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
BROWN SUGAR FUDGE FROSTING
This frosting tastes exactly like Brown Sugar Fudge (we call it Penuche around here). It is a fantastic topping for Chocolate, Spice or Banana Cake) and is easy to make and spread (it does harden a bit on standing though). Really delicious (especially if you make sure and use REAL butter....margarine just doesn't create the same taste).
Provided by Tuffykenwell
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
- Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
- This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!
Nutrition Facts : Calories 257.4, Fat 7.9, SaturatedFat 5, Cholesterol 21.1, Sodium 64.4, Carbohydrate 48, Sugar 47, Protein 0.2
FUDGE FROSTING
Delicious frosting for my "Fudge Cake" or any chocolate cake recipe! Very decadent! (Cook time is after mixture comes to rolling boil)
Provided by SilentCricket
Categories Dessert
Time 16m
Yield 1 batch of frosting for layer cake or oblong cake
Number Of Ingredients 7
Steps:
- Mix all ingredients except vanilla in sauce pan.
- Stir over low heat until chocolate and shortening melt.
- Bring to a full rolling boil, stirring constantly.
- Boil 1 minute.
- Remove from heat and beat until lukewarm.
- Add vanilla.
- Beat until looks ready to spread.
- Use to frost my Fudge Cake or your favorite chocolate cake recipe!
Nutrition Facts : Calories 3069.6, Fat 136.8, SaturatedFat 46.8, Cholesterol 17.1, Sodium 712, Carbohydrate 488.5, Fiber 9.4, Sugar 423.1, Protein 11.3
FUDGE CUPCAKES BY JOANNE FLUKE
Make and share this Fudge Cupcakes by Joanne Fluke recipe from Food.com.
Provided by sandyfay
Categories Dessert
Time 45m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F Position rack in the middle of oven.
- Line a 12-cup muffin pan with double papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers, or you can butter and flour an 8-inch square cake pan or the equivalent.
- Microwave the chocolate, raspberry syrup and 1/4 sugar in a microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain its shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
- Measure flour, mix in baking powder and salt, and set aside.
- In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer--an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated.
- Add approximately a third of the flour mixture and a third of the milk. (You don't have to be exact--adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. Thwn that's incorporated, add the remainder of the flour and the remainder of the milk. Mix thoroughly.
- Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull you hand away, you can add it at this point. Stir thoroughly and you're done.
- Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full. If you decided to use the 8-inch cake pan instead of the 6-cup muffin tin, fill it with the remining batter.
- Bake at 350° for 20-25 minutes. The 8-inch cake should bake an additional 5 minutes.
- Fudge Frosting -
- 18 cupcake, or 12 cupcakes and 1 small cake, cooled to room temperature and ready to frost.
- 2 cups chocolate chips (12-ounce package).
- 1 14-ounce can sweetened condensed milk.
- If you use a double-boiler for this frosting, it's foolproof. You can also make it in a heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
- Fill the bottom; part of the double boiler with water. Make sure it doesn't touch the underside ot the top.
- Put the chocolate chips in the top of the double-boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionall ntil the chocolate chips are melted.
- Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
- Spread on cupcakes, making sure to fill in the "frosting pocked.".
- Give the frosting pan to your favorite person to scrape.
- These cupcakes are even better if you cool them, cover them and let ehem sit for several hours before frosting them.
JOAN'S FUDGE ICING
This fudgy icing is great on taste!
Provided by Cathy
Categories Chocolate Frosting
Yield 15
Number Of Ingredients 7
Steps:
- Combine sugar, shortening, cream, corn syrup, salt and slivered chocolate in a saucepan. Cook over low heat until chocolate and shortening melt, stirring continuously. Bring to rolling boil 220 degrees F (105 degrees C) and hold one minute. Remove from heat and begin beating and beat until 120 degrees F (49 degrees C). Add vanilla and beat to spreading consistency.n
Nutrition Facts : Calories 431.3 calories, Carbohydrate 63.8 g, Cholesterol 21.7 mg, Fat 20.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 7.7 g, Sodium 161.3 mg, Sugar 55.2 g
JOAN'S FUDGE ICING
This fudgy icing is great on taste!
Provided by Cathy
Categories Chocolate Frosting
Yield 15
Number Of Ingredients 7
Steps:
- Combine sugar, shortening, cream, corn syrup, salt and slivered chocolate in a saucepan. Cook over low heat until chocolate and shortening melt, stirring continuously. Bring to rolling boil 220 degrees F (105 degrees C) and hold one minute. Remove from heat and begin beating and beat until 120 degrees F (49 degrees C). Add vanilla and beat to spreading consistency.n
Nutrition Facts : Calories 431.3 calories, Carbohydrate 63.8 g, Cholesterol 21.7 mg, Fat 20.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 7.7 g, Sodium 161.3 mg, Sugar 55.2 g
JOAN'S FUDGE ICING
This fudgy icing is great on taste!
Provided by Cathy
Categories Chocolate Frosting
Yield 15
Number Of Ingredients 7
Steps:
- Combine sugar, shortening, cream, corn syrup, salt and slivered chocolate in a saucepan. Cook over low heat until chocolate and shortening melt, stirring continuously. Bring to rolling boil 220 degrees F (105 degrees C) and hold one minute. Remove from heat and begin beating and beat until 120 degrees F (49 degrees C). Add vanilla and beat to spreading consistency.n
Nutrition Facts : Calories 431.3 calories, Carbohydrate 63.8 g, Cholesterol 21.7 mg, Fat 20.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 7.7 g, Sodium 161.3 mg, Sugar 55.2 g
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