Chiffon Icing for Birthday Cake Carrie Sheridan

"this is so unusual, i've only found it once at a caterer's bakery - the texture is silky and smooth and tastes only slightly chocolate-y... as kids, we used to make a batch to just eat right out of the mixing bowl!"
 
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photo by Cabin Cat photo by Cabin Cat
photo by Cabin Cat
photo by Cabin Cat photo by Cabin Cat
Ready In:
40mins
Ingredients:
7
Serves:
10
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ingredients

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directions

  • Mix together milk and flour in a small saucepan.
  • Cook until thick, stirring constantly.
  • Set aside to cool, covering the top with saran wrap.
  • Beat together the crisco, butter, sugar and vanilla.
  • Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
  • Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
  • Add more sugar, if desired.
  • Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
  • Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!

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Reviews

  1. Frosting is made. Turned out very fluffy. This is a great taste for those who do not like the sugary sweet frostings. I think the color was a bit pale for chocolate and the chocolate flavor a bit weak. The recipe however, said not to add too much chocolate. I threw handfuls of chocolate jimmies on to fool the brain about the chocolate. We'll find out tonight if the chiffon cake undereath measures up to its frosting.
     
    • Review photo by Cabin Cat
  2. Glad to see this recipe in print. I will not tell you how long I have had this recipe (originally minus the cocoa) but then it was referred to as "funeral frosting". Yes it is wonderful, light, creamy, oh I could go on and on. Highly recommend.
     
  3. I made this icing for a chocolate chiffon cake, I used kalhua in place of the vanilla as I did in the cake (also on recipezaar # 26178). I doubled it, filled a three layer cake and frosted the outside too. It was light, fluffy, not overpowering, and since I come from a long line of chocoholics I of course topped it with a chocolate ganache. It was beautful, elegant, and delicious. this will be my new go to filling recipe for my tortes as it is so light and versatile. Thank you for posting, wish I had a pic of the cake but it was gone before the ganache even set!!!
     
  4. Well, what a bummer. I saw 'sugar' and thought, "ok, icing ... icing sugar = confectioner's sugar, but it just says sugar". So, I'm a moron and used regular white sugar and it didn't work out =(
     
  5. This is exactly what i have been looking for for a very long time. it was easy and sinnfully delicoius. I omitted the cocoa as i was icing a chocolate cake and i thought vanilla would work better. i haven't iced the cake yet, but i have been eating it directly from the bowl. i hope there will be enough left for my hubby's birthday cake. Thank you
     
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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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