Chocolate Cake
Mrs. Milman shares her recipe for Chocolate Frosting. Part 2.
Mrs. Milman's Chocolate Frosting
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Martha Stewart Living, May 1997
- Yield Makes 6 cups
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Ingredients
- 24 ounces Nestle semisweet chocolate morsels
- 4 cups whipping cream
- 1 teaspoon light corn syrup
Directions
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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.
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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.
LOVE THIS. I followed Mrs. Milman recipe per the video (no corn syrup). Slowly melted cream and chocolate on low about 40 minutes. 5 minutes more on Med. The frosting was quite thin. I then transferred the frosting in a stainless steel bowl that was chilling outside on my breezeway (winter here). I put the bowl of frosting back out on my breezeway til morning. I woke up to a bowl of thick, luscious, yummy frosting. I whipped it a bit by hand and frosted my giant cake. (box cakes). PERFECT. A+
I used whole wheat flour and this cake was fabulous! Delicious!
This was one of the best gourmet like cakes I've ever tried, and yes the frosting was a mystery but I persevered and claimed patience and voila beautiful frosting and delicious as well. Those of you that had no patience ended up with soup. as one of the other reviewers stated patience is the one thing you must have for this frosting.
Chocolate Cake
Chocolate Cake
I just finished making this frosting. I was very sceptical after reading the reviews if it would turn out.
After putting a pan of choclate soup in the fridge I seriously had my doubts.
But 2 hours later it was a thick & creamy fluffy frosting! Amazing!
Upon doing a taste test it was much to bitter for our taste, Easily fixed by blending in 1 capfull of vanilla extract. Just perfect. Very pricey to make this. Makes to much, next time will cut reciepe in 1/2 so it's more cost effective.
Watched the video of Mrs. Milman making the frosting on the show and followed her directions. I didn't add the corn syrup and stuck the pot in the fridge for about 12 hours. Not only did the frosting taste great but also had a wonderful texture.
I made the mistake of using milk chocolate chips, but I stirred the mixture over low heat for 1.25 hours and also threw in a handful of semisweet chocolate chips after 45 mins. It did eventually thicken up nicely. Just remember to keep going, even if it takes a LONG time!
This frosting was perfect! I made it the night before, followed the recipe exactly (without the corn syrup) and let it sit in the refrigerator overnight. It was PERFECT in the morning and I even had to let it warm up a bit because it was so thick. My family loved it and they have been asking me about it ever since.
Followed the recipe. Don't think corn syrup is the issue. Made it in a metal saucepan, cooled at RT for 30min. Chilled 2hrs but later when it was still a thick soup, read reviews. Refrigerated it overnight. AM, thicker but still too liquid. Whipped w. mixer. It thickened to a mousse consistency. Compared it to N.Malgieri's ganache recipe. The difference: the heavy cream to chocolate morsel ratio & Malgieri's recipe calls for butter. I think certain things were changed in test kitchen. Thus FAIL.
Followed the recipe. Don't think corn syrup is the issue. Made it in a metal saucepan, cooled at RT for 30min. Chilled 2hrs but later when it was still a thick soup, read reviews. Refrigerated it overnight. AM, thicker but still too liquid. Whipped w. mixer. It thickened to a mousse consistency. Compared it to N.Malgieri's ganache recipe. The difference: the heavy cream to chocolate morsel ratio & Malgieri's recipe calls for butter. I think certain things were changed in test kitchen. Thus FAIL.
It helps to know that 24 oz of toll house semisweet morsels equals 4 c. There must be enough chocolate to make a spreadable instead of soupy frosting.
This recipe never turns out for me. I have to doctor it up to make it work. The frosting is always too soupy. I looked at other ganache type recipes on the Martha's site and they do a ratio of 8 ounces of chocolate to cup of cream. Once I had in the extra chocolate then it seems to firm up enough for me to frost a cake.
I have made this many times! I understand that it can be temperamental. May I suggest a few things:This is originally published in one of Martha's books and there the directions were elaborate.Check on it every 20 min. means whisk it every 20 min. Set a timer for 20 min. If you get distracted and go too long in between whisking it will not set. You MUST use a metal bowl that has been refrigerated. ( I spent 10 hours whisking only to realize that it will never set in corning ware or plastic.)
This is a horrible recipe! I made not once, but twice and It still did not turn out. After the second batch sitting overnight it was still the same consistency - not frosting. The cake layers would slide off. Finally I put it in the fridge hoping it would be alright. I was suppose to take it to a Thanksgiving dinner (we have ours early) and had to go to the store and purchase a cake instead because I would have been too embarrassed to take it. Tasted awful too!
continued: Also note that Mrs Millman suggests the cream sit out for an hour before melting with chocolate. She also keeps mixture in pot and puts that in fridge, so no need for a second bowl. Be patient. The texture and cosistency is perfect. I didnt really need to stir this am. It was just right. I will say that after the cooking it was still quite thin, and thats ok. Will set up. Give yourself time and make this ahead. Thanks Mrs Millman. The Family love this!
I too was skeptical about this recipe. Glad I tried it. It is FANTASTIC. I watched the short video. The recipe is simple. I omitted the corn syrup(mrs millman doesnt use it). I stirred on very low for 30 min or so. Raised temp to med-low and stirred for 5-10 more min. The mixture is still very thin. Let stand for 30 at room temp to cool, then put in fridge in pot. Stirred every 30 for a few times, and went to bed. It was starting to thicken. Perfect this am. didnt need to stir even.
I was really nervous making this recipe, I thought it would be a complete fail but it was the complete opposite!
I didn't make it with corn syrup,you don't need to either.
If you leave it in the fridge over night it will get really thick and perfect but I left it in the fridge for 2 1/2 hours and it was a great consistency. It was great and veryy yummy! Definitely a chocolate lover's dream!
Thankfully I watched the video and got some good tips from Mrs. Millman- corn syrup and metal bowl not required.
Be super patient, I cooked mine over low heat for a good 35 minutes then medium low for 3 minutes. It did get thicker. I let it cool on the counter, stirring a couple of times. I then stuck it in the fridge and took it out the next day. Perfect, delicious frosting.
I have made this on 4 other occasions and i can tell you that the first time i made this it was perfect. The 2nd time i vowed i would never make again lol and the last 2 times i fell in love with it again. I dont follow the Martha recipe to T because it just doesnt look like the consistency in the video. You need to spend the time stirring the frosting at a low setting for 45min then med low for the next 10min. I also let it cool at room temp. for 30min and then place in fridge to set Love this
I've just made this recipe for the first time and it came out just fine. For those who said it is too liquidy, the key to this recipe is "be patient". I stirred the mixture constantly under low heat (at first it was watery) after 45 min it become thicker, once it is thick enough to set, then cooled for an hour in the fridge. You'll get the perfect frosting.
We were worried about the frosting setting up, too, like other reviewers. We had the luxury of time to leave it over night in the fridge. It doesn't set up in 2 hours. We made it at 10pm and left it in fridge. At 8am it was set, if not a little bit too thick. I'm putting it on the cake now, at 3pm and it's a bit thick, but really just fine. Can't wait to eat it!
I am also an experienced baker and I have to say, something is missing in this recipe. Does it need more corn syrup? Without the corn syrup, it is simply chocolate ganache. Help us out Martha! How do we produce it so that it is thick like the video?
i agree with MTayl, the frosting did not set up and was too liquidy.
I consider myself an experienced baker, but this recipe did not work for me. The frosting never set up to a spreadable consistency...it was more like a soft pudding than a frosting that could hold up to and support three layers of cakes.
The recipe is perfect, it's mouth watering and addicting
Took me 3 hours to chill. Also added another tablespoon of corn syrup and a dash of vanilla extract - was heavenly!!!!!!
This looks like WAY to much heavy cream! I haven't tried this recipe .but i think i would cut the cream in half!
OH MY GOODNESS! This is to die for! I had this and followed the recipe to a tee. It turned out perfectly. I wonder if not using a metal bowl would have anything to do with it not getting thick. The metal hold the cold. I loved it and already emailed my sister the recipe. I agree, it's a keeper.
Absolutely fantastic! I left out the corn syrup, just like Mrs. Melman. It tastes like the center of a chocolate truffle. A definite keeper!
Just made this with the common "too thin" problem. I completely melted the chips in heavy whipping cream and cooked 40 min on low. I cooled it 1 hour and it wasn't getting thick so I divided it-2/3 into a 9x12 cake pan and 1/3 in my saucepan. It still took about 2 hours- stirring every 15min. I did not use the corn syrup and would only make half next time. Use the weight on the bag of chips. It is delicious.