Ingredients

Makes 10 cups

　　4 1/2 cups confectioners’ sugar

　　1/2 cup good-quality unsweetened cocoa powder

　　1/4 teaspoon salt

　　12 ounces cream cheese (1 1/2 packages), room temperature

　　1 1/2 sticks (12 tablespoons) unsalted butter, softened

　　18 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled

　　1 1/2 cups crème fraîche (12 ounces)

　　

Step 1

Sift the sugar, cocoa, and salt together into a bowl; set aside. Put the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth.

　　

Step 2

Reduce speed to low; gradually mix in the sugar mixture. Pour in the melted chocolate in a slow, steady stream. Gradually mix in the crème fraîche. The frosting can be refrigerated, in an airtight container, up to 3 days. Just before using, bring to room temperature; beat until smooth.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.