Chocolate Or White Boiled Icing 1964 Food

CHOCOLATE OR WHITE BOILED ICING 1964

Steps:

• 1. Bring cocoa, sugar, milk, and butter slowly to a boil -- stirring constantly -- boil for 2 or 3 minutes
• 2. Remove from heat and cool slightly
• 3. Add sifted confectioners sugar until consistency to spread NOTE: adding less confectioners sugar yields a pourable fudge sauce
• 4. If you desire to make white icing just leave out the cocoa

FLUFFY BOILED ICING

Steps:

• In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
• Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.

BOILED CHOCOLATE ICING

Steps:

• Put all the above ingredients in a cooking pot and boil till thick.
• Let cool and spread on your favorite cake.

DELICIOUS BOILED CHOCOLATE ICING

Steps:

• Place the butter, milk, and sugar in a medium sized saucepan over medium-high heat.
• Bring mixture to a boil, stirring constantly.
• Let boil, still stirring for 1 minute.
• Remove from heat and stir in chocolate chips until chips are melted and mixture is smooth.
• Spread icing over cooled cake, cupcakes, or ice cream.
• May store tightly covered in refrigerator. Warm in microwave before use.

FLUFFY BOILED ICING

Steps:

• Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.