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Tuesday, February 21, 2012

Dark & Milk Chocolate Frosting from Scratch from My Vintage Cookbooks!

I have collected old cookbooks from my grandmothers, and thrift stores over the years. 

I thought it’ll be great to share some old recipes! 

There are no photos for each of the frosting, but I’m showing my cookbooks! (And sorry, they are not for sale!)  (:

Check them out!

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The American Woman’s Cookbook – Ruth Berolzheimer

Seven-Minute Icing

Ingredients:

1 unbeaten egg-white

7/8 cup granulated sugar

3 tablespoons cold water

1/2 teaspoon flavoring extract

Method:

Place all the ingredients in the top of a double boiler. Place over boiling water and beat with beater for seven minutes. Add flavoring,beat and spread on cake.

Chocolate – Add to above one and one-half ounces melted unsweetened chocolate two minutes before taking from fire.

Chocolate Frosting

Ingredients:

1 square chocolate

3 tablespoons granulated sugar

1 tablespoon water

1 egg-white

8 tablespoons confectioners’ sugar

1/2 tablespoon vanilla

Method:

Cook the chocolate, granulated sugar and water together, stirring until the mixture is smooth and glossy. Beat the white of the egg enough to thin it, but not to make it frothy; add the confectioners’ sugar, stir until smooth and light, then add the chocolate mixture and vanilla, Cool before spreading on the cake.

Coffee-Butter Frosting

Ingredients:

1 1/2 cups confectioners’ sugar

1 tablespoon dry cocoa

1/3 cup butter

1 tablespoon strong coffee

Method:

Cream the butter and add gradually the sugar and cocoa mixed together. Beat well. Stir in the coffee. Ornamental designs may be made by forcing the frosting through a pastry bag or syringe, using the various tips to produce the desired designs.

Fudge Frosting

Ingredients:

2 cups sugar

1/2 cup milk

1 1/2 tablespoons butter

2 squares chocolate

1 tablespoon corn sirup

1 teaspoon vanilla

6 marshmallows or 2 heaping tablespoons marshmallow whip

Method:

Put first five ingredients into a saucepan and boil to soft ball stage (234˚ F.) Remove from fire and stir in the marshmallows just until they dissolve. Cool and add vanilla and beat until right consistency to spread on cake.

Mocha Frosting

Ingredients:

1 1/2 teaspoons Mocha extract or strong coffee

1 cup confectioners’ sugar

2 tablespoons water

Method:

Mix the extract or coffee with the sugar, gradually, rubbing out all lumps. After the frosting is spread on the cake, three-fourths of a cup of chopped nutmeats may be sprinkled over the top.

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Great Home Cooking in America – Food Editors of Farm Journal

Chocolate Frosting

Combine 1/2 cup butter or regular margarine, 2 squares unsweetened chocolate and 1/4 cup milk in saucepan. Heat until bubbles form around edge of pan, stirring occasionally. Remove from heat. Add 1 lb. box confectioners' sugar, sifted (about 4 3/4 cups), 1 teaspoon vanilla and 1/2 cup chopped pecans. Beat until spreading consistently. If necessary, add 1 to 2 tablespoons milk.

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Rumford Complete Cookbook – Lily Haxworth Wallace

Boiled Frosting

Ingredients:

1 1/2 cups sugar

1 1/2 teaspoons light corn syrup

1/2 cup boiling water

2 egg whites

1 teaspoon vanilla

Method:

Mix sugar, syrup and water and bring to boiling water point, stirring only until sugar is dissolved, then continue boiling rapidly until a little dropped into cold water forms a soft ball (238-240˚ F.). Pour in fine stream over stiffly beaten egg whiles, beating constantly. Add vanilla and continue beating until cool and of spreading consistency – 10 to 15 minutes. As frosting becomes too stiff for beater, substitute flat wooden spoon. Setting the bowl containing frosting over a pan of boiling water hastens the thickening.

Chocolate Boiled Frosting

Fold into Boiled Frosting with the vanilla 2 squares (ounces) unsweetened chocolate, melted. Do not beat after adding the chocolate.

Bittersweet Frosting

Melt 2 squares (2 ounces) unsweetened chocolate with 2 teaspoons butter. Cool slightly, then pour gently over cake which has been frosted with Boiled Frosting. Let the chocolate topping completely cover the cake and run down, haphazard, over the sides.

Baked Fudge Frosting

Ingredients:

2 squares (ounces) unsweetened chocolate

1 1/3 cups (1 can) sweetened condensed milk

1 tablespoon water

1 cup shredded coconut

Method:

Melt chocolate over hot water, add milk and cook over hot water for five minutes or until mixture thickens. Add water and half the coconut. Spread on freshly baked cake, sprinkle remaining coconut over surface and replace in moderate oven (350˚ F.) about ten minutes, or until coconut is golden brown.

Cream Cheese Chocolate Frosting

Ingredients:

2 squares (ounces) unsweetened chocolate

1 (3-oz.) package cream cheese

2-3 tablespoons top milk

1/8 teaspoon salt

2 cups sifted confectioners’ sugar

Method:

Melt chocolate over hot water. Combine cheese, milk and salt, working with back of spoon until smooth. Add sugar gradually, still creaming and beating. Work in melted chocolate and beat until smooth. If desired. a little grated orange rind may be added to the cream cheese and orange juice used in place of milk to moisten.

Mocha Filling and Frosting

Ingredients:

6 tablespoons butter

3 cups confectioners’ sugar

5 tablespoons dry cocoa

Double strength coffee (about 4 tablespoons)

1 teaspoon vanilla

Method:

Cream butter until very light, gradually working in sugar and cocoa which have been sifted together. Moisten with coffee, adding only a very little at a time. Add vanilla with last addition of coffee.

Rich Chocolate Filling and Frosting

Ingredients:

4 squares (ounces) unsweetened chocolate

1 cup confectioners’ sugar

2 tablespoons boiling water

2 eggs

1/3 cup butter

Method:

Melt chocolate in upper part of double boiler, remove from heat; add sugar and water and when blended add eggs, one at a time, beating each in thoroughly. Finally add butter gradually, again beating after each addition.

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The Modern Family Cookbook – Meta Given


Butter Frosting

Ingredients:

1/4 cup soft butter

2 cups sifted XXXX sugar, packed

1/4 teaspoon salt

1 teaspoon vanilla

2 tablespoons cream

1 tablespoon  white corn syrup

Method:

Cream butter until very smooth; then add sugar gradually, creaming thoroughly. Add salt and vanilla. Gradually work in the cream, then the corn syrup to produce a smooth spreading consistency. Spread on cake. Sufficient for two 8-inch layers.

Chocolate Butter Frosting

To the Butter Cream Frosting, add 1/2 to 1 square baking chocolate which has been melted and cooled thoroughly.

Chocolate Cream Cheese Frosting

Ingredients:

1 package (3 oz.) cream cheese

1 square baking chocolate, melted

2 cups sifted XXXX sugar, packed

Pinch salt

1/2 teaspoon vanilla

2 to 4 tablespoons milk or cream

2 teaspoons white corn syrup

Method:

Work cream cheese with a spoon until very soft. Blend in the cooled melted chocolate and gradually add the sugar, beating until smooth after each addition. Add salt and vanilla, and stir in milk or cream and syrup to give a smooth spreading consistency. Spread on barely cooled cake. Enough for two 8-inch layers.

Dark Chocolate Frosting

Ingredients:

1/4 cup soft butter

1 1/2 sifted XXXX sugar, packed

1/4 cup cocoa

About 3 tablespoons cream or milk

1/2 teaspoon vanilla

Method:

Cream butter until very smooth. Sift sugar and cocoa together and add butter alternately with cream and vanilla, blending thoroughly. To darken color, place in saucepan and heat over very low heat, stirring constantly, until frosting is dark and glossy – about 5 minutes. Spread on cake immediately. Enough for two 8-inch layers. Also good on éclairs.

Chocolate Orange Frosting

Ingredients:

2 teaspoons grated orange rind

1/4 cup soft butter

2 cups XXXX sugar, packed

1 1/2 squares baking chocolate melted

Pinch salt

3 tablespoons orange juice

Method:

Combine orange rind and butter and cream until smooth and soft. Add about half the sugar gradually, blending well. Then add cooled melted chocolate and salt, and mix thoroughly. Add remaining sugar alternately with enough orange juice to produce a smooth spreading consistency spread on cake. Makes frosting for two 8-inch layers or 24 cupcakes.

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Happy chocolate day!

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