Reviews (2)
Add Rating & Review
361 Ratings
5 star values:
58
4 star values:
63
3 star values:
151
2 star values:
75
1 star values:
14
Martha Stewart Member
Rating: Unrated
07/28/2010
Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
Martha Stewart Member
Rating: Unrated
07/21/2010
I used sour cream and it was over all a really good frosting but there is a slight tanginess to it. I put toasted almond slices all around the sides of the frosting imitating a rein de saba cake. I think it tastes even better out of the fridge, its like a ice cream cake! I am eating it right now for breakfast :P
Back to Chocolate Frosting for One-Bowl Chocolate Cake
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Gallery
Chocolate Frosting for One-Bowl Chocolate Cake
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
2 1/4 cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
9 ounces bittersweet chocolate, melted and cooled slightly
3/4 cup creme fraiche, or sour cream
Cook's Notes
Frosting can be refrigerated for up to 5 days; bring to room temperature and beat before using.
Gallery
Chocolate Frosting for One-Bowl Chocolate Cake
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes 4 cups
Gallery
Chocolate Frosting for One-Bowl Chocolate Cake
Credit:
Dana Gallagher
Chocolate Frosting for One-Bowl Chocolate Cake
Credit:
Dana Gallagher
Chocolate Frosting for One-Bowl Chocolate Cake
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 2 1/4 cups confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 6 ounces cream cheese, room temperature
- 1 1/2 sticks unsalted butter, softened
- 9 ounces bittersweet chocolate, melted and cooled slightly
- 3/4 cup creme fraiche, or sour cream
Directions
Sift together sugar, cocoa, and salt.
Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.
Cook's Notes
Frosting can be refrigerated for up to 5 days; bring to room temperature and beat before using.
Cook’s Notes
Frosting can be refrigerated for up to 5 days; bring to room temperature and beat before using.
Reviews (2)
Add Rating & Review
361 Ratings
5 star values:
58
4 star values:
63
3 star values:
151
2 star values:
75
1 star values:
14
Martha Stewart Member
Rating: Unrated
07/28/2010
Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
Martha Stewart Member
Rating: Unrated
07/21/2010
I used sour cream and it was over all a really good frosting but there is a slight tanginess to it. I put toasted almond slices all around the sides of the frosting imitating a rein de saba cake. I think it tastes even better out of the fridge, its like a ice cream cake! I am eating it right now for breakfast :P
Reviews (2)
Add Rating & Review
361 Ratings
5 star values:
58
4 star values:
63
3 star values:
151
2 star values:
75
1 star values:
14
Add Rating & Review
361 Ratings
5 star values:
58
4 star values:
63
3 star values:
151
2 star values:
75
1 star values:
14
361 Ratings
5 star values:
58
4 star values:
63
3 star values:
151
2 star values:
75
1 star values:
14
361 Ratings
5 star values:
58
4 star values:
63
3 star values:
151
2 star values:
75
1 star values:
14
- 5 star values:
- 58
- 4 star values:
- 63
- 3 star values:
- 151
- 2 star values:
- 75
- 1 star values:
- 14
Martha Stewart Member
Rating: Unrated
07/28/2010
Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
Martha Stewart Member
Rating: Unrated
07/21/2010
I used sour cream and it was over all a really good frosting but there is a slight tanginess to it. I put toasted almond slices all around the sides of the frosting imitating a rein de saba cake. I think it tastes even better out of the fridge, its like a ice cream cake! I am eating it right now for breakfast :P
Martha Stewart Member
Rating: Unrated
07/28/2010
Delicious. It is tangy, but so good, and I prefer this to butter cream any day!
Rating: Unrated
Rating: Unrated
07/21/2010
I used sour cream and it was over all a really good frosting but there is a slight tanginess to it. I put toasted almond slices all around the sides of the frosting imitating a rein de saba cake. I think it tastes even better out of the fridge, its like a ice cream cake! I am eating it right now for breakfast :P
All Reviews for Chocolate Frosting for One-Bowl Chocolate Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Frosting for One-Bowl Chocolate Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
