No Cook Fudge Frosting Recipes
NO-COOK NEVER-FAIL FUDGE
This recipe came from a dear friend of mine. It is an unbelievably delicious fudge! This fudge has been a hit with all who have tried it. Don't let them know the ingredients until they have tasted it; they still won't believe it has cheese in it. Also, it is easier to make if the recipe is halved. Pecans can be substituted for walnuts.
Provided by Mary
Categories Desserts Candy Recipes Nut Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 6
Steps:
- Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
- Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 48.6 g, Cholesterol 31.7 mg, Fat 18 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 8.3 g, Sodium 176.1 mg, Sugar 44.8 g
NO COOK FUDGE FROSTING
This is a great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. Makes enough frosting for 2-8", 2-9" or 1 - 13x9 cake. Cook time includes cooling time.
Provided by Anita Harris
Categories Dessert
Time 40m
Yield 1 Cake
Number Of Ingredients 5
Steps:
- In a bowl mix together the powdered sugar and cocoa.
- Add the butter, boiling water and vanilla.
- Beat with mixer at low speed until combined.
- Beat at medium speed for 1 minute.
- Cool for 20-30 minutes or until spreading consistency.
- Can refrigerate, covered for up to 2 weeks.
- Before using let stand at room temperature about 3 hours or until spreadable.
- OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
- Before using, thaw and let stand until spreadable.
Nutrition Facts : Calories 3141.2, Fat 98, SaturatedFat 61.8, Cholesterol 244, Sodium 833.6, Carbohydrate 594.2, Fiber 14.3, Sugar 558.9, Protein 9.4
NO COOK CHOCOLATE FROSTING
Make and share this No Cook Chocolate Frosting recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 31m
Yield 1 cake's worth
Number Of Ingredients 5
Steps:
- Combine dry ingredients in a mixing bowl.
- Add remaining ingredients and beat on low until combined.
- Beat 1 minute on medium speed.
- Cool 20-30 minutes.
NO-COOK FUDGE FROSTING
copied this from better homes and gardens cook book.
Provided by loretta lee
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Combine powdered sugar and cocoa powder.Add butter,boiling water,and vanilla.Beat with an electric mixer on low speed till combined.
- 2. Beat for 1 minute on medium speed.Cool for 20 to 30 minutes or till mixture reaches spreading consistency.
- 3. This frosts the tops and sides of two 8-or 9-inch cake layers
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NO-COOK FUDGE FROSTING | BETTER HOMES & GARDENS
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4.5/5 (23)Calories 462 per servingTotal Time 15 mins
- In a large mixing bowl combine powdered sugar and cocoa powder. Add butter, boiling water, and vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. If necessary, cool for 20 minutes or until mixture reaches spreading consistency. Or, if frosting is too thick, add additional boiling water, 1 tablespoon at a time, until mixture reaches spreading consistency. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.)
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Cuisine AmericanCategory Dessert
- Spray an 8-x8-inch pan or a loaf pan with nonstick spray. Line the pan with parchment paper and spray again lightly with nonstick spray.
- Put the chocolate chips in a microwave-safe bowl (or melt them in a saucepan over low heat). Microwave one minute, stir, then microwave in 30-second intervals until the chocolate chips are completely melted and smooth.
- Add the melted frosting to the bowl and stir until completely combined. Scrape the fudge mixture into the prepared pan. Let sit at room temperature until firm, or refrigerate to speed up the process.
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