Cake Frosting Fudge Recipes (2024)

FAQs

What is fudge frosting made of? ›

Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat. Stir frequently until chocolate and butter are completely melted and mixture is smooth. Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

Why Is My Ermine Frosting Runny? If your ermine frosting is too runny, check the temperature. If it's a warm day, the butter may have been too warm before mixing, causing the frosting to become less stable. Softened butter should land around 65 to 70°F for best results.

Add powdered sugar

If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

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.

Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. Sprinkle in 1 to 2 tbsp (15 to 30 mL) of powdered sugar at a time, then stir it in and check the consistency.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

For a (16-ounce) tub of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Toasted nuts, coconut flakes, chocolate chips or chunks, halvah, and toffee will all add a fun new dimension of flavor. Stir in chopped up canned pineapple or fresh berries for an extra fruity kick.

Flavor with extract

If you're starting with vanilla frosting, adding flavor is one of the easiest tweaks you can make. A little of your favorite extract—whether it's almond, peppermint or lemon—would be a great addition. It's easy to go overboard with extracts. Start with 1/4 teaspoon, whip it in and taste.

Ermine frosting can be traced back to the 1800s and was the frosting used on mahogany cake – otherwise known as the OG red velvet. One of the main pros of this buttercream is that it uses way less sugar and butter than its popular buttercream cousin, the typical American buttercream.

Why is my Ermine buttercream grainy? ›

If your buttercream ends up with a grainy texture, don't worry. There are simple steps you can take to fix it. Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother.

Pain Points of a flour-based Buttercream.

If you've completed the recipe and your mix still looks a little lumpy or grainy, mix a bit more until it becomes smooth. You can over-whip it, though so watch for that. Overwhipping can cause the butter to soften too much; to avoid that chill it in the fridge.

If you are trying to avoid any sweetness to your frosting you could try some cream of tartar or some cornstarch mixed with a little milk. You can also whip heavy cream to stiff peaks and fold into the softened cream cheese. People use gelatin to thicken and set whipped cream frostings.

Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. ... For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.

How do I make store-bought icing pipeable? If your store-bought icing is too soft to pipe, you can stiffen it by adding powdered sugar. Use a hand mixer to incorporate 1 tablespoon of confectioners' sugar into your icing. Continue until your desired consistency is achieved.

Artificially Flavoured Vanilla Ice Milk (Modified milk ingredients, Sugars {sugar, glucose}, Mono- and di-glycerides, Guar gum, Polysorbate 80, Carrageenan, Artificial flavour), Hot Fudge Topping (Sugars (glucose syrup, sugar), Skim milk, Hydrogenated oil (Palm kernel or coconut), Cocoa (processed with alkali), Cocoa, ...

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, ...

Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings.

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.