Empress Frosting
Yield
2 1/4 cupsPrep
10 minCook
5 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
light cream (half&half)
|
|
| ½ | cup |
butter
cut up |
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
chocolate (sweet)
ground |
* |
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
light cream (half&half)
|
|
| 118 | ml |
butter
cut up |
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
chocolate (sweet)
ground |
* |
| 5 | ml |
vanilla extract
|
|
Directions
In 2 quart heavy saucepan, heat half and half with butter and sugar, stirring until blended.
Add ground chocolate, mixing with wire whip until smooth.
Heat on medium low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160 degrees F).
Do not boil or overcook frosting. Cool 5 minutes, then add vanilla.
Place pan of frosting in bowl holding a tray of ice cubes and some water.
Beat slowly with a spoon until frosting holds a shape.
Frost cake, refrigerate if necessary to firm frosting.
