Friday, September 26, 2008

French Cream Frosting

Gradually add 2 1/2 cups powdered sugar to 1/2 cup butter that is room temperature. Cream well. Add 1 egg. Mix thoroughly. Blend in 3 Tbsp. cocoa and 1 tsp. vanilla. Beat until of spreading consistency. Thin with milk if necessary.

4 comments:

julie said...

ilovethisfrostingsomuchthatidon't evenusetherecipeanymoreiknowitby heart...is that bad to admit?

Jean said...

Liz sometimes uses cheep boxed cake and brownie mixes. She said her secret is this frosting.

Unknown said...

heavenly! Were making it today! Daves says this came all the way from Italy. How fun:)

Dave said...

Boom!!