Finding The Perfect Fudgy Icing...not A Problem Any More!
Decorating By PennySue Updated 8 Aug 2007 , 8:53pm by redpanda
Oh my goodness. I just made the best chocolate fudgy icing in the world, maybe in the universe! It's from cakejournal.com (Louise). She's here on CC. Let me tell you, it is the best. I frosted cupcakes this evening with it and it's a dream. Can you tell I'm excited?! Here's a pic and a big thank you to Louise again!
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Oh WOW!!! It looks amazing ... so shiny and fudgy!!!! Please, please, PLEASE share the recipe!!! Your cupcakes are beautiful! 
Hi can you tell me what it is called on the cake journal site. Looks sooo yummy!! 
Honey_Cakes it's just over half way down the first page. It's on mini cup cakes and Louise is the name on the bottom of the recipe, I would assume it's that one.
Now, can someone please tell me what equals 100 grams?
Thanks,
darkchocolate
100 grams is equal to 3.527396 ounces.
Here's the website that does all the conversions for you:
http://www.ask.com/web?q=convert+100+grams+to+ounces&qsrc=8
HTH
Verina
Egg yolks in it? These days, I'd prefer not to use raw egg in any recipes. (Not to sound negative or anything.)
"Thank you! You can find Louise's recipe on www.cakejournal.com She is a real sweetheart! I made one and a half recipes and I made the following changes...1/2 C +1Tbl soft butter and chocolate...6 egg yolks...about 2+ cups of p sugar. Follow her recipe and then beat it in your mixer for a few minutes till it's the consistancy you want. It does get thicker as it cools.
Yes those are nut cups and I made a very small cut on the rim for people to tear them open. I just like the way they look. They also make a nifty mini cake."
This is my post from the gallery. Since the yolks are wisked into the hot cocolate and butter, they do cook somewhat. I confess I ate a spoonful last night with no ill effects.
Egg yolks in it? These days, I'd prefer not to use raw egg in any recipes. (Not to sound negative or anything.)
The recipe I saw called for pasteurized egg yolks, which shouldn't have any salmonella risk. While still technically raw, they have been heat-treated.
Pasteurized is the only way I go for raw eggs in recipes these days.
Even though it says Pasteurized would it need constant refrigeration once made?
I'm sorry if this is stupid or obvious but I've never used eggs or anything like that in frosting before and everything I use eggs in gets cooked fully like cake lol.
Ok, I've never seen pasturized eggs before. (any idea where to find them?) I added them in while the butter/chocolate was still very hot. I'm thinking that one could keep the b/c over the hot water (double boiler) and add them. That way they would be cooked and I don't think it would effect the icing. If it became too stiff, a little cream would do the trick.
BTY, I just nuked some to try pouring it over one of the cupcakes I removed from the paper like a mini cake. It worked pretty good.
redpanda, where did you find them?
Like Doug said, they are in the same refrigerated case as the regular eggs, but quite a bit more expensive. I don't use them often, but because I am VERY paranoid about raw eggs, I think they're worth it.
They look just like regular eggs on the outside, but I do find that the egg inside is a bit different texture. They work really well for the recipes I've tried, though.
OhMyGoodies, the finished product would need refrigeration, the same as if you had used regular eggs.
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