Monday, May 21, 2012

Fudge Frosting


Sometimes, I swear while I'm cooking. Okay, always. Recently, we had months of renovation on our house. Who do you think cussed more, the lady with the whisk, or the guys swinging hammers? (Hint: me.) Am I the only one who starts following a recipe, only to find myself muttering words that are not "fudge?" So, that's how this recipe came to be, in a hail of profanity, trying to fix a recipe that did not work.

Fudge Frosting
6 tablespoons butter
12 oz chocolate
5 tablespoons heavy cream
2 1/4 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 - 5 tablespoons milk
5 tablespoons chocolate syrup
pinch baking soda, if needed

Melt 6 T butter with 12 oz chocolate in a large saucepan. Semi-sweet, milk, dark, whatever kind, just not more than 2 oz baking chocolate. Here I used a chunk of leftover Passover candy and a handful of chocolate chips.
Whisk in 5 T heavy cream, take off the heat, and add in 2 1/4 C powdered sugar, 1 1/2 t vanilla and 3 T milk. Did it seize up and look horribly grainy? Now is the time for some cathartic swearing. Go on, get it out.
Okay, pull it together! Add about 5 T chocolate syrup. Do not go dirtying your measuring spoon - just squeeze a few good glugs of the stuff and whisk it in.
Smoothed right out, huh? Go figure! Now grab a spoon and taste. Sometimes inexpensive chocolate can be unpleasantly acidic.

Pop quiz:
1) To counteract an acid, you need a ___________?
2) What basic substance (other than soap) do you always have in your kitchen?
3) If you use more than a tiny pinch of baking soda, will the children hear you swearing from the other room when you have to throw out an entire batch of frosting?

Okay, pencils down. If you want to cut the acidity of the frosting, sprinkle a pinch of baking soda over the top and whisk it in. Add a little bit more milk to achieve an appetizingly gloppy, pudding consistency. This frosting will harden pretty fast, so have your cake ready to go.
This recipe makes enough for a two- or three-layer cake, although the one in the photo has strawberry filling between the layers. Pour most of the frosting on top of the cake and work it down the sides in sections. The finish will be shiny, but it won't fill in the grooves like spackle. Hey, most people get frosting out of a plastic tub - you get all the points.
 
Two thirds of a batch will cover 24 cupcakes.
 Sometimes they make it to the fridge to set up for an hour.
Sometimes they don't. What the fudge?


3 comments:

  1. ...and their fuggin' delicious! This combo is not my favorite at all. Now I've converted after tasting these! The frosting is not too sweet and I LOVE sweet. The texture snd taste were perfect. Thank you! Yummy!

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  2. Can you please list ingredients and steps recipe form, for novices like me :-)

    Thanks!!

    ReplyDelete