Photo: Fudge Frosting Recipe
This frosting uses flour to thicken it and keep it together, rather than the cooked protein structure of egg whites (Classic Butter Cream and 7 Minute Frosting), or the strong bond between butter and air (Classic Butter Cream and Quick Vanilla Butter Cream). After making all four frosting recipes, we've done most types except a Swiss Buttercream which is similar to a 7 minute, where you heat the egg whites with sugar, but for not as long and then you add creamed butter to it. There are also ganache frostings which start with melted chocolate and blend liquids into it like cream, corn syrup, vanilla, etc., and are never whipped, to make a shiny more dense chocolate frosting. There's also cream cheese frostings where you beat the cream cheese until very fluffy and add ingredients for sweetness and flavor.
Ingredients
- 2 cups milk
- 2 tablespoons all-purpose flour
- 8 ounces (2 sticks) cold unsalted butter
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled slightly
Directions
Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.
Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.
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By MaineDreamer62
Connecticut
on October 14, 2012
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thank you for the person who noted they contacted FN I made and just watched how I made the recipe. This is for the office for Bosses Day! LOL He is a chocolate freak LOL So thank you!!
Enjoy but know sometimes you have to play with a recipe to make it work even a FN one to have it be what you would like. They too make typo's
By ozz54
Westchester, IL
on September 12, 2011
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I followed MiCook's advice and used proper quantities. It was ok...but extremely sweet. I added another oz of unsweetened chocolate , which helped a little. I'll continue to look around for a better recipe
By MI cook
on May 31, 2011
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This recipe is also on the Cooking Channel's site and the reviews there also indicated problems. After inquiring of the FN, I received a reply stating the correct amount of powdered sugar should be 4 cups and the correct amount of milk should be 1 cup. They indicated that they will be correcting the recipe but that was several weeks ago. Hopefully, no one else spends their time or ingredients following the incorrect recipe, only to be disappointed!
I hope this helps!
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