Cook cream in saucepan on medium heat just until heated through, stirring frequently. (Do not let cream come to boil.)
Pour over chocolate in medium bowl; stir until completely melted.
Refrigerate 30 min.
Beat frosting with mixer on medium speed 30 sec. to 1 min. or just until creamy and lightened in colour. (Be careful to not overbeat.)
Kraft Kitchen Tips!
Be careful to not overbeat the frosting as directed in recipe since that could cause the frosting to break down and lose its creamy consistency. You might be surprised how quickly the beaten frosting will reach the desired colour and consistency.
This easy-to-make recipe makes 2-1/2 cups frosting or enough to frost 24 cupcakes or 13x9-inch cake.
How to Store
Keep frosting, and frosted cake or cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 5 g
Cholesterol 15 mg
Sodium 0 mg
Carbohydrate 7 g
Fibre 1 g
Sugars 6 g
Protein 1 g
20 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.