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CHOCOLATE GLAZE FROSTING

Yield 2 ¼ cups

INGREDIENTS:

3 ¾ oz SUGAR, POWDERED
½ oz COCOA
1 ½ Tbsp BUTTER
¼ tsp EXTRACT, VANILLA
1 oz WATER, BOILING

Method

  1. Sift together powdered sugar and cocoa into mixer bowl.
  2. Combine butter or margarine and vanilla with sugar mixture at low speed.  Add enough water to obtain spreading consistency.  Beat at medium speed about 3 minutes or until smooth.
  3. Spread immediately on cooled cakes.

Notes

In Step 1, 3/4 ounces unsweetened cooking chocolate may be used. Melt chocolate at low heat. Cool. In Step 2, reduce butter or margarine to 1 tablespoon. Add cooled, melted chocolate to butter or margarine.

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