Alberta James’s Chocolate Cream Frosting
A superior and finely textured chocolate cream frosting. If you’re left with any extra, it makes a good “fudge” just as is.
Yield: Ample for a 2-layer or large oblong cake.
- 3 ounces cream cheese
- 1/4 cup milk
- 3 cups sifted confectioners' sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3 ounces unsweetened chocolate, melted
Blend cream cheese with the milk. Add confectioners' sugar, salt, and vanilla. Beat in the chocolate, stirring until mixture is smooth.