A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Devil's Fudge Icing
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- #43226
This icing is perfect for decorating cakes and cupcakes, or just eating straight off the spoon. This recipe will quickly become your go-to whenever you need a delicious chocolate icing.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
2 1/4 cups powdered sugar
1 1/2 cup cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup hot water
directions
Sift the powdered sugar and set aside.
Combine the cocoa powder and butter in a mixing bowl. Beat on medium speed with an electric mixer, scraping down the sides as needed, for 2 minutes.
Add the corn syrup, vanilla, and salt and beat on medium speed until incorporated.
With the mixer running on low speed, add the hot water and mix well. Add the sifted powdered sugar. Beat for 1 minute then increase the speed to medium and beat until the icing is smooth, about 3 minutes.
Use the icing immediately or store in a covered container in the refrigerator for up to 1 week. Beat the icing at room temperature before using.
nutrition data
33 calories, 1 grams fat, 6 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
February 3, 2010
I just made this icing... it's a nice rich fudge icing, so you only need a very thin layer (I put them on chocolate cupcakes). I forgot about the water until after I incorporated the corn syrup before the icing sugar. But I think that was correct, because my Baking&Pastry book from the Culinary Institute of America also says to add the water at this point. The book also suggests to store at room temp in a sealed container.
I just made this icing to put on my favorite chocolate cake. Suprisingly it was scrumptous in flavor. I added an extra 3 ounces of butter for a moister texture and you will need to add extra powdered sugar to get the spreading consistency that you desired. I have found my chocolate icing for my chocolate cake. Once you make a few adjustments, trust me, you will fall in love with this recipe too.