Easy Chocolate Icing

Directions

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   1. Use a double boiler to melt the chocolate and cream together. (If you don't have a double boiler you can make your own version by placing a glass or stainless steel bowl on top of a pot filled about half way with simmering water - just make sure the top bowl doesn't touch the water.) Stir occasionally until the chips are melted.
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   2. Off the heat, stir in the corn syrup and vanilla and allow the mixture to cool to room temperature.
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   3. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture, softened butter and icing sugar on medium speed for a few minutes, until it has thickened.
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   *This recipe makes enough for 24 cupcakes or two 10-inch cakes.