- 1 cup heavy whipping cream
- 1 cup semisweet chocolate chips, milk chocolate or vanilla or white chips
- 3-3/4 to 4-1/4 cups confectioners' sugar
- In a saucepan, bring cream to a simmer, about 180° remove from the heat. Stir in chips until melted. Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator. Yield: 2-1/2 cups.
Originally published as Rich 'n' Fluffy Chocolate Frosting in Complete Guide to Baking 2004, p140
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