FUDGE FROSTING
Great fudge frosting for Chocolate Frosted Marshmallow Cookies.
Provided by Martha
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
- Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12 g, Cholesterol 7.6 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 24.7 mg, Sugar 11.1 g
CREAMY FUDGE FROSTING
For every occasion that calls for chocolate frosting, keep this fudgy recipe close by. With just five ingredients from the pantry, you've got magic in minutes. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.
Nutrition Facts :
CHOCOLATE FUDGE BUTTERCREAM FROSTING
Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.
Provided by Debra Steward
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 7
Steps:
- Cream together the butter or margarine with the shortening.
- Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
- Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 28.8 g, Cholesterol 15.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 5.7 g, Sodium 95.3 mg, Sugar 23.9 g
GRANDMA'S CHOCOLATE FUDGE FROSTING
Another recipe from my grandma. I still remember making this with her as a little girl. Rich and creamy!
Provided by startnover
Categories Dessert
Time 15m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Put first three ingredients in a sauce pan.
- Bring to a boil, while stirring constantly.
- Remove from heat and add chips.
- With a wire whip beat until creamy and cooled.
- Add chopped pecans if desired.
Nutrition Facts : Calories 2141.5, Fat 111, SaturatedFat 68.1, Cholesterol 164, Sodium 567.2, Carbohydrate 311.1, Fiber 9.9, Sugar 291.2, Protein 10.3
CHOCOLATE FUDGE ICING
Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Covers 1 x 20cm sponge cake (serves 12)
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
- Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
- Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.
Nutrition Facts : Calories 309 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
FUDGE ICING RECIPE
Fudge Icing goes perfectly on so many desserts. Get this heirloom fudge icing recipe that is sure to become a family favorite.
Provided by Robyn Stone | Add a Pinch
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Mix sugar, cocoa powder, and milk together in a large saucepan.
- Cook over medium-high heat until large bubbles form and reaches a hard boil. Boil one minute at a hard boil. Remove from heat and add butter and vanilla.
- Beat with a wooden spoon until thick and smooth.
- Pour over cake. It will harden as it cools.
Nutrition Facts : Calories 207 kcal, Carbohydrate 34 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 74 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 3 g, ServingSize 1 serving
QUICK FUDGE ICING
This recipe requires just a few ingredients to make an easy, quick, and good chocolate icing for cakes, brownies, or cookies.
Provided by Janice Reesman
Categories Desserts Frostings and Icings Chocolate
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
- Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 26.6 g, Cholesterol 0.8 mg, Fat 8.5 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 2.3 g, Sodium 24 mg, Sugar 25.6 g
COOKED CHOCOLATE FUDGE ICING
Make and share this Cooked Chocolate Fudge Icing recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 13m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Put all ingredients in a large saucepan.
- When mixture comes to a boil, cook l and 1/2 minutes.
- Remove from heat and set to cool a few minutes.
- Beat to spreading consistency.
- Will frost a 2 or 3 layer cake.
Nutrition Facts : Calories 3424.6, Fat 88.5, SaturatedFat 22.8, Cholesterol 54.8, Sodium 1005.5, Carbohydrate 655.6, Fiber 12, Sugar 598.8, Protein 25.6
DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING
This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE FUDGE FROSTING
Get ready for a chocolate thrill. This chocolate fudge frosting recipe is extremely chocolaty and truly fudgy -- not wannabe confectioners' sugar fudgy, but like real, cooked fudge, and a whole lot easier. No candy thermometer required.
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preparation: Combine all ingredients in a large, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Then, without stirring, allow mixture to come to a full, rolling boil. Let it boil for 1 minute and remove from heat. Without stirring, allow mixture to cool until the bottom of the pan is just barely warm. This may take some time, and no fair putting it in the refrigerator. When mixture has cooled, begin beating. You may use a portable electric mixer or beat by hand. Mixture will gradually begin to thicken over the course of 10 to 15 minutes. When mixture is noticeably thicker and just begins to lose its gloss, it's ready to spread. If it becomes too thick to spread, thin with a teaspoon of milk and mix well. Makes enough to fill and frost a two-layer cake.
CHOCOLATE FUDGE FROSTING
This was my mother's favorite chocolate frosting. It is thick, more like fudge, but that just makes it all the better! I hope you all enjoy it as much as she did.
Provided by Kris Krajacic
Categories Chocolate
Time 20m
Number Of Ingredients 5
Steps:
- 1. Melt butter over low heat with water
- 2. Remove from heat & stir in cocoa
- 3. Mix in powdered sugar, one cup at a time.
- 4. Add vanilla; beat until smooth & creamy.
- 5. If too thick, add a few drops of water until you reach desired consistancy.
OLD FASHIONED CHOCOLATE FUDGE FROSTING
This is a very good recipe for chocolate fudge icing. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes.
Provided by pink cook
Categories Dessert
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
- Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
- Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
- When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
- Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.
CHOCOLATE FUDGE FROSTING
A rich, fudgy icing that can be piped or used to frost a cake, this Chocolate Fudge Frosting is a great alternative to buttercream. It's also a simple, no fuss recipe!
Provided by Rebecca Neidhart
Categories Cakes
Number Of Ingredients 5
Steps:
- Put about an inch of water in the bottom of a medium pan and place it over medium-low heat and let it heat to steaming, but not boiling. Place the butter and chocolate in a heat-proof bowl- I like to use the bowl from my KitchenAid Mixer. Put that on top of the pan of steaming water and allow it to melt, stirring occasionally with a rubber spatula.
- Once the chocolate and butter have completely melted, remove them from the heat. Add in the powdered sugar. Use the whip attachment on your stand mixer, or use a hand mixer to beat in the powdered sugar. Start on low to avoid a powdered sugar explosion, then slowly turn up the speed as it is incorporated. The mixture will look lumpy and thick. Add in the milk and vanilla and beat until the frosting is smooth and fairly runny. Be sure to scrape the sides of the bowl and beat in any lumps or splashes until smooth.
- Allow the frosting to cool for an hour or two. It should thicken to a nice consistency for piping and frosting cake layers.
CHOCOLATE FUDGE FROSTING RECIPE
Get my Chocolate Fudge Frosting Master Recipe for perfect consistency and sweetness for all of your chocolate frosting needs!
Provided by Gemma Stafford
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger in volume.
- Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
- Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
- If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
- You can use the frosting immediately, or store it in the refrigerator for 3 days.
THE BEST CHOCOLATE FUDGE FROSTING
Provided by Joan Hayes
Number Of Ingredients 5
Steps:
- In a saucepan, over low heat, melt butter. Stir in cocoa powder. Mixture will resemble a thick paste.
- Transfer chocolate mixture to a large mixing bowl. With mixer on low speed, add in powdered sugar and milk, alternating the two. Reserve a few tablespoons of milk. If frosting is thick, add in remaining milk. Add vanilla extract.
- Turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy.
- Frost cake or cupcakes as desired.
CHOCOLATE FUDGE FROSTING
Chocolate frosting. Makes about enough to frost 12 cupcakes. Would need to double (or more) to frost a cake. I used creme de cacao for the liqueur and milk instead of coffee. It was good with milk, next time I will try coffee.
Provided by SweetChef
Categories Dessert
Time 4m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
- Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 138.6, Fat 8.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 15.4, Carbohydrate 18.1, Fiber 1.8, Sugar 14.8, Protein 1.1
CHOCOLATE FUDGE FROSTING
My chocolate fudge frosting makes enough to frost one of the following cake sizes: a two-layer 8" or 9" cake, a one-layer 9x13" cake, 12 cupcakes (generously frosted as seen in photos), or 24 cupcakes (modestly).Recipe also includes a how to video!
Provided by Sam Merritt
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat.
- Stir frequently until chocolate and butter are completely melted and mixture is smooth.
- Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.
- Allow the frosting to cool, stirring occasionally, until it is thick enough to spread or pipe over cake/cupcakes (how long this takes will vary greatly depending on many factors including how hot the chocolate mixture became, the temperature of your kitchen, etc.). The more you whisk the mixture the faster it will cool.
Nutrition Facts : ServingSize 1 serving, Calories 275 kcal, Carbohydrate 48 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 15 mg, Sodium 8 mg, Fiber 2 g, Sugar 45 g
CHOCOLATE FUDGE FROSTING
As far as chocolate frostings go, this is one of my all-time, hands-down favorites. My mom made this frosting all the time when I was growing up. It goes together quickly and is outrageously chocolaty.
Provided by Julie Hasson
Categories Icing
Number Of Ingredients 6
Steps:
- In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
- Spread frosting on cooled cupcakes.
- Variations
- If you prefer your frosting a little less sweet, you can reduce the confectioner's sugar by ½ cup (125 mL) for the full recipe or ¼ cup (50 mL) for half the recipe.
- To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.
OLD-FASHIONED COCOA FUDGE FROSTING
Massive chocolate craving? Make our easy recipe for smooth and rich old-fashioned cocoa fudge frosting to spread on your favorite desserts.
Provided by Nikki Cervone
Categories Frosting
Time 30m
Number Of Ingredients 7
Steps:
- Blend the butter with the cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Add the corn syrup and mix until very thick and smooth. Scrape down the bowl.
- Bring the water to a boil in a small pot, or heat in the microwave until boiling in a heatproof bowl. With the mixer running on low, gradually add the hot water into the butter mixture. Add the vanilla and salt, and scrape down the bowl.
- Add the powdered sugar a little at a time to the bowl and beat for 2 minutes on high speed, until the icing is completely smooth, glossy, and thick.
- Decorate as you wish!
Nutrition Facts : ServingSize 1/4 cup frosting, Calories 270 calories, Sugar 36.9 g, Sodium 107.5 mg, Fat 12.9 g, SaturatedFat 8 g, TransFat 0 g, Carbohydrate 43.6 g, Fiber 3.2 g, Protein 2.1 g, Cholesterol 30.4 mg
RECIPES
This chocolate fudge frosting recipe not only looks yummy, but it's so simple to make too. Ideal for use in a cake or just on its own!
Yield 12
Number Of Ingredients 10
Steps:
- Step 1:Melt the dark chocolate with the butter together in a bowl over a pan of simmering water.Step 2:Meanwhile, sieve together the icing sugar and cocoa powder in a separate bowl.Step 3:Once melted, add the icing sugar and cocoa powder gradually to the chocolate mix and beat with an electric mixer.Step 4:Add a touch of milk if a thinner consistency is desired.Step 5:Allow to cool before using as a frosting on a cake.
BEST CHOCOLATE FUDGE FROSTING
Number Of Ingredients 6
Steps:
- In a bowl add in butter and sift in icing sugar and cocoa powder.
- Whip this mixture using a hand whisk or an electric mixer at high speed till you get a fluffy and light mixture.
- Add in vanilla and beat it in as well. Once all of this is combined, warm your cream and mix that in as well.
- Next, melt your chocolate and let it cool down slightly before you add it into the frosting mixture.
- Once cooled down, just combine everything using your whisk. Give it a good mix and you will see your frosting be thick but slightly liquidy.
- Refrigerate the frosting for 30-40 minutes.
- Use it as desired.
CHOCOLATE FUDGE ICING
This icing is delicious on cupcakes. It must refrigerate for about 1 hour to be firm enough to frost. The refrigeration is not included in the prep time.
Provided by CookingONTheSide
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place chopped chocolate in a medium bowl; set aside.
- In a medium saucepan, coombine cream, butter, confectioners' sugar and vanilla.
- Bring to a boil over medium-high heat.
- Remove from heat and pour over chopped chocolate, whisking to combine.
- Refrigerate until firm enough to frost, about 1 hour.
Nutrition Facts : Calories 1284.6, Fat 106.3, SaturatedFat 65.5, Cholesterol 203.5, Sodium 363.8, Carbohydrate 97.3, Fiber 7.5, Sugar 84.5, Protein 7.1
ULTIMATE CHOCOLATE CAKE WITH FUDGE FROSTING
Dark, fudgy and ultra-moist chocolate cake slathered with a dark chocolate fudge frosting that's ultra rich and not too sweet. This cake might just be your new favorite chocolate cake recipe!
Provided by Love and Olive Oil
Time 3h
Yield 1 8-inch layer cake (halve for a 6-inch cake)
Number Of Ingredients 19
Steps:
- Preheat oven to 350ºF. Butter and line two 8-inch round baking pans with parchment paper. Butter parchment.In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.Bake for 40 to 45 minutes (30 to 35 minutes for a 6-inch cake) or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Peel off parchment and allow cake layers to cool completely. At this point, the cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap and then store inside a large zip top bag (I find frozen cakes to be much easier to work with later, and always freeze mine even if I'm finishing the cake the next day).To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 5 minutes. Add sifted powdered sugar and cocoa powder and mix to combine. Add sour cream, hot water, vanilla and salt and mix on low speed until the liquid is incorporated, scraping down the sides of the bowl as needed. It may look slightly curdled at this point, but don't worry. Increase speed to medium-high and beat until smooth, another 2-3 minutes. Add lukewarm chocolate and mix until smooth and glossy. At this point you have about 30 minutes at cool room temperature (longer in the summer) to work with the frosting before it begins to harden (this frosting doesn't do particularly well when made ahead of time).To assemble, level your cake layers first if necessary (if there is any sort of domed top, you want to trim that off with a serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread about 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.Cover the entire cake with a thin layer of buttercream using an offset spatula. This "crumb coat" will seal in the cake crumbs and make the final layer of frosting easier. If your cakes were frozen this should firm up pretty quickly, otherwise refrigerate for about 10 minutes to set.Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.
CAROLINE'S CHOCOLATE FUDGE FROSTING
If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.
Provided by Carrie Reynolds
Categories Desserts Frostings and Icings Chocolate
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable (frosting will thicken as it cools).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g
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- Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
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- Melt butter in a saucepan over low heat. Slowly mix in cocoa powder and stir until a thick paste forms.
- Pour cocoa mixture into a large bowl, and alternate adding powdered sugar and milk, a little at a time, while mixing. Add in vanilla extract. If frosting is too thick, add more milk in a teaspoon at a time until desired texture is reached.
- If using an electric mixer, turn speed to medium high and beat for 5 minutes. Otherwise, mix by hand. (Use those muscles!)
- You are now ready to frost your cake, cupcakes, cookies… or to eat by the spoonful. No judgement here.
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