Australian🍰 Sweets & drinks

My Favourite Chocolate Frosting

Name: My Favourite Chocolate Frosting
Cuisine: Australian
Ingredients: 200 g dark chocolate chips or chopped block; ¾ cups thickened cream or heavy cream; 1/3 cups dutch processed cocoa powder; ¼ tsp cooking salt or kosher salt; 100 g unsalted butter, softened; 250 g soft icing sugar or powdered sugar, sifted; 250 g Philadelphia cream cheese block, at room temperature; ½ cup thickened cream or heavy cream, fridge cold

This chocolate frosting tastes like the most delicious chocolate mousse you've ever had. It's beautifully creamy and completely smooth, with a rich chocolate flavour and far less sweet than buttercream. It's essentially a cross between buttercream and chocolate ganache, lightened with cream cheese rather than more butter. The frosting is structurally sound and won't melt or weep, so it can be piped into tall swirls on cupcakes or spread thickly between cake layers without squishing out when cut.

Adapted from a video by RecipeTin Eats

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Ingredients

dark chocolate chips or chopped blocksemi-sweet or bittersweet (70%), not milk chocolate or white chocolate200 g
thickened cream or heavy cream35–40% fat or other whipping cream¾ cups
dutch processed cocoa powderor regular unsweetened cocoa powder (will be slightly paler)1/3 cups
cooking salt or kosher salthalve if using table salt; +50% if using flakes¼ tsp
unsalted butter, softened100 g
soft icing sugar or powdered sugar, sifted250 g
Philadelphia cream cheese block, at room temperature

Steps

1
Heat the cream until hot, then whisk in the cocoa powder until completely smooth and lump-free. Let it sit for 5 minutes.
2
Melt the chocolate until smooth, then whisk in the bloomed cocoa paste until completely lump-free. Cool for 15 minutes. In a separate bowl, beat the softened butter until light and fluffy, then beat in the sifted icing sugar (the mixture will look grainy). Beat in the cream cheese just until smooth, then beat in the chocolate mixture until well combined. Refrigerate for 2 hours to stabilise the frosting.
3
Add the cold cream and whip on high speed for 30 seconds to 1 minute until the frosting becomes creamy and softly spreadable with stiff peaks (upright like a Santa hat, not floppy like an elf hat). Use immediately for piping or spreading. If it's too stiff, beat a bit more to loosen it; if it's too soft, refrigerate for 5 minutes to firm up.

My Favourite Chocolate Frosting

Ingredients

Steps

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