Perfect topping for a yellow cupcake!
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Perfect topping for a yellow cupcake!
10 ounces semisweet chocolate, chopped or chips
2 tablespoons unsalted butter, at room temperature
1 cup heavy cream
Nutritional analysis per serving (2 tablespoons): Calories 158 (39% from fat) • carb. 24g • pro. 1g • fat 7g sat. fat 5g • chol. 12mg • sod. 30mg • calc. 21mg • fiber 1g
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.