Chocolate Frosting (10 recipes)

Grandma O. had ten different recipes for chocolate frosting. I'm not sure which one she used, or whether she used different ones for different types of cake. Here they all are:

Chocolate Frosting
1/2 c. butter
1/3 c. light corn syrup
1/4 t. salt
1/2 t. vanilla
1/2 c. cocoa 
3 1/2 c. powdered sugar
1-2 T. milk

Cream butter; add syrup, salt, and vanilla. Blend. Stir in cocoa and powdered sugar. Add milk until it reaches the right consistency.

Eileen's Chocolate Frosting
1/4 c. margarine
1/3 c. light corn syrup
1/4 t. salt
1/2 t. vanilla
1/2 c. cocoa 
1 box powdered sugar
1-2 t. milk (more if necessary)

Cream butter; add syrup, salt, and vanilla. Blend in mixer. Stir in cocoa. Add sugar and milk alternately. Beat until smooth.

Eileen's Fudge Icing
2 oz. chocolate, cut fine
1 1/2 c. sugar
7 T. milk
2 T. shortening
2 T. butter
1 T. corn syrup
1/4 t. salt
1 t. vanilla

Combine ingredients. Bring slowly to a full rolling boil, stirring constantly. Boil briskly for 1 1/2 to 2 minutes. Cool to lukewarm. Beat until thick enough to spread.

Eileen's Chocolate Icing (for brownies)
2 (1 oz.) squares baking chocolate, melted
2 T. shortening
1 t. vanilla
2 1/4 c. powdered sugar
3 T. cream

Combine chocolate and shortening; blend well. Add remaining ingredients and beat until creamy.

Speedy Chocolate Frosting
2 (1 oz.) squares baking chocolate, melted
1/3 c. milk or cream
3 T. butter
3 c. powdered sugar
1/8 t. salt
1 t. vanilla

Scald milk and butter. Remove from heat and add sugar (all at once), salt, and vanilla. Beat well. Add chocolate and beat until thick enough to spread. Thin with a few drops of cream, if necessary.

Glossy Chocolate Chip Frosting
1/4 c. light corn syrup
3 T. water
2 T. shortening
6 oz. chocolate chips
1 t. vanilla
2 c. powdered sugar

Combine first three ingredients in a saucepan. Bring to a boil over moderate heat, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Add vanilla. Gradually blend in powdered sugar.

Milk Chocolate (candy bar) Frosting
1 giant Hershey's milk chocolate bar
3 T. milk
1 T. margarine
3/4 t. vanilla

Melt chocolate in a double boiler over hot, not boiling, water. Add milk and butter and mix together. Remove from heat, add vanilla, and beat until of spreading consistency. Frosts two 9-inch layers.

Creamy Chocolate Frosting (raw egg!)
4 or 5 squares unsweetened chocolate
1/4 c. hot water
2 1/4 c. sifted powdered sugar
6 T. soft butter
1 egg, beaten

Melt chocolate, remove from heat. Mix in sugar, water, and egg. Add butter, a tablespoon at a time, beating well after each addition. Makes enough for two 9-inch layers.

Chocolate Satin Frosting (raw egg!)
3 (1 oz.) squares baking chocolate
2 T. hot water
1 1/2 c. sifted powdered sugar
4 T. butter or margarine
1 egg, slightly beaten
1/4 t. rum extract
chopped nut meats

Melt chocolate, blend in sugar and hot water. Beat half of egg into chocolate mixture, then beat in remaining egg. Beat in butter, a tablespoon at a time. Blend in extract. (Frosting will be thin at this point.) Place pan in ice water and beat until of spreading consistency. Spread on cake. Trim by pressing chopped walnuts around edge. Frosts top and sides of two 9-inch layers.


Chocolaty Cream Frosting (raw egg!)
3 (1 oz.) squares baking chocolate, melted and cooled
1/2 c. butter, softened
3 1/2 c. powdered sugar, divided
1 t. vanilla
1/8 t. salt
1 egg
1/4 c. milk

Combine chocolate, butter, 1 cup of the sugar, vanilla, and salt. Stir until creamy. Beat in egg. Add remaining sugar alternately with the milk, beating after each addition. Fills and frosts two 8 or 9 inch cake layers.