Recipe information
Yield
Makes 10 cups
Ingredients
4 1/2 cups confectioners’ sugar
1/2 cup good-quality unsweetened cocoa powder
1/4 teaspoon salt
12 ounces cream cheese (1 1/2 packages), room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, softened
18 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled
1 1/2 cups crème fraîche (12 ounces)
Preparation
Step 1
Sift the sugar, cocoa, and salt together into a bowl; set aside. Put the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth.
Step 2
Reduce speed to low; gradually mix in the sugar mixture. Pour in the melted chocolate in a slow, steady stream. Gradually mix in the crème fraîche. The frosting can be refrigerated, in an airtight container, up to 3 days. Just before using, bring to room temperature; beat until smooth.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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