Try this Chocolate Glaze Frosting recipe, or contribute your own.
Suggest a better description1. SIFT TOGETHER POWDERED SUGAR, COCOA, AND SALT INTO MIXER BOWL. 2. BLEND BUTTER OR MARGARINE AND VANILLA INTO SUGAR MIXTURE AT LOW SPEED. ADD ENOUGH WATER TO OBTAIN SPREADING CONSISTENCY. BEAT AT MEDIUM SPEED ABOUT 3 MINUTES OR UNTIL SMOOTH. 3. SPREAD IMMEDIATELY ON COOL CAKES. NOTE: 1. THIS FROSTING MAY BE USED ON DOUGHNUTS (RECIPE NO.D-18),CREAM PUFFS (RECIPE NO. J-26) AND ECLAIRS (RECIPE NO. J-26-1),BROWNIES (RECIPE NO. H-2) AND BOSTON CREAM PIE (RECIPE NO. G-32). USE 1/3 CUP PER PIE. 2. IN STEP 1, 12 OZ (1 1/2 CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER OR MARGARINE; 2 2/3 OZ CHOCOLATE, COOKING, UNSWEETENED MAY BE USED. MELT CHOCOLATE AT LOW HEAT. COOL. IN STEP 2, REDUCE BUTTER OR MARGARINE TO 1 1/3 OZ (2 2/3 TBSP). ADD COOLED, MELTED CHOCOLATE TO OR MARGARINE. Recipe Number: G04200 SERVING SIZE: 2 TABLESP From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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