Chocolate Soft Serve Frosting
This frosting goes against all instincts. We’re melting all the ingredients together, then whipping it into a fluffy dream. This frosting doesn’t crust and stays glossy and smooth like a meringue buttercream.
Once a friend requested an emergency chocolate cake. I obliged, of course. Only until after the cake was baked did I realize that I had no icing sugar to make a quick american buttercream or cream cheese frosting. Out of desperation, I melted white sugar into cream cheese, knowing there might be enough moisture to dissolve it, and then whipped in butter and chocolate. The result was incredibly milky and light, and my partner remarked that it “tastes like chocolate soft serve”.
Chocolate Soft Serve Frosting
Yield: Frosting for a single layer, 9" or 8" round cake
Ingredients
- 1/3 cup white sugar
- 1/2 cup (½ brick) cream cheese
- 1/2 cup unsalted butter, cubed
- 100g milk or semi-sweet chocolate, chopped (or ½ cup chocolate chips)
Instructions
- In a double boiler set up using a medium sized bowl, melt cream cheese and sugar until liquid, stirring often. Test the mixture with your fingers to ensure the sugar is dissolved and that there is no graininess. Add butter and chocolate, and whisk until fully combined. It will have a shiny, fudge-like texture.
- Remove from heat and let the mixture come to room temperature, about 1-2 hours. If you’re in a rush, you can place the bowl in the fridge and whisk every 5 minutes until the mixture cools and reaches room temperature. Set a timer!
- Whip with a hand mixer on high until light, fluffy, and much lighter in colour, about 2-3 minutes. Scrape down sides during the whipping process with a spatula to ensure it’s homogenous.