This Icing will never crack and is always moist. The key is to use a stainless steel bowl and pack the outside of the bowl with ice.
1. Melt one and a half squares unsweetened chocolate and 2 tablespoons butter together. Do not allow it to boil.
2. Remove chocolate mixture from heat and add icing sugar, egg, milk, salt, and vanilla. Beat together until blended. Pack the outside of the stainless steel bowl with rice and beat until very soft peaks form.
3. There should be enough Icing to cover an angel food cake
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 138 | ||
Calories from Fat: 46 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 22.8mg | 7 % | |
Sodium 25.3mg | 1 % | |
Potassium 49.7mg | 1 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 23.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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