My Favourite Chocolate Frosting Recipe

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My Favourite Chocolate Frosting Recipe

My favourite Chocolate Frosting tastes like the most delicious chocolate mousse youve ever had Its creamy rich with chocolate flavour and 100 smooth but far less sweet than buttercream and its what I use for celebration Birthday Cakes Pastry chefs will appreciate the crmeux-like texture this has Perfect for frosting layering and piping tall swirls

0 KCal

0g Protein

0g Fat

0g Carbs

Ingredients

This Chocolate Frosting is…

Suitable for spreading on cakes, piping tall swirls and sandwiching between cake layers.

Way less sweet and uses way less butter than buttercream – too rich to use in vast volumes.

Less rich than ganache – also too rich to use in vast volumes, like multi-layer cakes.

Has texture and flavour qualities like Swiss Meringue Buttercream but is much easier to make – no candy thermometer required.

Has a creamy, fluffy texture, but not as light as whipped cream – too light to use as a frosting.

Is completely smooth – icing sugar grit in buttercream bothers me.

Will hold its piped shape in the fridge indefinitely.

Stays creamy in the fridge – it does not harden like buttercream. Eat cake on demand!

Doesn’t get a crust on the surface when it dries.

Doesn’t use any special ingredients or equipment.

Can be made and used within a few hours – no overnight refrigeration.

Truly tastes of chocolate. Like, really.

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Preparation

This Chocolate Frosting is… Suitable for spreading on cakes, piping tall swirls and sandwiching between cake layers. Way less sweet and uses way less butter than buttercream – too rich to use in vast volumes. Less rich than ganache – also too rich to use in vast volumes, like multi-layer cakes. Has texture and flavour qualities like Swiss Meringue Buttercream but is much easier to make – no candy thermometer required. Has a creamy, fluffy texture, but not as light as whipped cream – too light to use as a frosting. Is completely smooth – icing sugar grit in buttercream bothers me. Will hold its piped shape in the fridge indefinitely. Stays creamy in the fridge – it does not harden like buttercream. Eat cake on demand! Doesn’t get a crust on the surface when it dries. Doesn’t use any special ingredients or equipment. Can be made and used within a few hours – no overnight refrigeration. Truly tastes of chocolate. Like, really.