1/2 lb semisweet chocolate
1/2 lb butter/vegetable shortening
Melt chocolate in a double boiler. When it is soft, add the shortening
and swirl until all lumps have disappeared.
Let the icing cool slightly before pouring over cake.
For whipped icing (will double the volume), chill the mixture for one
hour then whip it until it doubles in volume.
1 1/3 cups butter/vegetable shortening
4 or 5 Tbsp hot water
5 cups confectioners' sugar
1 tsp vanilla extract
Beat the shortening until it is fluffy. Slowing beat in 4 Tbsp of the
hot water. Beating constantly, add sugar, 1 cup
at a time. Add the vanilla extract, and continue beating until the
mixture is thoroughly blended. It should be the
consistency of mashed potatoes. If it is too stiff, beat in the remaining
water.
2 cups confectioners' sugar
2 Tbsp warm water
Stir together until the sugar dissolves completely and the icing is
smooth. The icing should the thick enough to
coat the back of a spoon. It should be used at once.
Variations: For fruit-flavored icing, replace water with strained fruit
juice. For coffee-flavored, replace water with
strong black coffee. For chocolate-flavored icing, melt 2 ounces of
semisweet chocolate, then stir into the
prepared icing. Once it is made, this icing can be flavored to taste
with vanilla, almond, or peppermint extract, or
with a liqueur. If you use a liqueur, reduce the amount of water by
1 Tbsp.
1 cup jelly or jam
Melt the jam over medium heat until it is liquid. Force the glaze through
a fine-mesh sieve to remove any lumps of
fruit, and use while it's still liquid.
1. Melt chocolate chips with butter.
2. Put tofu and milk in blender - mix.
3. Add chocolate - blend till smooth. Really gooey - needs to
chill.