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.