Julee Rosso, Sheila Lukins

Kathleen’s Chocolate Icing

Preparation info
  • About

    2½

    cups
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 1½ cups semisweet chocolate morsels
  • 8 tablespoons (1 stick) unsalted butter

Method

  1. Combine the chocolate and butter in a small heavy saucepan, and melt over very low heat.
  2. Remove the pan from the heat, stir in the milk and vanilla, and transfer the mixture to a mixing bowl.
  3. Add the sugar gradually, beating with an electric mixer. Continue beating until the mixture is smooth; it will be runny.
  4. Refrigerate the mixture for 1