Difference between revisions of "Fudge Frosting"
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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. | 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 | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:Chocolate | + | [[Category:Chocolate Recipes|{{PAGENAME}}]] |
| − | [[Category:Frosting and Icing | + | [[Category:Frosting and Icing Recipes|{{PAGENAME}}]] |
Latest revision as of 13:58, 9 May 2012
| Chocolate
This is a rich non-greasy frosting that goes on hot and stiffens as it cools.
Contents
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.
