Creamy Chocolate Frosting (Creme d’Or)


by: Baker Guy

Except for a little vanilla, this frosting contains the same ingredients (chocolate and cream) in the same proportions as ganache, but it is prepared differently-the chocolate is melted by itself and then folded with whipped cream. Because creme d'or is made with whipped cream, it should be folded just long enough to incorporate the chocolate or the cream will turn to butter. Creme d’or is lighter and more like whipped cream than whipped ganache.


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serves: 2

8 ounces bittersweet chocolate (coarsely chopped)

1 cup heavy cream

1 teaspoon vanilla extract

Nutrition Facts
Creamy Chocolate Frosting (Creme d’Or)

Servings Per Recipe: 2

Amount per Serving

Calories: 788

  • Total Fat: 61 g
  •     Saturated Fat: 36.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.2 mg
  • Sodium: 41.1 mg
  • Total Carbs: 70.4 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 58.7 g
  • Protein: 5.7 g

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1.  Melt the chocolate in a bowl set over a saucepan of simmering water. Take care not to let any moisture touch the chocolate, or it will seize. When most of the chocolate has melted, remove from the heat and stir until perfectly smooth. If the chocolate doesn’t completely melt, put the bowl back over the simmering water for 1 to 2 minutes while scraping the sides of the bowl with a rubber spatula.

2.  Put the cream and vanilla in a bowl large enough to hold the finished frosting or the bowl of a stand mixer and place it in the freezer for 5 minutes. Then, beat the cream to soft peaks (the cream droops off the end of the whisk).

3.  If you are making the frosting by hand, pour the melted chocolate down the side of the bowl containing the whipped cream and use a rubber spatula to fold the mixture together until completely homogeneous. If you are making it in a stand mixer, turn the mixer speed to low when the cream reaches soft peaks and pour the chocolate over the whipped cream while beating. Keep the frosting refrigerated until you are ready to use it. If it gets too warm, it can melt and lose its airiness.

4.  Coating a cake with hot icing.

Cooks' note:
Coating a Cake with Hot icing:
Before coating a cake with hot icing, the cake should be sealed in one of two ways: First by coating the cake with half of the icing, refrigerating the cake until the icing hardens, and then covering with a second coat; or, by "crumb" coating the cake with a thin layer of frosting such as buttercream (use the same frosting that is in the cake), chilling the cake until the coating hardens, and then pouring over the hot glaze. Place the cake on a cake rack set on a sheet pan so you can reuse the glaze that runs off the cake. Allow the glaze to harden before serving.

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