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Chocolate Butter Frosting

Yield frosting for 2 1/2 dozen éclairs


  • 3 (1-ounce) squares unsweetened chocolate
  • 1 tablespoon butter or margarine
  • 1/4 cup plus 2 tablespoons whipping cream
  • 1/8 teaspoon salt
  • 3 cups sifted powdered sugar
  • 1 1/2 teaspoons vanilla extract

How to Make It

  1. Melt chocolate squares and butter in a heavy saucepan over low heat. Remove from heat; stir in whipping cream and salt. Gradually add sugar, stirring until well blended. Let cool; stir in vanilla. Use immediately.

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