This frosting is especially suited for spreading on a sheet cake because it is so soft and creamy. The qualities that make it just right for a single layer preclude its use for piping, when a stiffer consistency is required.
Yield: Makes about 4 cups (enough for 1 cake)
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 4 ounces unsweetened chocolate, melted and cooled to room temperature
- Large pinch of salt
- 2 1/2 teaspoons vanilla extract
- 2/3 cup low-fat milk, heated to warm
- 5 1/2 cups confectioners' sugar, sifted
In the bowl of a stand mixer on medium speed, beat the butter for 1 minute, until creamy. Add the melted chocolate, salt, vanilla extract, half of the milk and 1 1/2 cups of the confectioners' sugar. Add the remaining the milk and beat for 1 minute. Add half of the remaining confectioners' sugar and beat for 1 minute or until smooth. Reduce the speed to low and add the remaining confectioners' sugar, then increase speed to medium-high and beat for about 3 minutes, until the mixture is very creamy and somewhat lightened in texture. Scrape down the sides of the bowl as needed.
Adjust the texture of the frosting to soft spreading consistency, as needed, by adding teaspoons of milk or tablespoons of confectioners' sugar. Cover until ready to use.
From Lisa Yockelson's "ChocolateChocolate" (Wiley, 2005).
Tested by Bonnie S. Benwick.
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