Kate's Cuisine

Jan 10 2014

Flop: Mrs. Millman’s Chocolate Frosting

Mrs Millmans Chocolate Frosting

This recipe didn’t come out at all like frosting (the picture is actually the finished product), but not all is lost. I learned a valuable lesson while making it: if something sounds like it’s just not going to work, and in fact, you know in your gut that it won’t, don’t make it! Looking at this recipe I had no idea how just a bunch of chocolate whipping cream with a touch of syrup was going to thicken up. I still don’t, because it didn’t. And that chocolate cream sat in my fridge for a week, and it still didn’t thicken up, so chances are it never will. This I made to go with Martha’s Moist Devil’s Food Cake (in fact, it’s the recipe Martha suggests to use on her own site,) I made for my daughter’s birthday. After whipping up a different chocolate frosting, cake was done, and lesson was learned.

2 1/2 cups semisweet chocolate chips $2.20
4 cups whipping cream $6.12
1 teaspoon light corn syrup $0.03

Total Cost: $8.35

1.) Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

2.) Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

3.) Serve, and enjoy, if you can.

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