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
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.
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
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 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
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.
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
CHOCOLATE FUDGE FROSTING
Make and share this Chocolate Fudge Frosting recipe from Food.com.
Provided by Oldecowboy
Categories Dessert
Time 15m
Yield 2 1/3 cups, 15-25 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter. Add corn syrup, salt and vanilla; blend. Stir in cocoa. Add milk and powdered sugar alternately, beating until smooth and creamy after each addition. Add enough milk to make a good spreading consistency.
- NOTE: When using for smaller cakes or in cake decorating,, refrigerate extra icing in a covered container. Bring to room temperature before using. This keeps well and is useful for quick decorating jobs as beating again is unnecessary. To use for inscriptions, thin slightly with a few drops of water, milk, or coffee.
Nutrition Facts : Calories 215.5, Fat 6.9, SaturatedFat 4, Cholesterol 17, Sodium 85.5, Carbohydrate 38.6, Fiber 1.1, Sugar 31.2, Protein 1.3
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