GHIRARDELLI CHOCOLATE FROSTING
4 ounces Ghirardelli Semi-Sweet Chocolate
4 tablespoons butter
3 cups powdered sugar
1/3 cup hot milk
1 teaspoon vanilla
1/8 teaspoon salt
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly.
Beat sugar with milk, vanilla, and salt until smooth.
Add melted chocolate and beat until thick enough to spread on cake.
Source: Ghirardelli Chocolate Company of San Francisco
4 ounces Ghirardelli Semi-Sweet Chocolate
4 tablespoons butter
3 cups powdered sugar
1/3 cup hot milk
1 teaspoon vanilla
1/8 teaspoon salt
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly.
Beat sugar with milk, vanilla, and salt until smooth.
Add melted chocolate and beat until thick enough to spread on cake.
Source: Ghirardelli Chocolate Company of San Francisco
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fillings, Frostings
Desserts - Fillings, Frostings
- Easy Hot Fudge Sauce with 5 Variations (using sweetened condensed milk, microwave)
- Bakery Style Frosting Recipes (repost)
- Caramel Sauce
- Butterscotch Sauce (Betty Crocker's Cookbook, 1972 edition)
- Orange Butter Frosting (Arm & Hammer Baking Soda, 1949)
- White Chocolate Butter Cream Frosting
- Sweetened Whipped Cream (using a hand blender)
- Droste's Chocolate Whipped Cream Frosting (recipe from the tin, 1900's)
- Coconut Pecan Filling and Frosting (Pet Evaporated Milk, 1963)
- Chocolate Peanut Butter Frosting (Baker's Chocolate, 1952)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute