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Dark Chocolate Frosting

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1-1/2 cups semisweet chocolate chips
1-1/2 cups milk chocolate chips
1-1/2 cups heavy cream
1/2 cup sour cream
1 teaspoon corn syrup
2 teaspoons vanilla

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Dark Chocolate Frosting

  • Easy

About This Recipe

Most frostings are made by beating together butter and powdered sugar, then adding flavorings such as vanilla, or melted chocolate, or lemon juice or caramel sauce. This one is different.

The recipe is made in a saucepan, and no powdered sugar is used at all. The sweetness in the recipe comes from semisweet and milk chocolate chips. Lots of dairy makes it smooth and creamy. And a tiny bit of corn syrup makes the frosting shiny and keeps the sugar from crystallizing.

This recipe is fabulous poured over Deep Dark Chocolate Cake. But you can also use it on White Chocolate Cake, or any of your favorite cake recipes.



Combine both kinds of chocolate chips with the heavy cream in a large saucepan. Cook over medium heat, stirring frequently, until the chocolate melts and the mixture chickens slightly. This should take about 3 minutes after the chocolate melts.


Remove the pan from the heat and beat in the sour cream, corn syrup, and vanilla.


Pour over the cake and spread carefully with an offset spatula. Let the cake cool until the frosting sets.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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