Saturday, June 16, 2012

BASIC CHOCOLATE MARSHMALLOW-BUTTERCREAM FROSTING

This recipe follows the same amounts, etc as the vanilla recipe below.  The only additional ingredient:

6-oz unsweetened baking chocolate, melted as pkg directs and cooled

Beat the butter in a medium mixer bowl until creamy with mixer on medium speed.  Beat in the melted, cooled chocolate and marshmallow cream until blended.  Beat in the powdered sugar and vanilla extract; increase mixer speed to high and beat an additional 3 to 4 minutes until fluffy.

Frost your favorite cake or cupcakes.

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