Tasty Planner - Recipe - Chocolate Fudge Frosting by Pat Roberts

Instructions

Chocolate Fudge Frosting Joy of Cooking 1-1/2 recipes frosts 24 cupcakes

Stir until the sugar is dissolved, then cook slowly without stirring to 238 degrees, the soft ball stage: 2 oz. chocolate 1 cup sugar 1/2 cup cream

Remove from heat. Add: 2 tbsp. butter

Cool to 110 degrees. Do not stir the mixture, and do not jostle it, during this cooling period. You may place the pan in a bowl of ice water, to hasten cooling. Once cool, add: 1/2 tsp. vanilla

Beat the icing until it has thickened to spreading consistency.

More information: 1. Try cooling the mixture without putting it over ice water, to see if less of the mixture sticks to the bottom of the pot.

2. Do not heavily scrape the mixture from the bottom of the pot. 3. Start beating the mixture with a hand mixer while it is in the pot. Once the hand mixture has mixed in as much as possible from the bottom of the pot, transfer everything to a stand mixer, and continue mixing. 4. The frosting will be ready to spread when it starts to change color, to a lighter brown, and loses some of its glossy sheen.