Creamy homemade chocolate frosting
DIY Mantel Shelf

Creamy homemade chocolate frosting

DSC00176

Makes 2 3/4 cups (enough to frost an 8- or 9-inch layer cake or 24 cupcakes)| Hands-On Time: 15m | Total Time: 30m

Ingredients

  • 1 1/2 pounds (24 ounces) semisweet chocolate, chopped
  • 1 1/2 cups unsalted butter (3 sticks), at room temperature

Directions

  1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until melted. Let cool to room temperature (do not let it solidify).
  2. Using an electric mixer, beat the butter until creamy. With the mixer running, slowly add the chocolate and beat until combined and smooth.

By Sara Quessenberry,  April 2010

 
Realsimple.com

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)