🤓 Baking experts – it is almost a dead ringer for crèmeux or an enriched chocolate crème pâtissière (pastry cream), except this is not custard based ie. no eggs.
It has a texture and flavour like chocolate mousse, just a little creamier, as you’d expect from a frosting. It has terrific chocolate flavour from using both melted chocolate and cocoa, and it’s the right brown colour (seriously, it’s a thing: too light suggests lack of chocolate flavour, very dark = grown up bittersweet chocolate).
It is completely smooth, feels indulgent and rich, but in a lighter way, so even a cupcake piled high with frosting doesn’t tip into too-much territory. For context, a typical 3-layer buttercream cake can take around 500g butter and 1 kg icing sugar …….. which is exactly why I keep coming back to this frosting instead, especially for multi-layer cakes!