2 cups powdered sugar
1/4 cup (1/2 stick) butter,
softened (not melted)
3 Tbsp. milk
1 tsp. vanilla
Microwave chocolate in
a medium size bowl for 1 to 2 minutes or until chocolate is almost melted,
stirring halfway through heating time.
Stir until chocolate is completely melted. (Or melt on top of stove in heavy saucepan on
very low heat, stirring constantly.)
Beat in sugar, 1 Tbsp. butter,
milk, and vanilla with electric mixer on low speed until well blended. Beat in remaining butter until smooth. If frosting becomes too thick, beat in
additional milk by teaspoonfuls until icing is of correct spreading consistency. Makes 1 1/2 cups or enough to frost a dozen cupcakes or a
9 x 13 sheet cake. Double for 9"
two-layer cake.
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