Milk Chocolate Ganache Frosting
A blend of bittersweet and milk chocolates makes a frosting that’s light and luscious but not cloyingly sweet. Pair it with Chocolate Three-Layer Cake, Very Vanilla Cake, or your own favorite layer cake.
- 8 oz. good-quality bittersweet chocolate (60% to 72%), finely chopped
- 8 oz. good-quality milk chocolate, finely chopped
- 1-1/2 cups heavy cream
- 2 Tbs. light corn syrup
- 12 oz. (3/4 cup) unsalted butter, cool but not cold, cut into 1/2-inch cubes
Place both chocolates in the bowl of a stand mixer, but don’t attach the bowl to the mixer. In a small saucepan, bring the cream and corn syrup to a boil, and then immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Using a whisk and starting in the center of the bowl, whisk the chocolate, working your way out to the edges, until smooth. Set aside to cool to room temperature. Attach the bowl to the mixer and beat on medium speed with the paddle attachment, gradually adding the butter until thoroughly incorporated; this will take 10 to 15 minutes. The frosting should be completely smooth and have a silky look. If the frosting ever gets too soft to work with, chill it in the refrigerator, giving it a quick whisk by hand, if necessary, before using.