Chocolate Icing
- 1/2 pint (1 Cup) heavy or whipping cream
- 8 oz. semisweet chocolate (chocolate chips work fine)
- 2/3 Cup confectioner's sugar
- 1-2 tsp vanilla
- 2 sticks butter
Put the chocolate in a saucepan and heat over a very low flame or a double
boiler until
melted, then mix in the sugar and cream. Mix them throroughly. When
they're fully mixed boil for one minute. Turn off the heat and stir in the
butter so it's all melted and evenly distributed.
After it's cooled mostly, stir in the vanilla. If you add the vanilla
before it cools enough it will boil away the vanilla and taste funny.
Don't get spooked that it's way too thin, it will appear runny until fully cooled.
It takes a long time to cool, you might want to put it in the fridge.
It's spreadable long after it's cooled, so there's no reason not to make
it early.
