Chocolate or White Boiled Icing 1964

Marcia McCance


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



★★★★★ 1 vote

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4 Tbsp
baker's cocoa
1 c
granulated sugar
1/3 c
1/4 c
confectioners sugar to consistency (aprox one 1-lb box plus 1 cup, less or more to suit your needs)
1/4 tsp
vanilla extract

How to Make Chocolate or White Boiled Icing 1964


  • 1Bring cocoa, sugar, milk, and butter slowly to a boil -- stirring constantly -- boil for 2 or 3 minutes
  • 2Remove from heat and cool slightly
  • 3Add sifted confectioners sugar until consistency to spread

    NOTE: adding less confectioners sugar yields a pourable fudge sauce
  • 4If you desire to make white icing just leave out the cocoa

Printable Recipe Card

About Chocolate or White Boiled Icing 1964

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtag: #frosting

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