Ingredients
-
1
-
4
-
1/4
-
1/2
-
1
-
1
-
2
-
-
-
-
-
-
-
-
Directions
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!, 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
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Steps
|
1
Done
|
Mix Together Milk and Flour in a Small Saucepan. |
|
2
Done
|
Cook Until Thick, Stirring Constantly. |
|
3
Done
|
Set Aside to Cool, Covering the Top With Saran Wrap. |
|
4
Done
|
Beat Together the Crisco, Butter, Sugar and Vanilla. |
|
5
Done
|
Beat the First Ingredients Into the Second Until It Is Very Light and Fluffy - About 10 Minutes! |
|
6
Done
|
Add Hershey's Cocoa, One Tablespoon at a Time, to Taste [not More Than 1/4 Cup]. |
|
7
Done
|
Add More Sugar, If Desired. |
|
8
Done
|
Frost Birthday Cake With This and Refrigerate For Several Hours to Chill Thoroughly. |
|
9
Done
|
Note: This Frosting Is Best Straight Out of the Refrigerator -- It Does Melt in Warm Weather -- but It's Good No Matter What! |
