Recipe by Vermont Nut Free Chocolates CoFounder, Gail Elvidge.
A rich and creamy chocolate frosting is perfect for cakes, cupcakes, or any sweet treat.
Ingredients
1/3 cup margarine or butter, softened
2 oz. melted Vermont Nut Free Chocolates Unsweetened Baking Chocolate (cooled)
2 cups powdered confectioners sugar
1 1/2 tsp vanilla
2-3 TBS milk
Note: you may substitute 1/3 cup Vermont Nut Free Chocolates Cocoa Powder for the unsweetened baking chocolate.
Instructions
Gather all ingredients. Melt baking chocolate in microwave or in a glass bowl over a simmering pan of water on the stove. Use whichever method works for you, just melt it slowly, until the chocolate is smooth. Let chocolate cool to room temperature. Beat the margarine/butter with an electric mixer on medium speed until smooth. Add 1 cup of powdered confectioner sugar and beat again. Scrape the sides with a spatula and add the remaining powdered sugar. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy. Add the vanilla and the cooled chocolate and beat on high for about 2 minutes, scraping the sides as necessary, until the frosting is creamy, smooth, and very fluffy. Add milk to reach desired consistency.