Cake Frosting Fudge Recipes (2024)

FAQs

What is fudge icing made of? ›

Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat. Stir frequently until chocolate and butter are completely melted and mixture is smooth. Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture. Storage Tips: Once you achieve the perfect consistency, store your frosting in an airtight container.

Creamy ingredients like Nutella, cream cheese, marshmallow creme, peanut butter or another nut butter will give the store-bought frosting tons of flavor with some additional smoothness. Mix in 1 cup of cream cheese or 1/2 cup of marshmallow creme or nut butter per can of frosting for a creamy delight.

Chocolate is very sensitive to heat and melts at just above body temperature. But if it gets too hot then it will turn grainy or lumpy and the fats will start to separate out. Sometimes this can be corrected by adding some cream or water.

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

Add corn starch

If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)

There are a few different recipes for white fudge, but this birthday cake fudge, which tastes just like your favorite Funfetti Cake Recipe, is made with butter and heavy whipping cream. The fudge's flavor comes from vanilla extract, almond extract, and granulated sugar.

What are the ingredients to Pillsbury chocolate fudge frosting? ›

Sugar, Water, Palm Oil, Corn Syrup, Cocoa Processed With Alkali, Corn Starch, Canola Oil, Contains 2% Or Less Of: Salt, Mono And Diglycerides, Sodium Acid Pyrophosphate, Natural And Artificial Flavor, Polysorbate 60, Modified Corn Starch, Potassium Sorbate (Preservative), Citric Acid, Soy Lecithin, Xanthan Gum, ...

Raid your pantry for flavor boosters.

Other smooth ingredients that you can add to amp up a canned frosting are peanut butter (or any nut butter of your choosing), fruit preserves or jam, nutella, marshmallow creme, cookie butter, or a citrus curd.

Buttercream is a sweet and fluffy frosting made by creaming butter and sugar. Other common ingredients include milk (to create the perfect texture) and vanilla (for simple, crowd-pleasing flavor). Though vanilla is the most popular buttercream flavor, it's also commonly found in chocolate or fruit-flavored varieties.

Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.

Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings.

At its most basic, icing, like our White Icing, can be a simple combination of confectioners' sugar and liquid (cream, milk, citrus juice, or liqueur) mixed to a smooth consistency that's thick enough to coat the surface of a cookie but thin enough to spread into a completely smooth, almost puddle-like layer.