Grandma Delleplain Fudge Icing Recipes

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

Steps:

• Cook sugar, and corn syrup and chocolate squares and milk on low to midume heat (232 degrees ) or until a small amount of syrup forms a very soft ball when dropped into cold water.
• Remove from heat, add vanilla and butter. Cool to lukewarm without stirring.
• Beat until creamy and thick enough to spread. This will cover two ( 8" ) layers top and sides.

Steps:

• Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
• Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
• Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

Steps:

• Beat the shortening and white syrup together.
• Add salt and vanilla.
• Continue beating while adding the powdered sugar and milk alternatively.

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

Steps:

• Soften butter to room temp, and cream in remaining ingredients and continue creaming until mixture is well blended and fluffey.
• This will cover the top and sides of two ( 8" ) layer cakes.
• For LEMON FROSTING : add 1/2 teaspoon graded lemon rind and use lemon juice instead of vanilla.
• For PINEALLLE FROSTING : use 1/3 cup crushed pineapple with juice instead of cream.
• For ORANGR FROSTING : add 1 tablespoon grated orange rind and use orange juice instead of cream.