Chocolate Or White Boiled Icing 1964 Recipes
CHOCOLATE OR WHITE BOILED ICING 1964
This was on the same page with the caramel icing that I got from my HS home economics teacher. Just thought that others might like this recipe, too. This should be enough to frost a pan of brownies or one layer of cake -- if you need more just double the recipe -- or 1/2 again more, for a little less more!! LOL Enjoy!
Provided by Marcia McCance
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Bring cocoa, sugar, milk, and butter slowly to a boil -- stirring constantly -- boil for 2 or 3 minutes
- 2. Remove from heat and cool slightly
- 3. Add sifted confectioners sugar until consistency to spread NOTE: adding less confectioners sugar yields a pourable fudge sauce
- 4. If you desire to make white icing just leave out the cocoa
FLUFFY BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
- Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.
BOILED CHOCOLATE ICING
This is the chocolate icing I always use on miracle whip cake. The recipe has been used for years in our family so I don,t really know were it came from. It is a very rich icing and for those who are chocolate lovers, like myself this is the greatest.Very easy to make.
Provided by DotM7037
Categories Dessert
Time 18m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Put all the above ingredients in a cooking pot and boil till thick.
- Let cool and spread on your favorite cake.
Nutrition Facts : Calories 1019.4, Fat 12.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113, Carbohydrate 228.4, Fiber 2.2, Sugar 200.1, Protein 2.2
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