BrunaBelle
02-15-2010, 12:58 AM
Devil's Fudge Icing
• 1 1/2 cups unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup hot water
• 2 1/4 cups confectioners' sugar, sifted
How to make:
• In a stand mixer fitted with a paddle attachment, cream together the cocoa powder and butter on low speed until blended, scraping down the bowl with a rubber spatula as needed, until very smooth, about 2 minutes.
• Add the corn syrup, vanilla extract, and salt and continue to mix until evenly blended, 1–2 minutes.
• Add the hot water and mix on low speed until evenly blended.
• Add the confectioners' sugar, mix on low speed until blended, then increase the speed to medium and whip until the icing is very smooth and light, 2–3 minutes.
• Use immediately or transfer to a storage container, cover tightly, and refrigerate for up to 1 week.
• 1 1/2 cups unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup hot water
• 2 1/4 cups confectioners' sugar, sifted
How to make:
• In a stand mixer fitted with a paddle attachment, cream together the cocoa powder and butter on low speed until blended, scraping down the bowl with a rubber spatula as needed, until very smooth, about 2 minutes.
• Add the corn syrup, vanilla extract, and salt and continue to mix until evenly blended, 1–2 minutes.
• Add the hot water and mix on low speed until evenly blended.
• Add the confectioners' sugar, mix on low speed until blended, then increase the speed to medium and whip until the icing is very smooth and light, 2–3 minutes.
• Use immediately or transfer to a storage container, cover tightly, and refrigerate for up to 1 week.