Cake Frosting Fudge Recipes (2024)

FAQs

What is fudge icing made of? ›

Combine butter, milk, cocoa and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat; stir in vanilla. Place powdered sugar in medium bowl; add cocoa mixture.

SAM'S TIP: When making this frosting, it can be tempting to turn up the heat to encourage the chocolate and butter to quickly melt. Don't do it! Heat that's too high will cause your chocolate to seize and turn grainy and you'll have to start over.

Frosting-Filled Doughnuts:Inject frosting into the center of baked or store-bought doughnuts using a pastry bag. Dust with powdered sugar or cocoa for an extra touch. 6. Frosting Swirls on Hot Beverages:Add a dollop of frosting on top of hot chocolate, coffee, or warm milk for a sweet and creamy addition.

A fudge cake can be either brown chocolate cake, or white chocolate fudge cake. Despite its name, it does not contain fudge. It instead seeks to mirror the taste of chocolate fudge. It is commonly eaten at celebrations, parties, or gatherings.

Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. Sprinkle in 1 to 2 tbsp (15 to 30 mL) of powdered sugar at a time, then stir it in and check the consistency.

I recommend refrigerating it if you are not going to use it within 2-3 days as it does contain butter. What is fudge icing made of? This chocolate fudge frosting recipe is made with butter, powdered sugar, cocoa powder, salt, corn syrup, coffee, vanilla, and chocolate chips.

Raid your pantry for flavor boosters.

Other smooth ingredients that you can add to amp up a canned frosting are peanut butter (or any nut butter of your choosing), fruit preserves or jam, nutella, marshmallow creme, cookie butter, or a citrus curd.

How do you stiffen store-bought frosting? ›

How do I make store-bought icing pipeable? If your store-bought icing is too soft to pipe, you can stiffen it by adding powdered sugar. Use a hand mixer to incorporate 1 tablespoon of confectioners' sugar into your icing. Continue until your desired consistency is achieved.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

If you're not baking anytime in the next month, you can keep your leftover frosting in the freezer, where it will last up to three months. But whatever you do, make sure you don't store it on the counter.

In any case, the high sugar content means you can freeze either home-made or commercial frosting for YEARS if kept well sealed and at normal freezer temperatures. It should freeze ok for several months.

A simple plastic container will do the job as long as the lid stays on firmly. Put your buttercream frosting in the fridge for up to 1 week. Food is often at its best when it's served fresh, but if circ*mstances dictate that you have to save your buttercream frosting for later, then the fridge is a good starting point.