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    Chocolate Icing

    Uploaded by

    Franchezka Jardin

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chocolate Icing

    Uploaded by

    Franchezka Jardin
    27 views4 pages

    Original Title

    CHOCOLATE ICING

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    27 views4 pages

    Chocolate Icing

    Uploaded by

    Franchezka Jardin

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 4

    CHOCOLATE ICING

    3 tablespoons butter, melted


    2 tablespoons milk
    confectioners' sugar
    2 tablespoons cocoa
    1/4 teaspoon vanilla extract

    Combine butter and milk. Beat in enough confectioners' sugar to


    create a good spreading consistency (about 1/2 cup). Add cocoa and
    vanilla extract.

    Chocolate Butter cream Frosting

    1/4 cup dry any-style cocoa (for light flavor)


    or 1/2 cup (for medium flavor)
    or 3/4 cup (for dark flavor)
    1 (16 ounce) package confectioners' sugar
    6 tablespoons butter or margarine, softened
    4 to 5 tablespoons milk or water
    1 teaspoon vanilla extract

    In small bowl, stir together desired amount of cocoa and


    confectioners' sugar.
    In small mixer bowl, beat butter with 1/2 cup of cocoa mixture; blend
    well. Add remaining cocoa mixture with milk, beating to spreading
    consistency. Blend in vanilla extract.
    Butter Cream Icing

    1 pound confectioners' sugar, divided


    1/4 pound soft butter or margarine
    1/8 teaspoon salt
    1 teaspoon vanilla extract
    3 to 4 tablespoons milk

    Cream one-third of sugar with butter or margarine and salt in large


    bowl. Blend extract, 2 tablespoons milk and remaining sugar into
    mixture. Gradually stir remaining milk into frosting until desired
    spreading consistency is reached.

    Vanilla Icing For Cookies Or Pound Cake.


    Ingredients:
    2 cups confectioners' sugar, sift before measuring
    1 1/2 tablespoons butter, soft
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    3 to 4 tablespoons milk
    Preparation:
    Combine all icing ingredients in small mixing bowl. Stir until smooth
    and well blended. Adjust for spreading consistency if necessary,
    adding more milk or more confectioners' sugar. Spread icing or
    drizzle on warm cookies or pound cake.
    Chocolate Cream Cheese Frosting

     250g (8oz) cream cheese, room temperature


     ¾ cup icing (confectioner’s) sugar
     ½ cup cocoa powder
     1 tablespoon vanilla extract.

    Using an electric mixer beat the cream cheese until soft and smooth.
    Add the sifted icing sugar, cocoa and vanilla and mix until light and
    fluffy. This should produce enough frosting to decorate the top of the
    cake and provide a layer of chocolate ‘cream’ through the centre.

    Creamy Chocolate Frosting

    Ingredients
    2 3/4 cups confectioners' sugar
    6 tablespoons unsweetened cocoa powder
    6 tablespoons butter
    5 tablespoons evaporated milk
    1 teaspoon vanilla extract

    Directions
    In a medium bowl, sift together the confectioners' sugar and cocoa,
    and set aside.
    In a large bowl, cream butter until smooth, then gradually beat in
    sugar mixture alternately with evaporated milk. Blend in vanilla. Beat
    until light and fluffy. If necessary, adjust consistency with more milk
    or sugar.
    Chocolate Icing

    Ingredients
    4 tablespoons butter
    1/2 cup packed brown sugar
    2 tablespoons milk
    1 1/2 cups confectioners' sugar
    1 tablespoon unsweetened cocoa powder
    1 teaspoon vanilla extract

    Directions
    In a saucepan, melt butter and brown sugar over medium heat. Stir
    until sugar is dissolved, then add milk. Bring to a boil and remove
    from heat.
    Sift together cocoa and confectioners’ sugar. Blend into butter
    mixture and add vanilla. If consistency is too stiff, add more milk.
    Spread quickly over cooled cake, as frosting will set up very fast.

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