4 – 6 ounces semisweet chocolate (Bakers or similar is fine)
2 tablespoons light corn syrup
16 ounces (1 pound) confectioner’s sugar (powdered sugar)
Liquid for thinning (see Step 5. below)
Step 1. Using the paddle blade, cream butter until it’s very light in color.
Step 2: Melt chocolate carefully over double boiler or in microwave, being careful to not let it get too hot.
Step 3: Mix corn syrup into cooled (melted) chocolate and add mixture to creamed butter.
Step 4: Mix well and add powdered sugar straight from the bag or box. No need to sift. Continue mixing.
Step 5: Add milk, half and half, or heavy whipping cream until you reach desired consistency. I typically add 1 tablespoon of skim milk at a time until I have “nearly” the consistency I want and then I add a dash or 2 (or 3 or 4) of heavy whipping cream.
This frosting is so lush and delicious. It crusts beautifully and you can use the Viva method to smooth it. I love the silky smoothness of chocolate Swiss meringue for a filling, but to me, this icing can’t be beat for frosting the outside a cake. It does NOT need to be refrigerated once it’s on the cake, but I refrigerate the leftover icing for a few days. If I don’t use it within a couple days, I freeze it. It freezes well. Just let it come to room temperature and give it a quick whip with your mixer.
Here is a cake I smoothed with this icing and a Viva towel:
And here are a couple other super easy techniques, the swirly rose from i.am.baker (find the tutorial HERE):
And the stacked ruffle technique from Sweet and Saucy (find the video tutorial HERE):
I’d love to hear from you if you try this and would like to leave a comment!
Oven’s on, I’ll be back soon!