Chocolate was one of Mexico's gifts to the world, and that remarkable product has been put to incredible use. Here's a simple chocolate icing to frost Vanilla Cupcakes or Chocolate and Almond Cake. Use whatever high-quality brand of chocolate you prefer. Mexican chocolate tablets don't melt smoothly enough for this type of frosting.
Chocolate Icing
Chocolate was one of Mexico’s gifts to the world, and that remarkable product has been put to incredible use. Here’s a simple chocolate icing to frost Vanilla Cupcakes or Chocolate and Almond Cake. Use whatever high-quality brand of chocolate you prefer. Mexican chocolate tablets don’t melt smoothly enough for this type of frosting.
Ingredients
Makes About 1 cup
- 3 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup sifted confectioners’ sugar
- 3 tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
Instructions
- In the top part of a double boiler, put the chocolate, powdered sugar, butter, and 1 tablespoon of water.
- Set the top of the double boiler over simmering water in the bottom of the boiler.
- The water should not touch the top part of the double boiler containing the chocolate.
- Stir constantly until the mixture is melted and smooth, about 5 minutes.
- Stir in the vanilla.
- Transfer the chocolate to a bowl and cool until thickened to a soft spreading consistency.
- Use at once.