debbie_in_ga
Well-known member
Some call it blender frosting--so good and easy!
* Exported from MasterCook *
Look No Further Chocolate Frosting
(aka Blender Frosting)
Recipe By :Judy Rosenberg
Amount Measure Ingredient -- Preparation Method
6 ounces unsweetened chocolate1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.
Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. The mixer’s sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don't plan to use it for several days.
Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
Description:
"The Best."
Source:
"Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book"
Copyright:
"1991"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
NOTES : This recipe can only be made in a blender.
* Exported from MasterCook *
Look No Further Chocolate Frosting
(aka Blender Frosting)
Recipe By :Judy Rosenberg
Amount Measure Ingredient -- Preparation Method
6 ounces unsweetened chocolate1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.
Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. The mixer’s sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don't plan to use it for several days.
Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
Description:
"The Best."
Source:
"Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book"
Copyright:
"1991"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
NOTES : This recipe can only be made in a blender.