I've had issues with a similar recipe lately. My favorite chocolate frosting recipe...

[michael-in-phoenix]

...is one from CI that uses a food processor. The chocolate is chopped in the processor until it is like coarse sand, then boiling heavy cream is poured in (along with a bit of corn syrup) while the machine is running.

It comes out quite liquid, but when you put it in a bowl in an ice water bath and stir, it's supposed to thicken up in "15 minutes".

The recipe calls for bittersweet chocolate. I sometimes use half bittersweet and half milk chocolate. It takes longer to set when I do that. It won't completely set when I tried it with ALL milk chocolate.

My point is that if there is too much variance in the sugar content/fat content it might cause the frosting to act funny.

Michael

 

[michael-in-phoenix]

I've had issues with a similar recipe lately. My favorite chocolate frosting recipe...

...is one from CI that uses a food processor. The chocolate is chopped in the processor until it is like coarse sand, then boiling heavy cream is poured in (along with a bit of corn syrup) while the machine is running.

It comes out quite liquid, but when you put it in a bowl in an ice water bath and stir, it's supposed to thicken up in "15 minutes".

The recipe calls for bittersweet chocolate. I sometimes use half bittersweet and half milk chocolate. It takes longer to set when I do that. It won't completely set when I tried it with ALL milk chocolate.

My point is that if there is too much variance in the sugar content/fat content it might cause the frosting to act funny.

Michael

 

[sandi-in-hawaii]

Missy, are you blending until the blade spins free? That's kinda what it sounds like...

Is this the frosting with evaporated milk (NOT sweetened condensed milk), sugar, and unsweetened chocolate?

Mine takes over a minute, but after a while, all of a sudden, it sounds like the blade is free-spinning. In my Waring blender, the sound is higher pitched.

I think that when the frosting reaches a certain thickness, it's no longer liquid, and it creates a tunnel for the blade to spin free.

Gotta keep blending until you hear that sound.

This is my default frosting, and the only time it ever failed was when I tried it with soy creamer. Gotta be the evaporated milk, too.

Good luck!