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Sunday, February 21, 2010

Gluten Free Chocolate Fudge icing...

What to do on a rainy Arizona afternoon with a bored 11-year old? This was our cure today. We made some cookies, but I want to talk about the icing. This icing is so simple and so good. Thick, fudgy, rich enough, but sweet enough, with just enough bitter notes of the cocoa...its perfect!
What I love about it too is its versatility. Make it thin for a glaze, medium for cookies, or thick and whipped for a cake!
Here is how. This makes about enough to frost 1-dozen cookies. Scale it up for more cookies, or for a cake.

1/4 cup powdered sugar

2 tbs cocoa powder
Milk (make this dairy free by using soy, almond, rice, or coconut milk)

With a fork, mix the sugar and cocoa in a bowl. Start adding the milk 2 tsp. at a time. Stir, and as the milk begins to moisten the icing it will come together. Depending on your climate, it could take more or less milk, so just keep adding and stirring until it comes together.

What you see on the cookies is a medium thickness, this took about 6-7 tsp. of milk.

For cakes:
Use less milk and make it thick. Put it in a mixer with a whisk attachment and whip it for several minutes until thick and fluffly.
For cookies:
Spread it right on from the bowl for a fudgy icing.

For glazes or a nice fudge sauce:
Add more milk until it will drizzle from the spoon. Warm it to use as a hot fudge sauce.

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