Chocolate Buttercream
1/2 pound (2 sticks) butter
2 cups powdered sugar
2 1/2 ounces real semisweet chocolate, melted and cooled
Few drops half-and-half (or more)
1/2 teaspoon vanilla
1/2 teaspoon almond extract
In a mixing bowl, cream butter. Add powdered sugar 1/4 cup at a time until very stiff. Incorporate chocolate until creamy. Add more sugar or half-and-half until desired consistency is reached. Add vanilla and almond extract and beat until creamy.
A Cook's Tour of Iowa by Susan Puckett
No comments:
Post a Comment