this frosting technique comes from dessert maven Maida Heatter's Book of Great Chocolate Desserts (Alfred A. Knopf).

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  1. 1 1/3 cups heavy cream
  2. 1 1/2 cups sugar
  3. 6 ounces unsweetened chocolate
  4. 1 stick (4 ounces) plus 2 tablespoons unsalted butter
  5. 1 1/2 teaspoons vanilla extract
  6. Pinch of salt
  1. In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.
  2. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.