Beer And Sauerkraut Fudge Cupcakes Beer Frosting Recipes

FUDGE FROSTING

Fudge Frosting image

This frosting uses flour to thicken it and keep it together, rather than the cooked protein structure of egg whites (Classic Butter Cream and 7 Minute Frosting), or the strong bond between butter and air (Classic Butter Cream and Quick Vanilla Butter Cream). After making all four frosting recipes, we've done most types except a Swiss Buttercream which is similar to a 7 minute, where you heat the egg whites with sugar, but for not as long and then you add creamed butter to it. There are also ganache frostings which start with melted chocolate and blend liquids into it like cream, corn syrup, vanilla, etc., and are never whipped, to make a shiny more dense chocolate frosting. There's also cream cheese frostings where you beat the cream cheese until very fluffy and add ingredients for sweetness and flavor.

Provided by Food Network

Categories dessert

Time 30m

Yield frosting for 1 layer cake

Number Of Ingredients 6

Ingredients

2 cups milk
2 tablespoons all-purpose flour
8 ounces (2 sticks) cold unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled slightly

Steps:

Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.
Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.

SAUERKRAUT AND BEER FUDGE CAKE

Sauerkraut and Beer Fudge Cake image

Make and share this Sauerkraut and Beer Fudge Cake recipe from Food.com.

Provided by Donna M.

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup butter or 2/3 cup margarine
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup beer
2/3 cup sauerkraut, rinsed and drained

Steps:

Cream butter and sugar together, beating until fluffy.
Beat in eggs, one at a time, then vanilla.
Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
Stir in sauerkraut.
Pour batter in two 8-inch round pans or one tube pan, greased and floured.
Bake at 350°F for about 40 minutes, or until cake tests done.
Cool 10 minutes and turn out of pan(s).
Cool completely and frost with your favorite fudge icing.

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