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“This is the "Kathleen's Chocolate Icing" from the "New Basics Cookbook". It is a fabulous (old-fashioned) buttercream frosting that isn't too sweet and can almost double for mousse! Also, I really like this icing for a chocolate mayonnaise cake!”
READY IN:
1hr 20mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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 hour, beating every 15 minutes. (The icing will stiffen.).

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