2 TBSP semi-sweet chocolate morsels
1 TBSP shortening
Put those two ingredients in a microwave safe bowl. Microwave for 30 seconds on half power and stir. Continue in 30 second increments on half power until your chocolate melts, always stirring in between. (took me just about three cycles). Set this aside. Then you will need:
I’m sorry my frosting recipes are never an exact science. I always just tweak as I go along until I get what I’m looking for. Beat the cream cheese and the butter until smooth then add powdered sugar, peppermint extract, green food coloring and a little milk (2 tbsp maybe). Mix well. How thin you want the frosting is up to you. Just add more milk and continue to mix accordingly until you reach a consistency you like. If you get it too thin, add a little more powdered sugar. I wanted mine thin enough to make it look like I drizzled it but I didn’t want it so thin it fell off the cake. (think thick milk shake consistency here). Spoon over your cake. Drizzle the melted chocolate in a circle over the top of your cake and then use a toothpick or the tip of a knife to swirl it around into the mint frosting.
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