Chocolate Icing

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Icing, also called frosting in the United States, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or flavorings and is used to cover or decorate baked goods, such ascakes or cookies. Elizabeth Raffald documented the first recipe for icing in 1769 in the Experienced English Housekeeper, according to the Food Timeline. However, it was not until the 1915 that Mrs. Fred W. Gurney created the first buttercream recipe, and Fannie Farmer followed suit with several more recipes in 1918 and 1923.

Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations commonly grace birthday and wedding cakes. Chef's color dye (food coloring) is commonly added to icing mixtures to achieve the desired color. Sprinkles, coloring mist, edible images or other decorations are often used on top of icing.

Ingredients:

1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract

Procedure:

1. In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla.


2. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat.


3. Continue stirring until mixture cools and thickens to spreading consistency.


4. Spread onto completely cooled cake.


Tip: Not good for layered cake. Pour it on top of the cake coz consistency is not that spreadable. A not so sweet fudgey frosting and shiny as a glaze.