Thin Bitter Chocolate Icing

Ingredients

• 4 squares unsweetened chocolate
• 1/4 cup sugar
• 1/4 cup water

Method

1. 1

   Melt chocolate in top of double boiler.

2. 2

   Boil sugar and water together 5 minutes to make a thin syrup.

3. 3

   Pour slowly into melted chocolate, beating continually.

4. 4

   When slightly thick, spread thinly on top of white or other frosting already on cake.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 28. The excerpt below is the record exactly as published.

14 cup water 2 tablespoons strong Chase & Sanborn’s Coffee 14 teaspoon cream of tartar whites of 2 eggs 1g teaspoon salt 14 teaspoon Royal Baking Powder Boil sugar, water, coffee and cream of tartar without stirring until syrup spins a long thread at 248° F. Remove from fire; beat egg whites until stiff. Add syrup very slowly to egg whites, beating continually; add salt. Beat until thick; add baking powder and continue to beat. . until thick enough to spread on cake without running. Fudge Frosting 2 cups sugar 2 tablespoons corn syrup 3 squares unsweetened chocolate ¥% cup milk ¥% teaspoon Royal Baking Powder 2 tablespoons butter 1 teaspoon vanilla extract Use Level Measurements in all Royal Recipes 26 Cook sugar, corn syrup, chocolate and milk to 232° F. or until syrup forms a very soft ball when tested in cold water. Stir occasionally to prevent burning. Re- move from fire, add baking powder and butter. Cool to lukewarm. Add vanilla extract and beat until creamy and right consistency to spread. Thin Bitter Chocolate Icing For Coating Frostings 4 squares unsweetened chocolate 14 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.