It has been a very long week up to my eyeballs in cake, frosting and fondant. Graduation cakes and cupcakes are always a bit overwhelming because everyone wants their orders on the same weekend. I survivied the massive stress but not without one major melt down when my little two were the cause of me dropping half a dozen cupcakes hot from the oven. I lost it.
They ran outside crying and bellowing, "Mommy is so mad at us! She is yelling at us!" I quickly apologized, regained my composure and carried on feeling quite horrible lack of ability to manage the stress of the situation.
recipe from The New Best Recipe
(makes 2 C - enough to frost a 9x13 cake or 24 cupcakes)
1/2 C heavy cream
pinch of salt
1 Tb light corn syrup
10 ounces quality milk chocolate, chopped
1/2 C powdered sugar
8 Tb cold butter
1. In a microwave safe cup, microwave cream, salt and corn syrup until it is simmering, about 1 minute. Place the chocolate your food processor and while the machine is running, slowly pour in the hot cream. Process for 1 minute until smooth. Add the powdered sugar and process until mixed in.
2. Cut the butter into 8 pieces and add to the frosting, one piece at a time allowing each piece to incorporate before adding the next. Process for 1 minute to be sure all the butter is mixed in. Pour into a bowl and allow to cool for one hour, stirring often while it cools. It will become thick and perfect as it cools!