Fudge Icing
Rich and smooth. This easy icing will knock your socks off!
Dan: Dan
Recipe type: Icing
Serves: 3.5lbs
Ingredients
- Simple Syrup
- 2 Tablespoons corn syrup
- 5 Tablespoons water
- 5 Tablespoons sugar
- ½ teaspoon instant coffee (optional)
- ******************************
- Chocolate Fudge Base
- 15 Tablespoons Cocoa (90 grams)
- 2 Tablespoons vegetable oil
- 2 oz shortening
- 4 Tablespoons light corn syrup
- Combine in mixer. Beat till smooth. Reserve in bowl.
- *****************
- Fudge Icing
- 1 cup soft butter
- 1 teaspoon vanilla
- 10 Tablespoons simple syrup (from above)
- 2 pounds powdered sugar
- 6 Tablespoons water
- 2 oz chocolate chips, melted
Instructions
- Make the simple syrup. Combine the corn syrup, water, sugar and instant coffee in a small bowl. Microwave for 30 second increments until boiling. Allow to cool.
- Combine all ingredients for the chocolate fudge base in your mixer bowl and beat until smooth. Scrape your bowl and beat another few seconds.
- Add the softened butter to the bowl and beat.
- Add the vanilla and half the simple syrup. Beat.
- Add remaining simple syrup. Add half of the sugar and mix on low.
- Add remaining sugar and half of the water and mix on low.
- Add the melted chocolate chips and beat smooth.
- Thin the icing as desired with the remaining 3 tablespoons of water (I usually end up using all of the water.)
do u use sweetend or unsweetened coco pawders
Hi Grace!
I always use unsweetened dutch cocoa powder. The sugar in the recipe will provide the necessary sweetness. I hope that you enjoy the recipe. Happy baking!
Wow..looks delish..sure will try tonight to go with some vanilla cupcakes.. Thank you Dan
Hi, how many cups does this recipe yield?
Hey Jennifer! The recipe will make about 3.5 pounds of icing, which is a generous amount to fill and frost an 8″ or 9″ cake. I would say that it is about 6 cups total, but I’ve never meausured the yield in volume since I usually gauge frosting amounts by weight. I hope that this helps, let me know if you have any other questions. Happy Baking! ~Dan
Hi Dan! Does the icing dry out or stay soft?
HI Peter! It will form a sugary crust like an American buttercream would, but it does stay soft. Enjoy!