Whipped Cream Chocolate Frosting

Whipped Cream Chocolate Frosting

Ingredients:

• 1 1/2 c Heavy whipping cream; cold
• 1/4 c Sugar
• 2 tb Cocoa
• 1/2 ts Vanilla extract

Instructions:

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.

Quick Chocolate Butter Cream Frosting

Quick Chocolate Butter Cream Frosting

Ingredients:

• 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

Instructions:

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.

Milky Way Icing

Milky Way Icing

Ingredients:

• 4 tb Butter
• 2 Milky Way bars; 2.15 ozs.each
• 1 tb Vanilla extract
• 1 c Powdered sugar; sifted

Instructions:

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.

German Chocolate Cake Icing

German Chocolate Cake Icing

Ingredients:

• 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

Instructions:

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.

Deluxe Chocolate Frosting

Deluxe Chocolate Frosting

Ingredients:

• 3 c Confectioners sugar
• 1/3 c Milk
• 1/4 c Butter
• 2 oz Baking chocolate
• 2 ts Vanilla
• 1/4 ts Salt

Instructions:

In a small bowl, mix all ingredients until smooth and creamy. Makes
enough to frost one 13 x 9 inch cake.

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting

Ingredients:

• 1/2 c Sour cream
• 3 1/2 c Powdered sugar
• 1 ts Vanilla
• 2 oz Ghirardelli Unsweetened chocolate, melted

Instructions:

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.

Chocolate Mocha Icing

Chocolate Mocha Icing

Ingredients:

• 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

Instructions:

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 Glaze

Chocolate Glaze

Ingredients:

• 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

Instructions:

In small saucepan combine 1 st four ingredients. Stir over low heat
until smooth, gradually beat in sugar until smooth and shiny.

Chocolate Fudge Frosting

Chocolate Fudge Frosting

Ingredients:

• 1 c Granulated sugar
• 4 tb Unsweetened cocoa
• 3/4 c Milk (whole milk is best)
• 1 tb Butter or margarine
• 1 ts Vanilla

Instructions:

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 13x9 inch cake. Frosting not
suitable for layer cake.

Chocolate Frosting

Chocolate Frosting

Ingredients:

• 4 ts Butter
• 1 ts Chocolate extract
• 1/4 ts Lemon juice
• 1/3 c Non-fat dry milk

Instructions:

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 Buttercream Frosting

Chocolate Buttercream Frosting

Ingredients:

• 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

Instructions:

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 Butter Cream Frosting

Chocolate Butter Cream Frosting

Ingredients:

• 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

Instructions:

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 Butter Cream Frosting

Chocolate Butter Cream Frosting

Ingredients:

• 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

Instructions:

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.

Black Chocolate Cake Frosting

Black Chocolate Cake Frosting

Ingredients:

• 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

Instructions:

Combine ingredients in double boiler on low heat. Beat with electric
mixer 4 minutes. Spread on cool cake.