Preparation:

Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while.

Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading.

Swirl the frosting into peaks and valleys.

Servings:
Source: Jean Anderson, PRODIGY GUEST CHEFS COOKBOOK
Submitted by: Recipe Group Member
Date:

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