Delectable Fudge Frosting Recipes

Steps:

• 1. Put powdered sugar in bowl and add milk. Stir to blend.
• 2. Add vanilla to sugar mixture and blend.
• 3. Put butter and chocolate chips in a microwaveable safe bowl and heat just enough to melt butter and chocolate. Do not overheat! Stir to blend.
• 4. Add chocolate and butter mixture to sugar mixture and blend. The chocolate will firm up when cooled making frosting spreadable. If necessary, add more milk, a tiny bit at a time, until frosting is the right consistency to frost cake.
• 5. Perfect for a Birthday Cake. Cut and Enjoy!!

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

Steps:

• Mix all ingredients except vanilla in sauce pan.
• Stir over low heat until chocolate and shortening melt.
• Bring to a full rolling boil, stirring constantly.
• Boil 1 minute.
• Remove from heat and beat until lukewarm.
• Add vanilla.
• Beat until looks ready to spread.
• Use to frost my Fudge Cake or your favorite chocolate cake recipe!

Steps:

• Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
• Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.

Steps:

• In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
• Beat in vanilla and enough powdered sugar for spreading consistency.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.

Steps:

• Cream butter. Add corn syrup, salt and vanilla; blend. Stir in cocoa. Add milk and powdered sugar alternately, beating until smooth and creamy after each addition. Add enough milk to make a good spreading consistency.
• NOTE: When using for smaller cakes or in cake decorating,, refrigerate extra icing in a covered container. Bring to room temperature before using. This keeps well and is useful for quick decorating jobs as beating again is unnecessary. To use for inscriptions, thin slightly with a few drops of water, milk, or coffee.