Espresso Truffle Cream Frosting

1. 1

   Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.

2. 2

   Stir in espresso and the chocolate and stir until melted.

3. 3

   When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.

4. 4

   Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.

5. 5

   Keep the cake refrigerated or frozen until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.