Frosting recipe

[twirlgrrl]

This is the recipe for chocolate frosting that I got from my mom. It's pretty basic--probably from a Betty Crocker cookbook or something--but as far as I'm concerned, it's my mom's, and it tastes like home.

Double it, though, at least.

CHOCOLATE FROSTING

1/4 c solid margarine
1 1/2 squares bitter dark chocolate
1/2 tsp vanilla
powdered sugar
milk

Melt chocolate over low heat, and then melt margarine into chocolate.

Add vanilla. Mix well and turn off the burner.

Sift a bunch of powdered sugar into the pan, mixing all the time, until the mixture looks clumpy and sticky. Start adding milk, a TBSP or so at a time, and then add powdered sugar again, and then milk again. Keep adding & mixing until the frosting looks right--not soupy, but not pasty either. It will thicken up as it cools. Get it onto the cake before it gets too thick. Use the leftover frosting for graham cracker sandwiches.

Comments

Yummy

[dzrtgirl69.livejournal.com]

Hey there - can I substitue BUTTER instead of Margarine or does it just not work out well? Please advise!
Thanks.
Jess

Re: Yummy

[twirlgrrl.livejournal.com]

Hm, I'm not sure! I'll ask my mom.

Re: Yummy

[twirlgrrl.livejournal.com]

Asked her--she says actually, she usually uses butter! :-D

Re: Yummy

[artemis-rich.livejournal.com]

That was my first thought: replace the margarine with butter. But I've recently discovered that I am a butter addict.

Re: Yummy

[twirlgrrl.livejournal.com]

I use butter for EVERYTHING. It is so wonderful and delicious. But I have such a strong memory of the tubs of Nucoa margarine in my mom's fridge--Nucoa no-burn!--I would probably use margarine in any recipe of hers. Except that when I asked her about this one, she said "Oh, I think I usually use butter."

Re: Yummy

[twirlgrrl.livejournal.com]

And, duh, I said that already. Way to read my earlier comment before posting again.

As you were.