As I mentioned in my previous post about fudge frosting made with ganache, I’ve been experimenting with frostings lately– specifically, chocolate frostings. And while the ganache frosting ultimately came out as the winner I have to put in a good word for this one, which intrigued me due to the unique use of a food processor rather than the stand mixer– it promised to be done in seconds, which seemed like it would be convenient for a quick recipe. On the other hand, it also called for softened butter (which always takes a while) and melted and cooled unsweetened chocolate, which not only takes a little time due to the cooling of warm chocolate, but also uses what I consider a specialty ingredient– unsweetened baking chocolate (I usually keep bittersweet in my pantry). Still, it was interesting enough for me to give it a shot.
The resulting frosting was amazingly smooth and silky, though not particularly fluffy– an expected side effect of the food processor, which doesn’t beat much air into the frosting– and as promised it came together in 60 seconds flat. The chocolate flavor was excellent as well, so I would definitely recommend this for when you want a denser frosting that doesn’t need a mixer.
Food Processor Fudge Frosting (slightly adapted from Sky High: Irresistible Triple Layer Cakes)
6 oz (180g) unsweetened chocolate
4 1/2 cups (563g) powdered sugar
1/2 tsp. kosher salt
1 1/2 cups (340g) butter
6 tbsp. (90ml) milk or cream
1 tbs. vanilla
1. Chop and melt chocolate (I used the microwave), then let cool to warm room temperature. To hurry the process along, I repeatedly scoop up spoonfuls of chocolate and let them pour back into the bowl from a height of about 12″– the exposure to air helps cool it down more quickly.
2. Combine all ingredients in a food processor and pulse to combine. Once combined, run the processor for 60 seconds. Voila! Frosting!
3. If your frosting seems a little loose, let it chill in the refrigerator for about 15-20 minutes and check the consistency again.
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