Help with my chocolate frosting!

[macmcc]

I used 4 cups of whipping cream, 24 ounces of semi sweet chocolate chips and 1 tsp. of light corn syrup. It is runny and I need to thicken it? How can I do this? Thank you!

[bushwickgirl]

You have essentially made a ganache to use as a frosting. What temp is it at? Ganache sets up to firm when at room temp, unless you want to pour it over the cake as a glaze while warm. Heavy cream, at least 35% butterfat, is better than whipping cream for ganache.
If it's still quite warm, you can seed it by adding additional chocolate to it gradually and stirring until it starts to look shiny and the added chocolate is incorporated.
The percentage of chocolate to cream in a ganache for a frosting is usually a ratio of 1:1, which you do not have in your formula, so I think you will find you need to add more chocolate to get it to set up.
So if it's warm let it come to room temp and see what the texture is like at that stage. On another note, I have read that's it's not good to refrigerate ganache; chilling has a detrimental effect on the texture via the fat molecules, but I have done it for truffles in a pinch for time with no perceptible damage. I don't recommend it, though. However, the ratio of chocolate to cream for truffles is much higher than for a glaze or frosting. Standard confectionery ganache is a 2:1 ratio chocolate to cream.

[macmcc]

Thank you very much!

[bushwickgirl]

How'd it work out?

[macmcc]

Perfectly! I'll do that every time. Thanks!

[visciole]

Chill it and whip it until you get the desired texture. If it's too thick add a little liquid to thin.