Boiled Chocolate Icing Recipes
BOILED CHOCOLATE ICING
This is the chocolate icing I always use on miracle whip cake. The recipe has been used for years in our family so I don,t really know were it came from. It is a very rich icing and for those who are chocolate lovers, like myself this is the greatest.Very easy to make.
Provided by DotM7037
Categories Dessert
Time 18m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Put all the above ingredients in a cooking pot and boil till thick.
- Let cool and spread on your favorite cake.
Nutrition Facts : Calories 1019.4, Fat 12.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113, Carbohydrate 228.4, Fiber 2.2, Sugar 200.1, Protein 2.2
DELICIOUS BOILED CHOCOLATE ICING
More substantial than a ganache, this chocolate frosting is delicious poured over a cake or used as an ice cream topping. Vary the taste by using different types of chocolate chips, peppermint or orange extract.
Provided by Dragonfly AZ
Categories Dessert
Time 8m
Yield 1 1/2 cups
Number Of Ingredients 4
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
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
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 ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch
Number Of Ingredients 6
Steps:
- In a heavy saucepan bring corn syrup, sugar and water to a boil and remove from heat. With an electric mixer (preferably stationary) whip the eggs whites with a pinch of salt until stiff and glossy but not dry. Slowly, as you are beating the whites, pour the hot syrup and continue to beat constantly until frosting is light and fluffy and holds soft peaks; fold in vanilla.
TIM AND TRACY'S CHOCOLATE CAKE (BOILED)
Easy moist chocolate cake that never fails, scales easily and comes with a story! Tim and Tracy met at work, fell in love, and decided to get married. One day Tracy was talking about the cost of getting married and mentioned that she had difficulty finding the right cake so I offered to make their wedding cake as my present to them. Tim said it had to be chocolate cake and it had to be this recipe, which came with the cake tin he had bought. I trialled it, we ate a lot of chocolate cake at work and eventually I made 4 cakes, 2 large and 2 medium (all made the night before so that it was fresh for the wedding!) The cake has a nice moist texture without being too heavy but was still solid enough to cover with rolling fondant icing to make it look like a real wedding cake. (sorry, the photo has long gone!) We had a ladies night where Tracy, her mum, granny, me, my daughters and another friend all made moulded icing roses in a lovely shade of burgundy. The cakes were stacked, icing rolled over the large cake and smaller cake and then the smaller cake placed directly on top of the larger cake. The edges were covered with a narrow ribbon. That's how I transported the cake to the wedding reception. Then in situ, I added the icing roses, some sprigs of baby's breath and a cascade of a wider burgundy ribbon. When it came to speech time, Tim's father revealed that Tim's love of chocolate cake almost prevented him from considering marriage. Apparently, when he was little, he had attended a wedding and was very disappointed with the wedding cake. He only liked chocolate cake. He was told that traditionally a wedding cake is fruit cake. His response to this news was that was it, he was never going to get married! So, Tim father continued, it was just as well that I made this chocolate cake for their wedding otherwise it may never have happened. I was so embarrassed. I thought I was helping out my friends and getting away with a no-brainer wedding present. All of a sudden, I was in the limelight. Everyone was coming up to me afterwards and congratulating the "chocolate cake lady"! I had no idea that my cake was going to be such a big feature at this wedding. It certainly wasn't what I intended but I'll never forget this recipe. It has become our family favourite too. Prep time includes time for the chocolate mixture to cool.
Provided by RonaNZ
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- If you don't have self raising flour, use plain flour with 1 heaped teaspoon of baking powder added to it.
- Preheat the oven to 170C/340°F.
- Butter a 20cm/8" cake tin. Line the base with baking paper.
- Put the butter, sugar, water, cocoa and bicarb in a saucepan and bring to the boil, stirring constantly.
- It goes a bit volcanic so once the mixture rises, be prepared to take it off the stove immediately. Set aside to cool.
- Beat the eggs in a large bowl.
- Sift in a bit of the flour and then mix in some of the chocolate. Continue until all the flour and chocolate are incorporated. If you do this a bit at a time, the flour will mix in easily without overmixing and making the cake tough.
- Pour into the prepared cake tin and bake for 45 minutes.
- Cool on a wire rack.
- Ice with your favourite icing or leave un-iced.
- To make a larger cake, use 3 eggs and scale everything else up by 50%. (BTW, this is a maths problem that I give to my kids!).
- Edited to include icing: Kookaburra referred to the icing in my original recipe I posted on the Australia/New Zealand forum. Here it is. 375g icing sugar, 1.5 tablespoons cocoa, 185g butter, 1.5 tablespoons water (hot works best), 5 drops vanilla. Cream butter and half the icing sugar. Add hot water, the rest of the icing and cocoa sifted together and the vanilla. Beat until smooth.
Nutrition Facts : Calories 241.9, Fat 9.5, SaturatedFat 5.6, Cholesterol 57.5, Sodium 322.6, Carbohydrate 37.2, Fiber 0.6, Sugar 25.1, Protein 2.9
COOKED CHOCOLATE FUDGE ICING
Make and share this Cooked Chocolate Fudge Icing recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 13m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Put all ingredients in a large saucepan.
- When mixture comes to a boil, cook l and 1/2 minutes.
- Remove from heat and set to cool a few minutes.
- Beat to spreading consistency.
- Will frost a 2 or 3 layer cake.
Nutrition Facts : Calories 3424.6, Fat 88.5, SaturatedFat 22.8, Cholesterol 54.8, Sodium 1005.5, Carbohydrate 655.6, Fiber 12, Sugar 598.8, Protein 25.6
ONE MINUTE CHOCOLATE ICING
This is a boiled fudge-like icing
Provided by Sandy
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 18.9 g, Cholesterol 10.6 mg, Fat 4.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 30.1 mg, Sugar 17 g
NO COOK BOILED ICING
Tried this old recipe for son's birthday. Came from my Mom's recipe file ,have no idea where it came from. It looks, tastes, and spreads like a boiled icing but never fails.
Provided by Buckys Mom
Categories Dessert
Time 3m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients together until stiff enough to frost cake with.
- This recipe makes enough icing for a large angel or chiffon cake.
Nutrition Facts : Calories 67.1, Sodium 5.1, Carbohydrate 16.8, Sugar 16.7, Protein 0.3
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- Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.
- CDKitchen Note: Please read the reviews on this recipe. We have personally tested this recipe and it WORKS if you follow the directions.
- This recipe has received such varying reviews we thought we better bring it to the CDTestKitchen. You'll notice we're giving it 5 stars - that's because it turned out perfect for us. We boiled the mixture about a minute (maybe 20-30 seconds more) then let it cool just a little (in case it splatted it wouldn't burn then!) and beat it with an electric mixer for about 3 1/2 minutes. We used all the measurements/ingredients exactly as called for in the recipe. One thing that may be confusing people is that this is not a fluffy kind of frosting that you use to decorate a cake. This is more of a frosting that would go on brownies, or a cake that is in a pan. The mixture will harden some however, but it definitely shouldn't be soupy like some reviewers mentioned. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy (which will make the mixture crunchy). We think the biggest success factor is the mixing time/technique. Don't try to mix this by hand, you won'
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