Julee Rosso, Sheila Lukins

Chocolate Satin Icing

Preparation info
  • About

    1¼

    cups
    • Difficulty

      Easy

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

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 2 ounces good-quality semisweet chocolate

Method

  1. Melt the butter and both chocolates in the top of a double boiler over simmering water, whisking constantly.
  2. Remove the pan from the heat, and whisk in the cream.
  3. Add the confectioners’ sugar and vanilla, and whisk until completely smooth.
  4. Spread the icing while it is still warm.