Recipe information
Yield
makes enough icing for 12 cupcakces
Ingredients
1/2 cup unsalted butter, softened
One 8-ounce block cream cheese, softened
4 ounces semisweet chocolate, melted (see note)
3 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk
Preparation
Beat the butter and cream cheese until creamy. Add the melted chocolate, confectioners’ sugar, vanilla, and milk, and beat until the icing is smooth and creamy.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
