Ingredients
- 5 1/2 ounces unsalted butter, room temperature
- 1 ounce mayonnaise
- 3 ounces semisweet chocolate, melted and cooled slightly
- 8 ounces powdered sugar
- Pinch kosher salt
Directions
Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting
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By kspin55
on March 23, 2013
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Made this for the 1st time last week & used freshly made. Generously frosted a 2-layer 8" cake & had a little left over; realized I could have used a little more between the layers but wanted to make sure I didn't run short for the exterior based on a couple of the previous reviews. The taste was very good but just a bit too sweet for my taste so next time I will reduce the sugar a little or substitute dark chocolate chips for the semi- sweet. The frosting did harden up after refrigerating the leftover cake. If I make the frosting ahead of time & have to refrigerate I would probably bring to room temp for at least 1/2 hour & then beat really well with my stand mixer for a minute or so to get the desired consistency.
By brwaldrop
on December 20, 2012
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If you're looking for a chocolate icing that actually tastes like chocolate, give this a try. It is very smooth and creamy, perfect for icing a cake and giving basic boarders or cupcake toppings.
By jchinnjr
Sacramento, CA
on November 15, 2012
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I've made this icing only twice before, most recently to put on a birthday cake for a friend.
The taste is rich without being overindulgent. The semi-sweet chocolately goodness gets cut by the butter's creaminess, so the chocolate isn't over powering. The body of the icing is silky smooth and holds together well. The mayo was a surprise ingredient, but considering mayo is mostly just oil and eggs, it makes sense to include it in a frosting.
I haven't had any problems with the icing being too stiff, but I have never used it after chilling before. Made fresh, it slides on the cake relatively easily. Maybe some users weren't letting it come to room temp and/or whipping it back into shape?
This creamy, chocolatey icing is top notch and pairs with AB's devil's food cake to the point of perfection.
Read all 6 reviews