Difference between revisions of "Fudge Frosting"
RealRecipes (talk | contribs) m (moved Cookbook:Fudge Frosting to Fudge Frosting: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Dessert|Dessert]] | [[Chocolate|Chocolate]] |
| − | This is a rich non-greasy [[ | + | This is a rich non-greasy [[Frosting|frosting]] that goes on hot and stiffens as it cools. |
==Ingredients== | ==Ingredients== | ||
| − | * 5 [[ | + | * 5 [[Cup|cups]] [[Confectioners' Sugar|powdered sugar]] |
| − | * 3 [[ | + | * 3 [[Ounce|ounces]] unsweetened [[Baking Chocolate|baking chocolate]] |
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoons]] [[Margarine|margarine]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Vanilla|vanilla]] extract |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Corn Syrup|corn syrup]] |
==Procedure== | ==Procedure== | ||
| Line 16: | Line 16: | ||
#Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot. | #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 exactly 5 cups. Just keep adding sugar until the frosting is as thick as desired. | #Mix in the sugar, still keeping the mixture somewhat hot. You might not use exactly 5 cups. Just keep adding sugar until the frosting is as thick as desired. | ||
| − | #While still hot, spread the mixture on cake or [[ | + | #While still hot, spread the mixture on cake or [[Brownie|brownies]]. |
#Mixture will stiffen. | #Mixture will stiffen. | ||
==Warnings== | ==Warnings== | ||
| − | Steaming hot [[ | + | Steaming hot [[Cake|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. |
==Tip== | ==Tip== | ||
| − | A very small amount of [[ | + | A very small amount of [[Milk|milk]] may be added if the mixture is unspreadable even while hot. Don't add more than you truly need. |
[[Category:Dessert recipes|{{PAGENAME}}]] | [[Category:Dessert recipes|{{PAGENAME}}]] | ||
[[Category:Chocolate recipes|{{PAGENAME}}]] | [[Category:Chocolate recipes|{{PAGENAME}}]] | ||
[[Category:Frosting and Icing recipes|{{PAGENAME}}]] | [[Category:Frosting and Icing recipes|{{PAGENAME}}]] | ||
Revision as of 17:55, 5 April 2012
| Dessert | Chocolate
This is a rich non-greasy frosting that goes on hot and stiffens as it cools.
Ingredients
- 5 cups powdered sugar
- 3 ounces unsweetened baking chocolate
- 2 tablespoons margarine
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
Procedure
- 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 exactly 5 cups. 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.
Warnings
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.
Tip
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.
