Yield – Frosting for 36 cupcakes or a 2 layered 9-in cake.
Variations – Add malted milk powder to the cream when heating for a malted chocolate fudge frosting.
Flavor Tips—Use chocolate with 50% cocoa solids for a mellower, slightly sweeter frosting. I use 60% for a richer, less sweet frosting.
Storage– Store in an airtight container for up to two weeks or in the freezer for up to two months. The frosting is best piped or layered onto a cake the day of.
