Five Chocolate Icing Recipes
Chocolate Icing 1/4 c. water 2 T. butter 1/2 t. vanilla extract 2 oz. (2 squares) unsweetened chocolate, melted 2 c. powdered (confectioners') sugar Heat water and butter; add vanilla and chocolate. Add sugar and beat until spreading consistency. Chocolate Buttercream Frosting 6 T. butter, softened 2 2/3 c. powdered (confectioners') sugar 1/2 c. cocoa 1/3 c. milk 1 1/2 t. vanilla Cream butter and sugar, add cocoa, and mix well. Mix in milk and vanilla. Chocolate Glaze 4 oz. (4 squares) unsweetened chocolate, melted 1/3 c. sugar 1/4 c. water Cook sugar and water 5 minutes on low heat until sugar is dissolved; add chocolate and beat well, until slightly thick. Pour over whatever you wish and allow the chocolate to run down the sides. This is good as a second layer poured over a cooled icing of another flavor. Glossy Fudge Frosting 1/2 c. sugar 1 1/2 T. cornstarch 1 oz. (1 square) unsweetened chocolate, grated dash of salt 1/2 c. boiling water 1 1/2 T. butter 1/2 t. vanilla extract Mix sugar and cornstarch; add chocolate and salt. Add to boiling water and cook, stirring, until mixture thickens. Remove from heat. Add butter and vanilla. Spread while hot. Fudge Icing You will need a candy thermometer for this one. 2 c. sugar 1 c. water 1/4 t. salt 2 oz. (2 squares) unsweetened chocolate 2 T. light corn syrup 2 T. butter 1 t. vanilla extract Cook sugar, water, salt, chocolate, and corn syrup over low heat, stirring constantly, until sugar dissolves. Cover saucepan 2-3 minutes to dissolve sugar crystals on sides of pan. Uncover and continue cooking until soft ball stage (236 degrees). Remove from heat, add butter, and cool until lukewarm. Add vanilla and beat until spreading consistency. If too thick, add small amount of hot water. Subscribe to my free monthly newsletter to receive new recipes that aren't posted on the website, as well as fun holiday facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
