Chocolate or White Boiled Icing 1964

Name: Chocolate or White Boiled Icing 1964
Yield: 0
Cuisine: American
Ingredients: 4 Tbsp baker's cocoa; 1 c granulated sugar; 1/3 c milk; 1/4 c butter; confectioners sugar to consistency (aprox one 1-lb box plus 1 cup, less or more to suit your needs); 1/4 tsp vanilla extract

By Marcia McCance
@mmccance

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!

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Method:

Stove Top

Ingredients

4 Tbsp

baker's cocoa
1 c

granulated sugar
1/3 c

milk
1/4 c

butter
·

confectioners sugar to consistency (aprox one 1-lb box plus 1 cup, less or more to suit your needs)
1/4 tsp

vanilla extract
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How to Make Chocolate or White Boiled Icing 1964

Step-by-Step

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

NOTE: adding less confectioners sugar yields a pourable fudge sauce
If 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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Chocolate Truffle Cake

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