Dark Chocolate Frosting (Martha Stewart)

Dark Chocolate Frosting (martha Stewart)

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malinda sargent



This recipe, which accompanies Candied-Hazelnut Cupcakes, is from "Martha Stewart's Cupcakes."


★★★★★ 2 votes

5 cups


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    1/2 cup plus 1 tablespoon unsweetened dutch-process cocoa powder read more at marthastewart.com: dark chocolate frosting - martha stewart recipes
  • ·
    1/2 cup plus 1 tablespoon boiling water
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    2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature read more at marthastewart.com: dark chocolate frosting - martha stewart recipes
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    1/4 cup confectioners' sugar, sifted
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    1/4 teaspoon salt
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    1 1/2 pounds best-quality semisweet chocolate, melted and cooled read more at marthastewart.com: dark chocolate frosting - martha stewart recipes

How to Make Dark Chocolate Frosting (Martha Stewart)


  1. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

    Read more at Marthastewart.com: Dark Chocolate Frosting - Martha Stewart Recipes

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About Dark Chocolate Frosting (Martha Stewart)

Course/Dish: Cakes Chocolate

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