RECIPE #248, DAY #337
ORIGINAL RECIPE:“No-Cook Fudge Frosting” from Better Homes and Gardens online*
TIMING: 10 minutes
DIFFICULTY: Easy, especially for frosting
TOOLS: A stand-up mixer with a whisk attachment is appreciated, but not necessary
COOK TYPE: Boiling a little water is all
HEALTH: It’s frosting. It is not made with beans or tofu or anything.
EXPERIENCE: This is solid. Which is great, because many frosting recipes just don’t hold up. But after just (about) 15 minutes of cooling in the freezer, this went right in the piping bag and onto some cupcakes, then made it all the way to a Girl Scout party, through a ceremony, and into the hands of the revelers. And all the while, it kept its form.
It tasted pretty much like chocolate fudge.
NOTES: I added 1 teaspoon of peppermint extract to this recipe to make the cupcakes “Thin Mint,” then topped with crushed Thin Mint cookies.
As with any frosting, you may have to adjust the amount of powdered sugar or boiling water to make it the exact right consistency for piping and holding its shape. It’s a little more complicated with this recipe, however, because it has to cool before you see it’s true colors. I just trusted the recipe and the warmth of my hands during piping, and it worked.
As always, your cake must be completely cooled before icing.
I halved this recipe for 36 mini cupcakes and had leftover. But full-sized cakes are a whole other story.
I wonder if you could use peanut butter powder instead of the cocoa powder and make yourself a peanut butter frosting… Or half and half and make a pb-coco frosting…
- Bring a couple of cups of water to a boil. Remove from heat.
- In the bowl of your stand mixer or a large mixing bowl, whisk together 8 cups powdered sugar and 1 cup cocoa powder.
- Add 1 cup softened butter, 2/3 cup boiling water, and 2 teaspoons vanilla. (Also, add any other natural extracts you may want, like peppermint or almond). Continue to whisk on low speed until combined and then got to medium speed for 1 minute. Cool for 20 minutes and check for consistency.
Serve as frosting on a cake. Duh. Or a chocolate chip cookie.
*Recipe has been changed from the original.