Some people eat cake for the cake; Others eat cake for the frosting on top. I’m in the latter camp, for sure! This is one of the most successful (and delicious) frosting recipes I’ve tried so far. I found it to be just the right consistency (thick, but spread-able) and it is really easy to make. This frosting has just the right amount of sweetness.
(Here is this frosting recipe shown on our Owl Cake, which you can read more about by clicking here.)
- 3/4 cup Ghirardelli 60% cacao chocolate chips
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/3 heavy cream
- 3 cups powdered sugar
In a microwavable bowl, microwave the chocolate chips in 30 second intervals, stirring in between, until melted. Set aside to cool for 10 minutes.
In a large bowl (or your stand mixer), beat the butter until creamy (20 seconds).
Beat in the vanilla and heavy cream.
Beat in the powdered sugar (1 cup at a time) until incorporated.
Pour in the melted chocolate and beat until mixed.
Adapted from Chocolate and Carrots.