Devils Fudge Icing From Culinary Institute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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this recipe goes with the Devil's fudge cake recipe ... i like to keep my cake and frosting recipes in a separate file... recipe is from the... Baking at Home with The Culinary Institute of America...... it makes enough for an 8-inch double layer cake Ingredients:
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 |
Directions:
1. 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.
2. 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.
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