Yep, It’s true the very same recipe I used when I had my bakery!
Pro Bakery Fudge Icing Recipe is now yours to make with ease at home!
At first glance the recipe may seem like so many ingredients
However all of those ingredients you probably already have
Not to mention they all really do play a role in the final smooth outcome and stability of this rich silky fudge icing
But it’s actually really simple to make
Updates & Notes for Success:
I have adjusted the amount of confectioners sugar, believe it or not the original recipe used to be 8 whole cups!
Perhaps I was much sweeter in my younger years! LOL
For those who want it sweeter though you can obviously increase the amount all the way back up to the original 8 cups
You may have to add a few tablespoons of warm water though to get it to a spreadable consistency
The original recipe and video listed coconut oil in the ingredients but after many people had white streaks or a film of white oil and sometimes separation of the fudge icing
I have traced this back to the coconut oil and now use all vegan butter in it’s place
Additionally I also had a measure of shortening but have removed that ass well so the recipe as written below is the new improved version
Just by adding about a cup of this fudge icing to your favorite buttercream recipe you get instant chocolate buttercream!
- Granulated Sugar 5 Tablespoons (63g)
- Water 5 Tablespoons (75ml)
- Corn Syrup 2 Tablespoons (40g) (30ml)
- Unsweetened Cocoa Powder 1 Cup (90g)
- Very Soft Vegan Butter 4 Tablespoons (56g)
- Corn Syrup 4 Tablespoons (80g) (60ml)
- * you can sub glucose or golden syrup here
- Vegan Butter 1 cup (2 Sticks) (226g)
- Vanilla Extract 2 teaspoons
- Confectioner's Sugar or Icing Sugar 3 cups (360g)
- In a small pot on the stove, combine the first 3 ingredients and bring to a boil for about 2-3 minutes then pour into your mixer bowl fitted with a paddle attachment & add the cocoa powder and mix until it forms a firm mass.
- Add the vanilla extract
- Add the first measure of vegan butter (4 Tbs) and mix well.
- Now add the other measure of corn syrup and only when the mixture is cooled you will add the other measure of butter, mix smooth.
- Add the sifted confectioners sugar a little bit at a time and mix until smooth.
- ** Optional::: Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
Fudge icing can be stored at room temperature for up to 1 week
For longer storage keep refrigerated for up to 1 month
Freeze for 3 months