What would make this frosting softer?

O

oli

Well-known member
I have this recipe from ATK and the frosting hardens in about 1 min. I would like it to be softer and not so stiff

The recipe says to let it sit at room temp until the frosting softens, but I am working at room temp. and it is already stiff. I imagine putting a slice of cake in the micorwave for a few sec. would soften it up, but I would like to avoid having to do that.

http://www.americastestkitchen.com/recipes/2905-old-fashioned-chocolate-layer-cake

16oz. semisweet chocolate, finely chopped

8 T unsalted butter (1 stick)

1/3C sugar

2 T corn syrup

2 t vanilla extract

1/4t table salt

1 1/4C heavy cream (cold)

 
It doesn't really say that. Also did you use the right chocolate?

Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth.

 
I used a block of semi-sweet chocolate. Cake cooled for 12 hours.

I found the frosting too stiff after I frosted the cake. The frosting came out exactly as recipe said and as shown on video. Cake sat out at the party for a couple of hours and was just too stiff too my liking. Told guests who took pieces home, to microwave the slices for about 4 sec., to soften the frosting.

 
oli, I can't access the instructions, but you would have a nice frosting with just

the chocolate, cream and butter...skip the whole sugar thing. Is the sugar cooked (I'm suspecting that since they added corn syrup and that's usually to stop crystallization) so possibly it was cooked to a firmer stage? is it checked with a thermometer?

I am shooting in the dark here...possibly with blanks.

 
I just warmed up the sugar mixture and then mixed it into the butter and then chocolate.

 
Yup, that's pretty much it. You can see that the frosting looks to be on the firm side.

 
I would imagine if you want it thinner you could add more cream--or heat it,

as they suggest. I think the frosting in the picture looks thick and delicious--like what I would wonder "how did they do that". ;o)

 
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