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Whipped Fudge Frosting
Preparation info
- Yield: enough to generously ice the top and sides of
1
cake, 10 × 4 inches - Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
6 ounces 170 g 4 ounces 115
Method
- Chop both types of chocolate into small pieces. Place in a mixing bowl and reserve.
- Place the cream and the glucose or corn syrup in a saucepan and bring to a boil. Pour over the chopped chocolate in the bowl and stir until the chocolate is melted. Add the liqueur and the butter and continue stirring until all of the ingredients are incorporated and the mixture
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