CHOCOLATE FUDGE FROSTING
Homemade fluffy chocolate fudge frosting is super simple to make using butter, cocoa powder, powdered sugar, heavy cream, and vanilla extract.
Provided by Amanda Formaro
Categories Condiments Desserts
Time 10m
Number Of Ingredients 5
Steps:
- In a small saucepan or skillet, melt the butter over low heat.
- Mix in cocoa powder, stirring until the mixture is nice and thick.
- Place chocolate mixture in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add ½ of the powdered sugar, mix until combined. Add half of the heavy cream, mix until combined. Continue with remaining powdered sugar, vanilla, and milk.
- Mix on medium speed for 5 minutes, until frosting is smooth and creamy. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 286 kcal, Carbohydrate 45 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 38 mg, Sodium 74 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 5 g
COOKED FUDGE FROSTING
A Tradition in the South. Pour this frosting over a cooled yellow cake in which holes have been poked to allow all the goodness to saturate the cake. The frosting firms up after cooling and makes a wonderful cake topping.
Provided by Okitsme
Categories Dessert
Time 13m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.
Nutrition Facts : Calories 217.7, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.8, Sodium 72.9, Carbohydrate 35.9, Fiber 0.7, Sugar 33.3, Protein 1.1
FUDGE FROSTING
Just like fudge candy - only for a cake. Use a palette knife to make pretty swirls after spreading and that is the only decoration needed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
- Beat in vanilla and enough powdered sugar for spreading consistency.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 28 g, TransFat 0 g
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
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
"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.
Provided by Rochelle Palermo
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
- Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
- Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
- Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
- Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
- Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Arrange roses atop cake and serve.
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
CREAMY MAPLE FUDGE FROSTING / ICING FOR CUPCAKES
The flavor reminds me of the Seaside fudge from my childhood! A nice creamy frosting that's great for cakes and cupcakes, but also would do nice for soft cookies.
Provided by the80srule
Categories Dessert
Time 15m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream the cream cheese, maple syrup, vanilla, and milk together first with an electric mixer.
- Gradually beat in the confectioners sugar until thick and spreadable, approx 3-4 cups. You might have to whisk by hand really hard at the end to beat out any lumps.
- If the frosting is too thick to be spreadable, thin it out with some milk.
- Makes enough to ice about 12-15 cupcakes.
Nutrition Facts : Calories 242.2, Fat 6.7, SaturatedFat 4.2, Cholesterol 21, Sodium 59.2, Carbohydrate 45.1, Sugar 43.5, Protein 1.6
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
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