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Chocolate Buttercream Frosting Ingrediants: 3/4 cup cocoa 2-2/3 cup confectioners sugar 6 tablespoons butter, at room temperature 5 tablespoons milk 1 teaspoon vanilla extract Directions: Combine cocoa and sugar in a bowl. With an electric mixer, cream the butter with 1/2 cup of the cocoa/sugar mixture in a medium bowl. Add the remaining cocoa/sugar mixture alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups. ******************* Chocolate Fudge Frosting Ingrediants: 2/3 cup milk 2 cups sugar 1/8 teaspoon salt 2 tablespoons Light Karo syrup 2 1-ounce squares unsweetened
chocolate, melted 2 tablespoons butter 1 teaspoon vanilla
extract Directions: Combine milk, sugar, salt, Karo syrup and melted chocolate in a large, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Then, without stirring, allow mixture to boil until it reaches a temperature of 238°F on a candy thermometer (soft ball stage). Remove from heat, and allow to cool. Add butter and vanilla, but do not stir. Allow to cool without stirring. When bottom of pan is barely warm to the touch, beat by hand or electric mixer until frosting is creamy and thick enough to spread. If it becomes too thick to spread, thin with a teaspoon of milk and mix well. Makes enough to frost a two-layer cake. *************** Coffee-Chocolate Frosting Ingrediants: 6 tablespoons
butter 1 pound confectioners sugar
(3-3/4 cups), sifted 3 tablespoons
cocoa 3 tablespoons Kahlua or other
coffee liqueur 2-3 tablespoons strong, hot
coffee Directions: Cream together the butter and sugar. Beat in the cocoa, coffee and liqueur. Beat until smooth. "Surely goodness and loving kindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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