Storing Leftover Chocolate Fudge Frosting Give them a good stir with a fork or whisk before adding them to the stand mixer - it will ultimately give you a smoother chocolate fudge icing. The cocoa powder and powdered sugar may have lumps when you remove them from their packages. But, the truth is… you may end up with some anyways! You’ll remember that I suggested using powdered sugar instead of granulated to avoid lumps. Lumpy chocolate fudge icing? No problem!.If you find it’s a bit much for your palate, I recommend adding a pinch of table salt to take that sweet edge off.ĭon’t worry - it won’t make the frosting salty. This chocolate fudge icing recipe is definitely sweet. Not only will you avoid a mess, but you’ll also get perfectly smooth results! You can gradually increase the speed to medium as you go. Start on a low speed when you cream the butter and sugar together with your stand mixer. If you can’t run out to the store to grab some, you can use cream and a dash of vanilla extract instead. International Delight Vanilla Iced Coffee – Adds somethin’ special to this fudge frosting recipe! The vanilla and coffee complement the cocoa powder perfectly.Powdered Sugar – For smooth chocolate fridge frosting, use powdered sugar instead of granulated.I typically opt for Dutch-processed varieties (it’s less acidic), but you can use your favorite. Unsweetened Cocoa – Unsweetened is best because the iced coffee is quite sweet on its own.If you can, add a pinch of salt to make up for it. That said, the taste may be slightly different. Now, if you’re watching your sodium intake, you can definitely use unsalted instead. Salted Butter – I like using salted butter as that means I don’t have to add any additional salt!.Check out our 40+ International Delight recipes here! Ingredient Notes and Substitutions Double score!īy now, you know how much we love their coffee creamers and have for some time. I firmly believe that it’s thanks to one very special ingredient: International Delight® Vanilla Iced Coffee!Īs you may know, coffee enhances the chocolate flavor, and this iced coffee already has vanilla in it. Just a few tastes and Munchkin and I were totally HOOKED!! We went through several variations before this gem of a chocolate fudge frosting recipe came to be. Making this chocolate fudge icing with her was definitely a memory that I will cherish forever. If the frosting hardens before all the cakes are iced, place the saucepan over a medium heat and stir until the frosting is melted and smooth enough to spread again.My daughter (Munchkin for short!) has officially become my taste tester, and I can’t tell you guys how happy it makes me.Īs she gets older, I’ve been doing everything I can to make each day more memorable. Working quickly, spread the cupcakes with the caramel fudge frosting and allow to set. Add the icing sugar and whisk until smooth. Increase the heat to high, add the milk and vanilla and bring to the boil for 3 minutes, stirring occasionally. To make the caramel fudge frosting, put the sugar, butter and salt in a small saucepan over a low heat and stir until the sugar is dissolved. Remove from the tin and allow to cool on a wire rack.ģ. Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean. Divide the mixture between the paper cases. Add both the flours and whisk until just combined. Pour the mixture into a large bowl and allow to cool for 15 minutes. Put the maple syrup, milk, sugar, butter and chocolate in a saucepan over a low heat and stir until melted and smooth. Line a 12-hole muffin tin with paper cases.
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