Chocolate FrostingCuisinart Original Recipe
Perfect topping for a yellow cupcake!"
10 ounces semisweet chocolate, chopped or chips
2 tablespoons unsalted butter, at room temperature
1 cup heavy cream
Place chocolate and butter in the Cuisinart™ mixing bowl. Reserve.
Scald heavy cream in a small saucepan (heat until just bubbling around edges – may be done in microwave). Once cream starts to scald, pour it over the chocolate and butter. Stir with a wooden spoon to cool mixture slightly. Allow to rest for about 5 minutes.
Insert the chef’s whisk. Turn to speed 1 and gradually increase to speed 12. Whip for about 2 minutes until the frosting thickens and increases slightly in volume.
Note: If doubling recipe, bring the speed up only to 7 or 8, as the chocolate will spatter on the maximum setting.