Devils Fudge Icing from Culinary Institute
From peetabear 15 years ago
- - to make
- Serves 0
this recipe goes with the Devil's fudge cake recipe ... i like to keep my cake and frosting recipes in a separate file... recipe is from the... Baking at Home with The Culinary Institute of America...... it makes enough for an 8-inch double layer cake
Ingredients
- 1 1/2 cups unsweetened cocoa powder shopping list
- 1/2 cup (1 stick) unsalted butter, at room temperature shopping list
- 1/2 cup light corn syrup shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup hot water shopping list
- 2 1/4 cups confectioners' sugar, sifted shopping list
How to make it
- In a stand mixer fitted with a paddle attachment, cream together the cocoa powder and butter on low speed until blended, scraping down the bowl with a rubber spatula as needed, until very smooth, about 2 minutes. Add the corn syrup, vanilla extract, and salt and continue to mix until evenly blended, 1–2 minutes. Add the hot water and mix on low speed until evenly blended.
- Add the confectioners' sugar, mix on low speed until blended, then increase the speed to medium and whip until the icing is very smooth and light, 2–3 minutes. Use immediately or transfer to a storage container, cover tightly, and refrigerate for up to 1 week.
The Rating
Reviewed by 12 people-
I will be needing this when I make the Devils Fudge Cake.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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Very nice,high 5!
lanabade
in Goshen loved it
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I could 'EAT' The 'Whole bowl' of this... drooling... HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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