Easy Chocolate Icing
- 24 ounces, weight Semi-Sweet Chocolate Chips
- 1-1/2 cup 35% Cream
- 1 Tablespoon Clear Corn Syrup
- 1 teaspoon Vanilla Extract
- 12 ounces, weight Unsalted Butter, At Room Temperature
- 1 pound Icing Sugar
- 1.tse a double boiler to melt the chocolate and cream together. (If you don't have a double boiler you can make your own version by placing a glass or stainless steel bowl on top of a pot filled about half way with simmering water - just make sure the top bowl doesn't touch the water.) Stir occasionally until the chips are melted.
- 2.tff the heat, stir in the corn syrup and vanilla and allow the mixture to cool to room temperature.
- 3.tn the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture, softened butter and icing sugar on medium speed for a few minutes, until it has thickened.
- *This recipe makes enough for 24 cupcakes or two 10-inch cakes.
chocolate chips, cream, clear, vanilla, butter, sugar
Taken from tastykitchen.com/recipes/desserts/easy-chocolate-icing/ (may not work)