This fabulous butter cream icing recipe is attributed
to Cook's Illustrated. The best part, besides the fact that it's easy to make,
is that you can make it milk chocolate, dark chocolate, or use a combination of
both. I like to use either Ghiardelli chocolate or E. Guittard chocolate and mix
half bittersweet and half semi sweet.
This original recipe makes a whole
lotta icing, more than enough to cover three 9" layers. I have included ingredient
measurements to cover two 9" layers below.
1 cup cream
2 tablespoons corn syrup Pinch salt 1 teaspoon vanilla (optional)
20 ounces milk or bittersweet chocolate or a combo 1 cup powdered sugar
2 sticks butter, cut into one tablespoon pieces
the cream, corn syrup and salt on the stove until simmering. Meanwhile, chop the
chocolate in a food processor. With the processor running add simmering cream
slowly and process for one minute, until the chocolate is melted. Add powdered
sugar and vanilla and process again. Then, with the processor running, add butter
one piece at a time, waiting until each piece is incorporated before adding another.
Cool until thick and spreadable. For a lighter, more buttercream frosting beat
with an electric mixer before spreading.
Tips: The most important thing to remember is that this chocolate icing will
only be as good as the chocolate you use. Use a good chocolate, such as E. Guittard
In your searches you may see others say they made this
icing using a stand mixer and had no trouble. Not me. The first time I made this
recipe I used the stand mixer. The stand mixer cooled the chocolate way too fast
and the butter didn't want to incorporate. It was MUCH EASIER the second time
around using the food process. Use a stand mixer for this recipe at your own risk.
Icing for two 9" layers use the following measurements:
cup cream 4 teaspoons corn syrup "smidge" salt 2/3 teaspoon
vanilla (optional) 13.4 ounces milk or bittersweet chocolate or a combo
2/3 cup powdered sugar 11 tablespoons butter, cut into one tablespoon pieces
Also, if you
put this icing in the refrigerator it will get very hard. It's best served at