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Jul 21 2015

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Recipe: Mom’s Chocolate Chip Icing – The House Plan Shop

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Mom's Chocolate Chip Icing2This was my mom’s “go to” frosting that she used to ice a lot of birthday cakes and cupcakes. She never had trouble finding volunteers to lick both the spoon and pan clean. In fact, sometimes she would make it for us when she didn’t have a cake to ice and we would spread it on graham crackers, vanilla wafers, or even Wonder Bread. Then we would add some broken nuts to what was left and pour it on a buttered dish and refrigerate it. We were pretty proud of our homemade “fudge.”

 

Mom’s Chocolate Chip Icing

1 ¼ cups sugar

½ cup milk

5 tbs butter or margarine

12 oz pkg of semi-sweet chocolate chips

 

In a sauce pan, heat the sugar milk and butter to the boiling point, stirring frequently. Just as it starts to boil remove pan from the heat and add the chocolate chips. Stir like crazy until all of the chips are melted. Let it cool 10-20 minutes before icing your cake. It will thicken as it cools, but if you cool it too long it will tear the cake when you ice it. Be careful if you reheat it as direct heat can burn the chocolate. This is enough icing to easily cover a 9×13 inch cake.

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