Cookbook:Fudge Frosting
| Fudge Frosting | |
|---|---|
| Category | Frosting and icing recipes |
| Yield | Enough to cover a 10 inches (25 cm) cake |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | Chocolate
This is a rich non-greasy frosting that goes on hot and stiffens as it cools.
Ingredients
[edit | edit source]- 5 cups (625 g / 1.38 lb) powdered sugar
- 3 oz (85 g) unsweetened baking chocolate
- 2 tablespoons margarine
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
Procedure
[edit | edit source]- Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.
- Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.
- Mix in the sugar, still keeping the mixture somewhat hot. You might not use the exact amount listed. Just keep adding sugar until the frosting is as thick as desired.
- While still hot, spread the mixture on cake or brownies. Mixture will stiffen.
Notes, tips, and variations
[edit | edit source]- A very small amount of milk may be added if the mixture is unspreadable even while hot. Don't add more than you truly need.
Warnings
[edit | edit source]- Steaming hot cake will release moisture which may collect under a frosting. Cold cake may cause a frosting to stiffen prematurely. Thus, you should use a warm cake.