Cake Frosting Fudge Recipes (2024)

FAQs

What is fudge frosting 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.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture. Storage Tips: Once you achieve the perfect consistency, store your frosting in an airtight container.

You can add some extra icing sugar (confectioner's sugar) to the icing to thicken it. Otherwise refrigerate the icing for up to 10 minutes, stirring it every 2 minutes, until it has reached a thick, but still spreadable, consistency.

Whip it good.

Dump your canned frosting into a large mixing bowl with a hand mixer or into the bowl of an electric mixer and whip it up. Without even adding any other ingredients, this will aerate the frosting for a fluffier consistency.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Chocolate is very sensitive to heat and melts at just above body temperature. But if it gets too hot then it will turn grainy or lumpy and the fats will start to separate out. Sometimes this can be corrected by adding some cream or water.

How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.

Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.

Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good.

Does whipping canned frosting make it better? ›

Better Homes and Gardens tested whipping store-bought frosting and confirmed that the process really does increase the quantity due to “beating air into the frosting.” Simply stirring canned frosting may also help spread it more easily.

Add a little vegetable shortening: Mixing in a small amount of vegetable shortening can help loosen up the icing and make it smoother and easier to spread. Whip it: Use a whisk or fork to whip the icing vigorously. This can help incorporate air into the icing and make it lighter and easier to spread.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

Sugar, Water, Palm Oil, Corn Syrup, Cocoa Processed With Alkali, Corn Starch, Canola Oil, Contains 2% Or Less Of: Salt, Mono And Diglycerides, Sodium Acid Pyrophosphate, Natural And Artificial Flavor, Polysorbate 60, Modified Corn Starch, Potassium Sorbate (Preservative), Citric Acid, Soy Lecithin, Xanthan Gum, ...

Frost with whipped cream: Whip the cream with the powdered sugar and vanilla until it forms soft peaks. Use an offset spatula to spread the whipped cream all over the cake. If desired, use a piping bag to create rosettes or other decorations.