Monday, November 9, 2009

French Cream Frosting

½ C. Butter
2½ C sifted powdered sugar
1 beaten egg
3 squares unsweetened chocolate, melted;
1 teaspoon vanilla

CREAM butter, gradually add sugar, creaming well. ADD egg, mix thoroughly. Blend in chocolate and vanilla. Beat until of spreading consistency. Thin with evaporated milk if necessary.

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