Homemade
Chocolate Recipes:
Cocoa
Frosting
(* All measurements should be level.)
- 4 teaspoonfuls of
Baker's
Cocoa,
- 2 tablespoonfuls
of cold water,
- 3 tablespoonfuls
of hot water,
- * a teaspoonful of
vanilla,
- About 1 * cups of
confectioners' sugar.
Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth;
then the hot water, and cook for one or two minutes, add vanilla and a speck of salt,
then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth
and glossy and free from lumps.
If too thick, add a little cold water. If not thick enough, add a little sugar. Never
make a frosting so stiff that it will have to be made smooth with a wet knife. It
is better to let it run to the sides of the cake. For frosting sides of the cake,
make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.
Recipe Credit: Miss Elizabeth Kevill Burr
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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