White Fudge Frosting Recipes

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

FUDGE FROSTING

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.

FLUFFY WHITE FROSTING

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.

FLUFFY WHITE FROSTING

Steps:

• In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
• In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

CREAMY FUDGE FROSTING

Steps:

• Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.

WHITE FUDGE FROSTING

Steps:

• In a saucepan melt butter.
• stir in granulated sugar and milk.
• Bring to boil, stirring occasionally.
• cool.
• Gradually add confectioners' sugar while beating with a spoon until smooth;.
• blend in vanilla.

FLUFFY WHITE FROSTING

Steps:

• Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.

FUDGE FROSTING

Steps:

• Combine butter, 3/4 cup sugar, half and half and coffee powder in large saucepan. Stir over medium heat until sugar and coffee powder dissolve and mixture simmers. Remove from heat. Add both chocolates; whisk until smooth. Whisk in vanilla. Pour chocolate mixture into large bowl. Sift in powdered sugar and cinnamon; whisk to blend. Press plastic onto surface of frosting. Chill just until firm enough to spread, stirring occasionally, about 1 1/2 hours.

FUDGE FROSTING

Steps:

• Combine cocoa, salt and sugar.
• Cream butter and vanilla. Add cream.
• Combine sugar mixture and cream mixture a little at a time, then beat two minutes at high speed with an electric mixer.
• Spread on cooled cake.