I have a request for white cake with chocolate fudge flavor frosting and need to decorate with royal icing (name and design).
Does anyone have a good chocolate fudge frosting recipe that holds up to smoothing for decorating? I usually make the italian buttercream but am not sure this will have the deep chocolate flavor that was requested.
Also, has anyone worked with modeling chocolate for letters and circles?
I'm also on the hunt for a good fudge flavour frosting to fill a cake that i'll be working on this weekend. I've seen one in most saved recipes, but I have yet to try it. The fact that it's a most saved though is a good sign.
Here is the recipe that I use for chocolate fudge icing. It's a cream cheese base, but trust me...it tastes just like a piece of fudge after it crusts. I use it on my cupcakes and cakes and it crusts and comes out very smooth and is thick enough to hold a shape when it is piped.
½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla extract
½ cup unsweetened cocoa
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream (heavy whipping cream)
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and cocoa, beat until it gets fully incorporated into the butter and cream cheese. Add powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated.
i recently made a fudge frosting which turned out delicious, it was more like a ganache with evaporated milk. it was quite spreadable so i am sure you can use it to fill and frost the cake. its from martha stewart
makes 1 3/4 cup
1 (12-ounce) bag semisweet chocolate chips
1/4 cup confectioners' sugar
1/2 teaspoon coarse salt
3/4 cup evaporated milk
1/2 teaspoon pure vanilla extract
Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.
Thank you for the recipes. I will let you know what worked and hopefully send a picture