CHOCOLATE FUDGE FROSTING
Use this frosting to make our Chocolate Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Prepare an ice bath; set aside. Place chocolate chips in the bowl of a food processor; pulse until roughly chopped.
- Combine cream, butter, and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly until butter is melted.
- With the motor running, pour cream mixture through the feed tube of the food processor; process until completely smooth, about 2 minutes. Transfer frosting to a bowl; set over the ice bath. Stir every 10 minutes, until frosting is thick and spreadable, about 1 1/2 hours.
CAROLINE'S CHOCOLATE FUDGE FROSTING
If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.
Provided by Carrie Reynolds
Categories Desserts Frostings and Icings Chocolate
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable (frosting will thicken as it cools).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g
DARK CHOCOLATE FROSTING
Yield makes enough to frost 1 8-inch layer cake
Number Of Ingredients 7
Steps:
- Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.
- Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners' sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.
- Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.
DARK CHOCOLATE FROSTING
This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
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