CHOCOLATE LEMON CREAM CHEESE FROSTING – this frosting turned out fabulous – like eating fudge!
1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce) block Baker’s semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion
3 cups powdered sugar
- In a medium bowl beat cream cheese and butter until smooth.
- Add lemon emulsion and vanilla. Beat until well blended.
- Add powdered sugar gradually until well blended and smooth.
- Refrigerate 1 hour to set icing before serving.
I need to find that emulsion. Looks like a nice recipe.
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