Cookbook | Ingredients | Recipes | Dessert | Chocolate
|Category||Frosting and Icing recipes|
|Servings||Covers 1 x 10 inches (25 cm) cake|
This is a rich non-greasy frosting that goes on hot and stiffens as it cools.
- 5 cups (625 grams (1.38 lb)) powdered sugar
- 3 ounces (85 g) unsweetened baking chocolate
- 2 tablespoons margarine
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.
- Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.
- Mix in the sugar, still keeping the mixture somewhat hot. You might not use exactly 5 cups (625 grams (1.38 lb)). Just keep adding sugar until the frosting is as thick as desired.
- While still hot, spread the mixture on cake or brownies.
- Mixture will stiffen.
- Steaming hot cake will release moisture which may collect under a frosting. Cold cake may cause a frosting to stiffen prematurely. Thus, you should use a warm cake.
- A very small amount of milk may be added if the mixture is unspreadable even while hot. Don't add more than you truly need.