Chocolate Frosting Recipe
This tip is for our chocolate frosting recipe.  SWEETIE'S TIP: Boiling to soft ball stage. Soft ball stage is when the syrup will thicken enough to form a ball when a spoonful of it is added to ice cold water.
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Use a small bowl with an ice cube in it. When the mixture's bubbles start to slow down, begin testing every minute. Take a small amount, about 1/2 a teaspoon, and place in the cold water, avoiding the ice cube. Then with your fingers, try to form a ball. (You need a candy thermometer to measure the temperature. The soft ball stage will be 239°F on a dry day or 242°F on a humid/rainy day).
Chocolate Frosting - 2 tbsp. shortening
- 1 tbsp. butter
- 3 oz. bitter chocolate
- 2 cups powdered sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 5 tbsp. hot milk
Melt shortening, butter and chocolate over hot water in double boiler. Cool. Pour hot milk over sugar and salt, and stir until sugar is dissolved. Add vanilla. Add chocolate mixture and beat until thick enough to spread. Makes enough to cover top and sides of 2 8-inch layers.
Chocolate Bear Frosting - 2 oz. unsweetened baking chocolate
- 2 cups sugar
- 2/3 cup milk
- 1/2 cup shortening
- 1/2 tsp. salt
Bring the above ingredients slowly to full rolling boil. Boil while stirring constantly to a soft ball stage (See "Sweetie's Tip" above). Add 2 tsp. vanilla. Take off stove and beat with spoon until thick enough to spread. | 
