When looking through recipes the other day, Nana decided to try this one, because the word “old-fashioned” caught her eye.
It’s not your typical buttercream frosting, but it is sure to become a new favorite for your family. When tasting the rich chocolate cake with this frosting, one of the grandkids said, “It tastes like chocolate whip cream . . . but better! So smooth and creamy.”
- 16 ounces semisweet chocolate chips
- ½ cup butter
- 1/3 cup granulated sugar
- 2 tablespoons corn syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups cold heavy cream
- Using a double boiler, put chocolate chips in a pan or bowl over simmering water and stir occasionally until chocolate chips are melted and smooth. Set aside.
- Heat butter in a saucepan over medium low heat until melted. Increase heat to medium then add sugar, corn syrup, vanilla, and salt. Stir with a heat proof spatula until sugar is dissolved, about 4-5 minutes.
- Add melted chocolate, butter mixture, and cream to mixing bowl that is over an ice bath. Stir continuously with spatula until chocolate begins to thicken, 1-2 minutes.
- Using the paddle attachment of the mixer, beat the frosting on medium high speed until it is light and fluffy, 1-2 minutes.
- If you find after beating that it is still too thin for your liking, chill in the fridge until it sets up a little more.
This is a great frosting for a dark chocolate cake.