523.—CHOCOLATE ICING
| 2 squares chocolate | Confectioners' sugar |
| ¼ cup boiling water | ½ teaspoon vanilla |
Melt chocolate, add boiling water, and mix well; add confectioners' sugar until of right consistency to spread; add vanilla and beat well. Coffee may be used in place of water.
524.—COCOA ICING
| 1 tablespoon butter | 2 tablespoons cocoa |
| 2 tablespoons milk | Confectioners' sugar |
Heat butter and milk in a saucepan, remove from fire, add cocoa, and enough confectioners' sugar to thicken. About one cup of sugar will be required.
525.—COFFEE ICING
Follow directions for Boiled Icing (see No. 521), using strong coffee in place of water. Or to recipe for Quick Icing (see No. 528) or Cream Icing (see No. 526) add one teaspoon of instantaneous coffee.
526.—CREAM ICING
| 1¼ cups confectioners' sugar | ¼ teaspoon vanilla |
| Heavy cream |