Recipe by nurseluther
"I've never liked the heavy texture of buttercream icing, so I came up with this as a smooth and rich alternative. It always gets rave reviews!"
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semisweet chocolate chips
white chocolate chips
heavy whipping cream
*Note from the author*: I submitted this recipe a while ago. I've re-made it now that it was published here. It really is quite delicious! But- I need to suggest a few changes. First, it will take longer than 30 mins to get cold enough to whip. Mine took about an hour and a half (though this will depend on how cold your fridge is). Second, after frosting your cake, chill until serving. Like buttercream, it will tend to melt a little bit.
I guess I'm not in the majority. I found this to be a lot of work to get it to be thick enough. I think it wouldn't need so much work if you were putting this on a flat top cake that was still in the pan. But for a cake you wanted to frost the side of or for cupcakes, I found the consistency too liquid. And the original writer wrote to leave it in the fridge longer than the original recipe states to help that, but even acknowledges that, after time passes, this effect will not last for something that is going to be in room temp for a while. Although some may not mind that happening, I just need a frosting that can last a while in room temp. When trying to use the tips in the reviews for thickening (other than keeping it cold), it changed the taste quite a bit. Definitely not on the 4.5 bandwagon that this is supporting.
Excellent!. Unlike some greasy frostings, this is light and fluffy - and not too sweet! It has a very nice rich flavor. I'd give it 6 stars if I could!
wow! this frosting is incredibly good! This essentially ends tasting much like chocolate mousse. It's very rich, creamy and chocolaty but also light and smooth. Very nice alternative to the dense, heavier buttercream frostings. It's easy to prepare, but I found it helped to chill it a while longer to let it firm up more. You'll be happy to put any leftover into a serving dish to eat as a dessert by itself!
This is seriously the most delicious frosting I've ever tasted. You can eat it out of the bowl with a spoon and forget the cake all together. It takes much longer than 30 minutes to firm up enough to whip though. I waited 2 hours and I still had to be really quick piping it on to the cupcakes.
Just as the other reviewers stated, this is crazy delicious. I didn't have white chocolate chips so i just doubled up on regular chocolate. i made the frosting first then let it chill in the fridge while i baked the cake so by the time it was cooled and ready for frosting it was at the perfect consistency. I, too, thoroughly enjoy eating this on its own, sans cake.
This frosting is so incredible. It comes out so creamy and smooth in the end. My cousin and I made this for a black magic cake that is also on this site. We put a bit more semi chocolate than white chocolate and put 4 tablespoons of Tim Hortons cappuccino mix with the hot cream. My cousin loved it so much, he was tempted to eat the whole batch without the cake! My only complaint was that it melts very fast when frosting, but solidifies pretty quick after it's whipped the second time and put in the fridge overnight. Still, it went well with everyone, so I highly recommend it.
This is gr8! It turned out perfectly for my cupcakes!
* Percent Daily Values are based on a 2,000 calorie diet.
Smooth Double Chocolate Frosting
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 128
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