Chocolate Icing

Chocolate Icing

Today I decided I wanted to make a chocolate cake with chocolate frosting.  So I found this recipe for chocolate frosting, but it ended up being more of an icing.  The recipe says to boil until it throws large shiny bubbles.  I was a bit intimidated by cooking some frosting since I’ve never done it.  It was so easy.  You literally put everything in the pan, bring it to a boil and boil for about one minute.  Below is what it looked like right before I removed it from the heat.

Chocolate Frosting Cooking

After removing from the heat, I put the vanilla in, stirred everything up good and let it cool.  I did stir it occasionally while it was cooling and it took about a half hour to thicken.  I used it on the Eggless Chocolate Cake I made.  It is a really pretty frosting once it is spread on the cake and sets.  The cost for this recipe came to $1.27.  Between the cost of the icing and the cake, the total comes to $2.30 or about $0.29 cents per serving!  You can’t beat that in my book especially since I know exactly what went into making the cake.

Eggless Chocolate Cake and Frosting

I found the recipe in The Bamberg Herald printed on November 7, 1901.  The recipe is as follows.

Chocolate Frosting.  One and one-third cups sugar, one-third cup sweet milk, walnut of butter (2 tbsp), one ounce of grated chocolate.  Boil until the mass throws large shiny bubbles.  Take off the stove, let partially cool, add one teaspoonful of vanilla and stir until cold, adding cold milk if the frosting appears too thick.  If it runs from the spoon in a thick stream when cold it is just right to spread and cut well.

Chocolate Frosting Recipe

Chocolate Icing

A recipe for chocolate icing from 1901
Course Dessert

Ingredients

  • 1 1/3 cups Sugar
  • 1/3 cup milk
  • 2 tbsp butter
  • 1 oz chocolate

Instructions

  1. Boil until the mass throws large shiny bubbles.  Take off the stove, let partially cool, add one teaspoonful of vanilla and stir until cold, adding cold milk if the frosting appears too thick.  If it runs from the spoon in a thick stream when cold it is just right to spread and cut well.

Leave a Reply

Close Menu
%d bloggers like this: