" Perfect" Chocolate Frosting

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 6 ounces semisweet chocolate (i use 6 squares baker's semisweet chocolate)
• 1/2 cup heavy cream
• 1 cup butter, cut into tablespoon sizes
• 2 1/2 cups confectioners' sugar, sifted

Recipe

• 1 place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
• 2 in a medium size pot over medium low heat, melt chocolate, cream, and butter.
• 3 stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
• 4 cook for 5-6 minutes.
• 5 do not let boil.
• 6 remove pot from heat.
• 7 whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
• 8 beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
• 9 remove from ice.
• 10 spread onto cooled cake layers.
• 11 the frosting will thicken as it sets up.
• 12 if the frosting gets too hard to spread, put back on low heat and stir constantly until you get the spreading consistency desired.
• 13 ***i have been adding 1 tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.