by Grandma Edith Malloy
This recipe is very tricky to get right. It has been the source of much frustration, but is worth the effort if it comes out right, and even the failures taste great!
Ingredients:
3 1/4 cup sifted confectioners sugar
1/2 cup milk
4 egg yolks
5 1/2 squares unsweetened chocolate
2 TB butter
Directions:
1. Melt butter and chocolate over hot water in top of double boiler.
2. Add sugar, egg, and milk.
3. Beat with rotary beater until well blended.
4. Place top of double boiler inside large bowl filled with ice water. Let stand 5 minutes or until cold, then beat until fluffy and of desired consistency.
Showing posts with label Frosting. Show all posts
Showing posts with label Frosting. Show all posts
Irish Cream Frosting
by Kathy Malloy Valenzuela
Ingredients:
6 egg yolks
3/4 cups sugar
1/2 cup light corn syrup
1 cup unsalted butter, softened
2 TB Bailey's Irish Cream (or more, to taste)
Directions:
1. In a large mixing bowl, beat yolks until light in color.
2. Combine sugar and corn syrup in a small saucepan and heat, stirring constantly, until sugar dissolves and syrup comes to a rolling boil, the entire surface covered with large bubbles.
3. Remove from heat and immediately pour into yolk mixture, beating on medium speed. Don't allow syrup to fall directly onto beaters.
4. Continue beating until completely cool.
5. Gradually beat in the softened butter and Bailey's Irish Cream. If frosting will be refrigerated, be sure to bring it to room temperature before re-beating and frosting.
Ingredients:
6 egg yolks
3/4 cups sugar
1/2 cup light corn syrup
1 cup unsalted butter, softened
2 TB Bailey's Irish Cream (or more, to taste)
Directions:
1. In a large mixing bowl, beat yolks until light in color.
2. Combine sugar and corn syrup in a small saucepan and heat, stirring constantly, until sugar dissolves and syrup comes to a rolling boil, the entire surface covered with large bubbles.
3. Remove from heat and immediately pour into yolk mixture, beating on medium speed. Don't allow syrup to fall directly onto beaters.
4. Continue beating until completely cool.
5. Gradually beat in the softened butter and Bailey's Irish Cream. If frosting will be refrigerated, be sure to bring it to room temperature before re-beating and frosting.
Chocolate Frosting
by Kathy Malloy Valenzuela
Ingredients:
2 cups whipping cream
2 TB sugar
1 tsp. vanilla
2 TB Kahlua
10 oz. bittersweet chocolate or 1 pkg. semi-sweet chocolate chips
Directions:
1. Refrigerate mixing bowl and beaters until very cold.
2. Meanwhile, melt chocolate in a double boiler or in microwave on high, stirring every 20 seconds. Cool chocolate.
3. Beat cream and sugar in chilled bowl until beater marks show distinctly.
4. Add vanilla and Kahlua and beat until soft peaks form.
5. Set aside and reserve one cup whipped cream for decorating.
6. Pour cooled, melted chocolate into remaining whipped cream and beat well.
Ingredients:
2 cups whipping cream
2 TB sugar
1 tsp. vanilla
2 TB Kahlua
10 oz. bittersweet chocolate or 1 pkg. semi-sweet chocolate chips
Directions:
1. Refrigerate mixing bowl and beaters until very cold.
2. Meanwhile, melt chocolate in a double boiler or in microwave on high, stirring every 20 seconds. Cool chocolate.
3. Beat cream and sugar in chilled bowl until beater marks show distinctly.
4. Add vanilla and Kahlua and beat until soft peaks form.
5. Set aside and reserve one cup whipped cream for decorating.
6. Pour cooled, melted chocolate into remaining whipped cream and beat well.
Easy Cream Cheese Frosting
by Kathy Malloy Valenzuela
Ingredients:
2 (8 oz) pkgs cream cheese
1 cup sugar
1 egg (may substitute 1 egg white)
1 tsp vanilla
1 tsp lemon juice
Directions:
1. Cream together sugar and cream cheese.
2. Add egg and beat until smooth.
3. Add remaining ingredients and beat well.
Ingredients:
2 (8 oz) pkgs cream cheese
1 cup sugar
1 egg (may substitute 1 egg white)
1 tsp vanilla
1 tsp lemon juice
Directions:
1. Cream together sugar and cream cheese.
2. Add egg and beat until smooth.
3. Add remaining ingredients and beat well.
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