Chocolate Icing, Glaze and Frosting

Chocolate Icing

• 1 stick of butter
• 4 teaspoons cocoa
Bring to a boil and remove from stove.

Add:
• 6 tablespoons buttermilk
• 1 box of powdered sugar
• 1 teaspoon vanilla

Beat well.
Optional: 1/4 cup chopped pecans

Hershey's Chocolate Frosting

• 6 Tablespoons butter - soft
• 1/3 cup cocoa - for light chocolate
• or 1/2 cup cocoa - for medium flavor
• or 3/4 cup for dark flavor
• 2 2/3 cups powdered sugar
• 1/3 cup milk
• 1 tsp. vanilla

Cream butter in small bowl, add cocoa and powdered sugar alternately with milk, and beat until spreading consistency. A little more milk may need to be added. Blend in vanilla. Makes about 2 cups of frosting.

Chocolate Frosting

• 1 cup sugar
• 1/4 cup cocoa
• 1/4 cup milk
• 1/2 tsp. vanilla
• 1/4 cup butter

Combine ingredients except vanilla and butter in a saucepan, bring to a boil, and boil 1/2 to 2 minutes, stirring constantly. Remove from heat, stir in butter and vanilla, beat until spreading consistency.

Glossy Chocolate Frosting

• 1 cup white sugar
• 3 Tblsp. cornstarch
• 2 sq. chocolate (1oz.)
• dash of salt
• 1 cup boiling water
• 3 Tblsp, butter
• 1 tsp. vanilla

Mix cornstarch, sugar, add chocolate and salt. Add boiling water. Cook until mixture thickens. Remove from heat, add butter and vanilla. Spread on cake while hot for a glossy frosting which remains soft and sooth.
See the recipe: Chocolate Frosting

1 Minute Fudge Frosting

• 2 cups sugar
• 1/4 cup white syrup
• 4 Tblsp cocoa
• 1/4 tsp. salt
• 1/2 c milk
• 1/2 cup butter flavored Crisco
• 1 tsp. vanilla

Boil 1 minute, cool and beat.

Chocolate Philly Frosting

• 1 8oz. pkg. Philadelphia cream cheese
• 1 Tblsp. milk
• 4 cups sifted confectioner sugar
• 3 1oz. sq. unsweetened chocolate, melted
• 1 tsp. vanilla
• dash of salt

Blend cream cheese and milk. Add the sugar gradually, blending well. Add the melted chocolate, vanilla and salt and mix again.
See the recipe: Chocolate Philly Frosting

Easy Chocolate Glaze

• 1/4 cup chocolate pieces, semisweet
• 1 tbsp. butter or margarine
• 1/2 cup powdered sugar
• 1 1/2 tbsp. milk

In small saucepan, melt chocolate with butter. Remove from heat and beat in powdered sugar adding milk gradually until mixture is a pourable consistency.

Chocolate Glaze

• 6 squares (1 ounce each) semi-sweet chocolate for baking
• 2 tablespoons butter
• 3 tablespoons milk
• 2 tablespoons light corn syrup

Melt chocolate and butter in a clean saucepan over a very low heat, stirring occasionally until smooth. Remove pan from heat; stir in milk and corn syrup. Spread glaze over top and sides of cake. Refrigerate until glaze is almost set, about 30 minutes.

Chocolate Glaze 2

In a small saucepan combine:
• 1 six ounce package of semisweet pieces and 1 can evaporated milk.
• Cook, and stir over low heat until blended, and mixture comes to a boil.
• Lower heat, and cook gently, and stir 3 to 5 minutes until thick. Cool, stirring occasionally.