Step 1

Heat the cream, in a small saucepan or in the microwave until it's hot and starts to bubble.

Step 2

Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the salt and whisk until the chocolate had melted completely and the mixture is smooth.

Step 3

Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.

Step 4

For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes. Makes about 2 cups of frosting (enough for 12 cupcakes).