Sweet Notes:My Favorite Chocolate Fudge and Swiss Butter Cream Frosting

Hello there Sweet Friends,
     These are two of my favorite frostings to work with Chocolate Fudge a.k.a Happy Glad Frosting and Caramel Butter Cream with demerara sugar.

Pipe using a couple attachment to a piping bag or
#10 or # 12 round tip

I used a leaf # 67 and rose tip #104

This frosting easily becomes stiff consistency with the addition of sifted powdered sugar and it freezes well too. Many times I just use melon baller to create candy like truffles and roll in cocoa. Place them back in the fridge for a cool treat on ice cream or decorations for cakes and cupcakes. Simple and Versatile because the butter  and milk milds out the sugar, but both the milk  and the butter can be substituted if you want a nondairy frosting.

Happ Glad Fudge Frosting Recipe:

1 stick of butter or earhbalance

2/3 cocoa powder 

1/3 milk or nondairy milk

3 c. 10x sifted

1 tsp. Vanilla or butter flavor

Melt the butter stir in cocoa then alternate stirring in Milk and powdered sugar. Then Stir in the vanilla or other flavoring. 

For the Swiss Butter Cream I used Gretchen's Recipe but with  demerara sugar (per here advise, I used her recipe several times her way, first:)

*Sweet Note~ Do you know that most people love the taste of butter cream, but have come so accustom to the sugary sweet flavor of American butter cream, that it is the most requested. Especially from Children.

Here is a Frosting taste test hosted by Ann Reardon on How to cook that...


Happy Baking