Chocolate Fudge Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5T (63g) granulated sugar
5T (75g) water
2T (40g) corn syrup
1c (90g) cocoa powder
4T (80g) corn syrup or agave
2T (28g) neutral oil
2t (10g) vanilla extract
1c (226g) plant butter, softened
8c (900g) powdered sugar
1-4T cold water, for consistency adjustment
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Directions: |
Directions:In a small pot on the stove, combine the first 3 ingredients and bring to a boil for about 2-3 minutes, then pour into a bowl and allow to sit in the freezer to rapid cool while you work on the other ingredients.
In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass.
Add the oil, corn syrup, and vanilla and mix to combine.
Add the softened butter and mix well.
Add the powdered sugar and mix until smooth.
If needed, slowly add some of the cold water, about 1T at a time until you reach the desired consistency.
Use immediately or store in an airtight container for up to 2 weeks. May require re-whipping after storage. |
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Number Of
Servings: |
Number Of
Servings:Frosts a two layer 9" cake or 24 cupcakes |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is by far the best chocolate frosting I've ever eaten. Speaking of eating this frosting, it tastes amazing on cake, but a spoonful straight from the fridge is fudge heaven! The recipe is lightly adapted from Gretchen's Vegan Bakery. She blazed the way for vegan bakers everywhere and I would be lost without her recipes.
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