Thick & Creamy Fudge Frosting Recipe
I have tried so many fudge frosting recipes and have not been able to find one that I love - they're never rich and creamy enough. I am looking for something that is rich, thick and creamy, not like a buttercream, but more of a fuddge. Does anyone have a great fudge frosting recipe?
Replies to This Discussion
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Permalink Reply by Sarah Unruh on
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How about trying 2 cups of chocolate and 1 cup of condensed milk?
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Permalink Reply by Lindsey on
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Sarah - Am I adding the chocolate and condensed milk to the buttercream? And I'm assuming the chocolate is powdered? Please elaborate. I appreciate any and all help!!
Sarah Unruh said:How about trying 2 cups of chocolate and 1 cup of condensed milk?
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Permalink Reply by Susan Williams on
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Fast Fudge Frosting
1-lb confectioner sugar (we used about 4 cups)
1/2 C cocoa
1/4 teaspoon salt
1/3 C boiling water
1/3 C butter softened
1 teaspoon vanilla
Combine sugar, cocoa, and salt. Add water and butter; blend.
Add vanilla. Frosts top and sides of two 8 or 9 inch layers
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Thanks Susan, I will give this a try!!
Susan Williams said:Fast Fudge Frosting
1-lb confectioner sugar (we used about 4 cups)
1/2 C cocoa
1/4 teaspoon salt
1/3 C boiling water
1/3 C butter softened
1 teaspoon vanilla
Combine sugar, cocoa, and salt. Add water and butter; blend.
Add vanilla. Frosts top and sides of two 8 or 9 inch layers
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Susan! Very yummy! Thankfully my baby woke up and needed me because I couldn't walk away from the bowl! I'm a bit addicted to chocolate!
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Permalink Reply by Angela Wright Pineda on
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You can also make a whipped ganache...
1 half pint of heavy whipping cream
1 half stick of salted butter
12 oz of premium semi sweet chocolate chopped or chocolate chips
In a microwave safe glass bowl bring the whipping cream and butter to a boil (about 1 to 1:30 minutes)
Immediately put the chocolate into the hot liquid and allow to sit for 1 minute. Blend with hand wisk until totally smooth.
Transfer ganache to a mixing bowl and allow to cool to room temp. Then mix on high until light and fluffy (about 2 to 3 minutes). Then ice the cake as you like.
The ganache can also be used in its melted state (no mixing just the hand wisk part) as a poured fondant to enrobe cakes or dip cookies and fruits. You can also let it sit to room temp and not mix and crumb ice a cake with it. Very versatile icing, and super rich!
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Angela, Thanks. I've made ganache before... and ate it... without putting it on anything! :) I do have one question. For example... once I whip the ganache and use it as a filling in a cake, can the cake sit on the counter (after a coating of buttercream frosting), or does the whipped ganache need to be refrigerated? Does this make sense?
Thanks, Lindsey
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Ganache will "turnover" faster than butter cream but you still should have at least 24 hours before you would need to refrigerate. If you keep your cakes semi frozen when you fill & Ice you should have a good 12 hours longer.
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