This recipe is part of the recipe for Chocolate Espresso Cake
|1/2||cup butter or margarine, softened|
|4||cups powdered sugar|
|5||to 6 tablespoons brewed espresso, divided|
|1/2||cup (3 ounces) semisweet chocolate chips, melted|
|2||squares (1 ounce each) white chocolate|
- Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Beat in melted chocolate, vanilla and salt. Add remaining espresso, 1 tablespoon at a time, until frosting is desired spreading consistency.
White Chocolate Curls
Pull vegetable peeler across 2 squares (1 ounce each) white chocolate to create curls. Carefully pick up each chocolate curl by inserting a toothpick into center of the curl. Place on waxed paper-lined baking sheet. Refrigerate 15 minutes or until firm.
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