Frostings
Black Chocolate Cake Frosting
1 Egg white
1 c Sugar
1/4 c Brown sugar
1/4 ts Cream of tartar
1/3 c Water
Salt; pinch
1 ts Vanilla
Combine ingredients in double boiler on low heat. Beat with electric
mixer 4 minutes. Spread on cool cake.
Chocolate Butter Cream Frosting
1/2 c Ghirardelli Cocoa
1/3 c Water; boiling
3 c Powdered sugar
2 Egg yolks
1 ts Vanilla
1/2 c Butter; very soft
Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add
yolks and vanilla; beat until fluffy. Place in bowl of ice and water. Add
butter, in four additions, beating until frosting is lighter in color and
thick enough to spread. Frost cake. Refrigerate to set.
Chocolate Buttercream Frosting
1/2 c Fructose
3 tb Skim milk
2 tb Cornstarch
2 tb Unsweetened cocoa powder
1 lg Egg yolk
1/2 ts Vanilla extract
1/2 ts Salt – optional
4 tb Cold unsalted butter
4 tb Cold margarine
In a small saucepan, combine fructose, milk, cornstarch, and cocoa
powder. Bring to a boil, stirring constantly. Remove from heat and stir
until smooth and thick, about 3 minutes.
Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate
mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a
time, beating after each addition until frosting has consistency of
whipped butter. Use to frost one cake; refrigerate until ready to serve.
Makes about 1 cup; 16 servings.
Chocolate Cake With Buttercream Frosting
Cake:
2 cup sugar
1 cup cocoa
1 cup margarine
2 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
¾ teaspoon almond extract
2 ¼ cups buttermilk
2 eggs
2 ½ cups cake flour
Beat sugar, margarine, vanilla, and almond extract until light and fluffy. Beat in eggs, 1 at a time. Mix dry ingredients, put into cake alternately with the buttermilk.
Bake 30 to 35 minutes at 350°
Frosting:
6 cup powered sugar
2 sticks margarine
6 tablespoon milk
1 ½ teaspoon vanilla
¾ teaspoon almond extract
Beat until light and fluffy.
Chocolate Frosting
4 ts Butter
1 ts Chocolate extract
1/4 ts Lemon juice
1/3 c Non-fat dry milk
Artificial sweetener to -equal 1 tbsp. sugar or to taste
Melt butter. Add remaining ingredients and blend well. To drizzle icing
or make thinner sauce-type frosting add a small amount of skim milk.
Makes 4 servings.
Chocolate Fudge Frosting
1 c Granulated sugar
4 tb Unsweetened cocoa
3/4 c Milk (whole milk is best)
1 tb Butter or margarine
1 ts Vanilla
Combine sugar, cocoa and milk in small heavy saucepan; cook until
mixture begins to boil. Cover, cook for 2-3 minutes until steam washes
sugar crystals down from sides of pan. Uncover, reduce heat and cook
without stirring until mixture reaches soft ball stage (234 degrees).
Remove from heat. Cool mixture until it reaches temperature of 110.
Add butter and vanilla, stirring until butter is dissolved. Pour over
warm cake. Yield enough to cover a 13×9 inch cake. Frosting not
suitable for layer cake.
Chocolate Glaze
2 tb Cocoa
1 tb Each of oil and corn syrup
2 tb Plus 1 teaspoon water
1/2 ts Cinnamon
1 c Icing sugar
In small saucepan combine 1 st four ingredients. Stir over low heat
until smooth, gradually beat in sugar until smooth and shiny.
Chocolate Mocha Icing
1/2 c Margarine
2 ts Instant coffee
1/4 ts Salt
1/2 c Cocoa
1 ts Vanilla
1 Egg
1/3 c Milk
4 c Icing sugar
Beat to-gether with mixer the egg, salt, cocoa and coffee. Alternately
add the milk and icing sugar and vanilla. This makes light, fluffy and
extremely sweet icing and is fool proof.
Chocolate Sour Cream Frosting
1/2 c Sour cream
3 1/2 c Powdered sugar
1 ts Vanilla
2 oz Ghirardelli Unsweetened chocolate, melted
Servings: Makes enough for 9 x 13″ cake
Beat sour cream with sugar and vanilla until smooth. Mix in melted
chocolate. Spread over 9 by 13″ cake.
Deluxe Chocolate Frosting
3 c Confectioners sugar
1/3 c Milk
1/4 c Butter
2 oz Baking chocolate
2 ts Vanilla
1/4 ts Salt
In a small bowl, mix all ingredients until smooth and creamy. Makes
enough to frost one 13 x 9 inch cake.
German Chocolate Cake Icing
1 c Sugar
3 Egg yolks; slightly beaten
1 ts Vanilla
1 c Evaporated milk
1/2 c Butter
1 1/3 c Coconut
1 c Chopped pecans
Combine sugar, milk, egg yolks, butter and vanilla. Cook and stir over
medium heat until thickened, about 12 minutes. Remove from heat,
add coconut and pecans. Cool and beat occasionally until spreading
consistency.
Will frost & fill 8″, 2-layer cake.
Milky Way Icing
4 tb Butter
2 Milky Way bars; 2.15 ozs.each
1 tb Vanilla extract
1 c Powdered sugar; sifted
Melt butter and candy together in a heavy saucepan. Stir constantly
over low heat until mixture is fully melted and smooth. Beat in vanilla
and sugar. Spread on warm cake while frosting is warm and pliable. Do
top and sides.
Quick Chocolate Butter Cream Frosting
4 oz Butter; softened
2 c Powdered sugar
1/4 c Unsweetened cocoa powder
1/4 c Heavy cream
1 ts Vanilla extract
ds Salt
In a medium bowl, beat butter with an electric mixer on medium speed
1 min. Add powdered sugar, cocoa, cream, vanilla, and salt. Beat on
low speed until well mixed, then beat on medium speed until fluffy, 1
to 2 mins.
This makes enough for one 9 x 13 sheet cake or one 8-inch 2-layer
cake. For a 9-inch 2-layer cake, make 1 1/2 recipes.
Whipped Cream Chocolate Frosting
1 1/2 c Heavy whipping cream; cold
1/4 c Sugar
2 tb Cocoa
1/2 ts Vanilla extract
Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to
chill for at least 2 hours. Then beat until mixture is so thick it holds it’s
shape and will stand in peaks. This makes enough frosting for top,
sides and between layers of 3 layer cake, even when you use a
generous hand. Note: Pop cake in refrigerator after frosting to allow to
set. Store cake in refrigerator so frosting will not spoil.