Frosting is really runny and won't thicken up like butter cream frosting
I can't see the recipe, but my first instinct it to chill it and give it a stir every 5 minutes....when the consistency thickens give it a beat.
Here is the recipe. Thank you - that was my thinking as well, but wasnt sure
Yep....its essentially a ganache. As long as it doesn't look separated or grainy a chill will set it up.
I still can't get the ganache to thicken and fluff up to frost a cake with. Any ideas? It's very runny