Chocolate-Chocolate Icing


Preparation info

  • Makes

    3½ Cups

    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About


  • 8 ounces semisweet chocolate chips
  • cups (3 sticks) unsalted butter a


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