Saturday, April 21, 2012

CHOCOLATE CREAM CHEESE ICING

1/2 cup (1 stick) butter, softened
6-oz (2 3-oz pkgs) cream cheese, softened
5 squares unsweetened chocolate,  melted & cooled
2 tsp vanilla extract
6 + cups confectioners' sugar
1/4 cup cream (or milk)

In a large mixing bowl beat the butter and cream cheese together until smooth and creamy.  Add the chocolate and the vanilla extract; beat until well blended. 

Gradually beat in half the confectioners' sugar and the cream.  Beat in enough of the remaining confectioners' sugar to make of spreading consistency.  Use to fill and/or frost your favorite cake.


Yield: 4 cups icing.
Note: This is a BHG's recipe.

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