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Chocolate Cream Cheese Frosting
1 8 ounce package cream cheese
1 tablespoon milk or light cream
1 pound sifted confectioners’ sugar
Dash salt
1 teaspoon vanilla extract
Blend cheese and milk. Stir in sugar gradually.
To cheese, milk and sugar mixture, add 3 square slightly cooled, melted unsweetened chocolate, then add salt and vanilla. Fills and frosts top and sides of two 8” or 9” layers
If you are going to frost a 8” x 8” x 2” or a 9” x 9” x 2” single layer cake, cut recipe in half.
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TROPICAL WHIP FROSTING
1 cup flaked coconut
1 tablespoon grated orange rind
¼ cup granulated sugar
2 tablespoons orange or pineapple juice
1 tablespoon lemon juice
1 cup heavy cream, whipped
Mix coconut, orange rind, sugar, and fruit juices. Let stand 15 minutes. Whip cream and fold in coconut mixture. Fills and frosts top and sides of two 8” layers
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WHIPPED CREAM FROSTING
½ teaspoon unflavored gelatine
2 tablespoons cold water
1 cup heavy cream
Pinch salt
2 tablespoons confectioners’ sugar
½ teaspoon lemon juice
Sprinkle gelatine over cold water in small bowl; let stand few minutes to soften. Scald 2 tablespoons cream. Pour over gelatine, stirring to dissolve; refrigerate. When mixture is thick but not stiff, beat. Whip remaining cream; add salt, confectioners’ sugar, lemon juice. Fold in whipped-cream-gelatine mixture. Fills and frosts top of two 8” or 9” layers
For Chocolate Whipped Cream Frosting: Omit lemon juice. Melt one 6 ounce package semisweet chocolate pieces over hot, NOT boiling, water. Cool. Fold into above mixture.
For Orange Whipped Cream Frosting: Substitute 1 teaspoon grated orange rind for lemon juice
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