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!
Provided by carrie sheridan
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 236.3, Fat 15.3, SaturatedFat 7.7, Cholesterol 27.8, Sodium 93.3, Carbohydrate 24.2, Fiber 0.3, Sugar 20, Protein 1.4
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