Thursday, March 20, 2008

Chocolate Butter Cream Icing

It's sort of a running joke in my family about how my Mom always explained the recipe for Butter Cream Icing. This is sort of how the original conversation went:

Mom: "Use a half a box or a box of confectioner's sugar..."

Cathy: "ok wait, you just doubled the amount...."

Mom:"Well, do you need alot? Make a whole box. If not, just make a half a box..."

Cathy: "ok, going on..."

Mom: "Then add a stick of butter and some chocolate...."

Cathy: "Wait, some chocolate what?

Mom: "well, do you have cocoa? use that. do you have chocolate syrup? use that. Some chocolate chips? melt them and use that. Some Nestle's Quik? Use that. Use whatever kind of chocolate you have."

Cathy: "ok, how much?"

Mom:"Do you like it to be really chocolatey? Add alot. If not, then don't add alot."

Cathy: "right. got it. going on..."

Mom: ok, then add a little milk until it's enough.

Cathy: "about how much?"

Mom: "just go bloop bloop bloop with the milk a little at a time until you can spread it...."

Anyway, this is how Cathy explained the recipe to me.
Thanx Cath!

I start by mixing a stick of butter and a box of confectioners sugar together really well. Then add about 1/4 to 1/3 cup of milk until you get the consistency you want. Then add about 1/3 to 1/2 of Hershey's Cocoa until it's as chocolatey as you like. Then add 1-2 tsp. of vanilla until it tastes like you want it to taste. You may have to adjust at the end by adding more milk (literally a few drops at a time) until it's nice and creamy. (I remember Mom sometimes used Hershey's syrup if she was out of cocoa.)


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