This recipe is from Martha Stewart. It is lovely, decadent and probably a bazillion calories. But who cares? I am not a frosting lover but this one is simply amazing. They had little Mrs. Milman on the show onetime and it was so funny. This lady gave Martha a run for her money. First by saying she always uses cake mixes from a box (as Martha is making hers from scratch). In her day they had to make everything from scratch and she loved it when they came so easy in a box. Then questioned Martha's use of unsalted butter. "Why don't you just use salted butter and not add salt later?" I had always wondered that too. But apparently you can control the salt intake better with unsalted butter and adding salt later. That salt content really helps out with a frosting that has 4 cups of heavy whipping cream! :)
Mrs. Milman's Chocolate Frosting
24 oz. semi-sweet chocolate chips
4 cups of heavy whipping cream
1 tsp. light corn syrup
(Sidenote on the corn syrup - it is Martha's addition - it apparently makes the frosting a little more smooth).
Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
Stir in corn syrup. Transfer to a metal bowl and chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.
I like it with Devil's Food Cake and there is PLENTY of frosting, it makes about 6 cups.
1 comment:
THat just sounds SOOOO wrong and SOOOOOOOO right all at the same time. I may have to try that one. I am all about cake mixes, the secret is the temp and time you cook it! Thanks for the thigh butter recipe!
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