No Cook Fudge Frosting Recipes

MADE-IN-MINUTES NO-COOK FUDGE

Made-in-Minutes No-Cook Fudge image

This fudge is amazingly great, and made with absolutely no cooking or heating. Add chopped walnuts or almonds, or even other flavorings, if you like.

Provided by amanda123ns

Categories Desserts Candy Recipes Fudge Recipes Chocolate

Time 1h15m

Yield 16

Number Of Ingredients 3

Ingredients

1 cup virgin coconut oil, room temperature
1 cup unsweetened cocoa powder
½ cup honey

Steps:

Lightly grease 8x8 inch baking dish.
Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

Nutrition Facts : Calories 162 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 12.2 g, Sodium 1.6 mg, Sugar 8.8 g

FUDGE FROSTING

Fudge Frosting image

Just like fudge candy - only for a cake. Use a palette knife to make pretty swirls after spreading and that is the only decoration needed!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 12

Number Of Ingredients 8

Ingredients

2 cups granulated sugar
1 cup unsweetened baking cocoa
1 cup milk
1/2 cup butter, cut into pieces
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla
2 1/2 to 3 cups powdered sugar

Steps:

In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
Beat in vanilla and enough powdered sugar for spreading consistency.
Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.

Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 28 g, TransFat 0 g

NO COOK ICING

No Cook Icing image

Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.

Provided by Debi

Categories Desserts Frostings and Icings White

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup white sugar
1 egg white
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
½ cup boiling water

Steps:

In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g

NO COOK 7 MINUTE FROSTING

No Cook 7 Minute Frosting image

Make and share this No Cook 7 Minute Frosting recipe from Food.com.

Provided by Northern_Reflectionz

Categories Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 7

Ingredients

3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup boiling water
1/4 teaspoon cream of tartar
3 unbeaten egg whites
food coloring (optional)
coconut (optional)

Steps:

Mix sugar, cream of tartar, vanilla and egg whites.
Add boiling water.
Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

Nutrition Facts : Calories 646, Fat 0.2, Sodium 168.4, Carbohydrate 151.7, Sugar 150.9, Protein 10.8

NO COOK FUDGE FROSTING

No Cook Fudge Frosting image

This is a great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. Makes enough frosting for 2-8", 2-9" or 1 - 13x9 cake. Cook time includes cooling time.

Provided by Anita Harris

Categories Dessert

Time 40m

Yield 1 Cake

Number Of Ingredients 5

Ingredients

4 3/4 cups sifted powdered sugar
1/2 cup unsweetened cocoa
1/2 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla

Steps:

In a bowl mix together the powdered sugar and cocoa.
Add the butter, boiling water and vanilla.
Beat with mixer at low speed until combined.
Beat at medium speed for 1 minute.
Cool for 20-30 minutes or until spreading consistency.
Can refrigerate, covered for up to 2 weeks.
Before using let stand at room temperature about 3 hours or until spreadable.
OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
Before using, thaw and let stand until spreadable.

Nutrition Facts : Calories 3141.2, Fat 98, SaturatedFat 61.8, Cholesterol 244, Sodium 833.6, Carbohydrate 594.2, Fiber 14.3, Sugar 558.9, Protein 9.4

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