chocolate butter cream frosting

Categories
Frostings
Chocolate
Yield
1 Servings
MeasureIngredient
½ cup Ghirardelli Cocoa
⅓ cup Water; boiling
3 cups Powdered sugar
Egg yolks
1 teaspoon Vanilla
½ cup Butter; very soft

PATTI - VDRJ67A

Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add yolks and vanilla; beat until fluffy. Place in bowl of ice and water. Add butter, in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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