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DEL.ICIO.USChocolate Frosting
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This frosting is really meant to be a glaze, but it spreads well when slightly cooled. The recipe is as simple as it is delicious. -- Deborah Geering, for the Journal-Constitution
Hands on time: 5 minutes Total time: 10 minutes Serves: Makes 12 cupcakes
Ingredients:
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6 ounces bittersweet or semisweet chocolate, chopped (or 1 cup chocolate chips)
2 tablespoons confectioners’ sugar
1/4 cup (1/2 stick) cold unsalted butter, cut into 8 pieces
Instructions:
Melt chocolate in a heatproof bowl over a saucepan of simmering water. (Or, heat the chocolate in a microwave-safe bowl for 45 seconds on 50 percent power. Stir, then heat 30 seconds on 50 percent power. Continue until chocolate is melted.) Let stand 5 minutes. Using a small whisk, stir in the confectioners’ sugar, followed by the pieces of butter. If the frosting is too thin to spread, stir it for a few seconds over ice water. If the frosting is too thick or the butter does not completely melt, heat it for a few seconds in the microwave.
— Adapted from “Baking: From My Home to Yours”
by Dorie Greenspan (Houghton Mifflin, $40)
— Adapted from “Baking: From My Home to Yours”
by Dorie Greenspan (Houghton Mifflin, $40)
Nutrition:
Per serving: 106 calories (percent of calories from fat, 62), 1 gram protein, 10 grams carbohydrates, no fiber, 8 grams fat (5 grams saturated), 10 milligrams cholesterol, 2 milligrams sodium.
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