The Most Perfect Dark Chocolate Frosting
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) butter or margarine
1/2 cup confectioners sugar, sifted
Pinch of salt
1 pound semi-sweet chocolate, melted and cooled
1. Combine cocoa and boiling water, stirring until cocoa has dissolved.
2. To melt chocolate, place chocolate in a heat proof bowl set over (NOT IN) a pot of simmering water. Heat until chocolate is melted, stirring with a flexible spatula. Remove from pot and let cool.
3. With an electric mixer on medium-high speed, beat butter/margarine, confectioners sugar, and salt until pale and fluffy. Reduce speed to low.
4. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
5. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
RECIPE FROM MARTHA STEWART'S CUPCAKE COOKBOOK
2 cups sugar
1 cup unsweetened baking cocoa
1 cup milk (regular, lactose free, almond or soy)
1/2 cup butter/margarine
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla
2 1/2- 3 cups powdered sugar
1. In medium sauce pan, mix sugar and cocoa. Stir in milk, butter/margarine, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes
2. Beat in vanilla and enough powdered sugar for spreading consistency.
*Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to one month.
RECIPE FROM BETTY CROCKER COOKBOOK
2 tablespoons butter or margrine
2 tablespoons cocoa
1/2 cup icing sugar
1/2 vanilla extract
1 tablespoon hot water
1. In a heavy saucepan, melt butter over LOW HEAT.
2. Add (sifted) cocoa and icing sugar and stir until combined.
3. Add vanillla and stir.
4. Add hot water 1 teaspoon at a time and stir until smooth and of desired consisitency.
Yields: 1/2 cup
RECIPE FROM COOKINGWITHCANDRA.COM
Brown Sugar Meringue
3 egg whites
1/4 teaspoon cream tartar
1/3 cup brown sugar
1/2 teaspoon vanilla
1. Beat egg whites and add the cream of tartar until soft peaks are made.
2. Then add the brown sugar and the vanilla to the mixture. Beat until stiff.
You could add it on top of pies. Bake at 500 F -550F for 2-3 minutes.
1 large egg white
1 3/4 cup icing sugar
2 teaspoons water or lemon juice
1. Beat egg white until fluffy. Add sugar then water.
2. It must be stiff but workable icing. Use in piping bag.
Royal icing can be used as glue when making a gingerbread house.
1/2 cup butter
2 egg yolks
1 cup dark brown sugar
1 teaspoon vanilla
1. Combine butter, yolks, sugar, vanilla and bourbon in a heat-proof bowl over simmering water,then wisk.
2. Wisk until mixture registers 160 degrees on a candy thermometer, about 7 minutes.
RECIPE FROM MARTHA STEWART RECIPES