Cocoa Fudge Icing Recipe

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Cocoa Fudge Icing

S I

By
@SyiLuvsPastries

I first made this icing while making eclairs for my final practicals in culinary school. It's my favorite icing/glaze to use when I make eclairs, cream puffs, & donuts as it sets up nicely and has a great shine to it.


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Rating:

Comments:

Serves:

Makes 40 ounces.

Ingredients

STAGE #1

16 oz
granulated sugar
5 oz
light corn syrup
4 oz
water
1/8 oz
salt (1/2 tsp)

STAGE #2

4 oz
softened butter
8 oz
confectioner's sugar
3 oz
unsweetened cocoa
1/4 oz
vanilla extract
hot water as needed

Directions Step-By-Step

1
STAGE #1
Combine granulated sugar, corn syrup, water and salt in a saucepan. Bring to a boil, stirring to dissolve the sugar. Cook to 240°F. Wash the sides of the pan down with a clean pastry brush and hot water once the sugar comes to a boil.
2
STAGE #2
While the sugar is cooking, combine the butter, confectioner’s sugar, and cocoa until evenly combined using a paddle attachment of electric mixer. * DO NOT OVER MIX - or will lose its shine.
3
STAGE #3
~ With the mixer running at low speed, slowly pour the hot liquid into the cocoa mixture.
~ Add the vanilla and continue mixing until the icing is smooth, creamy and spreadable.

Variable: If necessary, thin the icing with a little hot water (DO THIS BY HAND). Icing may be re-heated for future use.

About this Recipe

Course/Dish: Cakes, Chocolate