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3½ Cups
Easy
By Karen Morgan
Published 2010
In a double boiler over barely simmering water, melt the chocolate chips. Stir to smooth. Remove from the heat and let cool to room temperature.
In a food processor, pulse the butter just until smooth. Combine the remaining icing ingredients and pulse several times until silken. Do not overmix, as this will cause the butter to melt. Add the cooled melted chocolate and pulse several time