Chocolate Icing, Brown Beauty Icing, and Browned Butter Icing

Chocolate Icing

Chocolate Icing

2 1/2 cups sifted confectioners sugar
1/4  teaspoon salt
1/4 cup cocoa
1/2 cup butter or margarine
1/4 cup hot milk
1/2 teaspoon vanilla

Sift dry ingredients. Cream butter, add part of sugar mixture gradually, mixing well. Add remaining sugar mixture alternately with milk, beating until smooth. Blend in vanilla. 

Make 1 1/2 cups. 


Brown Beauty Icing

Place bowl in ice water, beat with rotary beater  until consistency to spread (3 to 5 minutes):

1 cup sifted confectioners sugar
1/4 teaspoon salt
1 small egg (or 2 or 3 egg yolks)
3 teaspoons milk
2 squares unsweetened chocolate (2 ounces), melted
3 tablespoons soft shortening
3/4 teaspoon vanilla. 


Browned Butter Icing

Melt, then keep over low heat until golden brown 1/4 cup butter. Remove from heat. Blend in 2 cups sifted confectioners sugar, 2 tablespoons cream, 1 teaspoon cooking oil, 1 1/2 teaspoon vanilla. Stir vigorously until cool and of a consistency to spread. If it becomes too thick to spread, stir in a little hot water. 


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