Julee Rosso, Sheila Lukins

Chocolate Icing

Preparation info
  • Enough for the top and sides of

    one

    8 inch cake layer
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 4 ounces semisweet chocolate

Method

  1. Melt the butter and chocolate together in the top of a double boiler over simmering water, whisking constantly.
  2. Remove the pan from the heat and beat in the cream. Sift in the confectioners’ sugar and vanilla. The icing should be very smooth. Spread while warm.