Creamy Chocolate Frosting

This recipe is part of the recipe for Chocolate Espresso Cake


1/2 cup butter or margarine, softened
4 cups powdered sugar
5 to 6 tablespoons brewed espresso, divided
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 teaspoon vanilla
Dash salt
2 squares (1 ounce each) white chocolate


  1. Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Beat in melted chocolate, vanilla and salt. Add remaining espresso, 1 tablespoon at a time, until frosting is desired spreading consistency.

White Chocolate Curls

Pull vegetable peeler across 2 squares (1 ounce each) white chocolate to create curls. Carefully pick up each chocolate curl by inserting a toothpick into center of the curl. Place on waxed paper-lined baking sheet. Refrigerate 15 minutes or until firm.

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