CHOCOLATE GLAZE FROSTING
Combine cocoa, water, shortening and corn syrup in a medium saucepan. Stir over low heat until shortening melts and mixture is smooth. Remove from heat and beat in sugar and vanilla. Pour over top of cake; let some run down over the sides. If mixture is too thick to pour add tablespoon of water. This is great on Angel Food Cake
CHRISTMAS COOKIE FROSTING
Beat egg whites until they hold a soft peak. Add sugar gradually and beat until sugar is dissolved and frosting stands in peaks. Add syrup and beat one minute. Divide frosting into small portions. Color each amount as desired with food colors. Add a few drops of water if a thinner frosting is needed. Keep well covered when not in use
CREAM FILLING FOR CUPCAKES
Beat all ingredients for 7 minutes. Add 1/2 cup powdered sugar and beat 5 minutes. Put in a confection tube and fill cupcakes
Keep covered with a wet cloth. If need to dilute use water. Keeps in fridge
Bring sugar, milk, and margarine to a boil for about 30 seconds. Then add 1/2 to 3/4 cup of chocolate chips stirring till melted. Very good poured over an Angel Food Cake.
Beat eggs in pan. Add rest of ingredients and bring to a boil slowly. Cook until thick
Mix sugar, lemon juice, and cornstarch then add egg yolk. Now add boiling water and butter, cook till thick
ONE-BOWL BUTTER CREAM FROSTING
In small mixer bowl cream butter. Add cocoa according to what flavor you would like and add powdered sugar alternately with milk. Beat to spreading consistency (additional milk may be needed) Blend in vanilla. About 2 cups frosting
WHITE MOUNTAIN FROSTING
Mix sugar, corn syrup, and water in 1 quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil rapidly to 242 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed).
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