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Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re going to be making icing and it’s a very special icing to me. It’s brown sugar coco icing and it’s a very fudgey tasting actually if you let it harden a bit it will be fudge. If you do not beat it long enough because it is a beaten sort of icing. If you do not beat it long enough then it could be a chocolate sauce or fudge sauce for ice cream.
So let’s get started. This morning I baked two small pound cakes for 2 different purposes and you can see their just small but their for demonstration purposes so the focus is not on the pound cake. So I set that one aside. I did let them cool down to room temperature and actually I put this within a refrigerator a little bit because when you try to ice the cake it needs to be at least room temperature or cooler.
If it’s warm then the layers on top of the cake will peel off as you try do the icing so let’s start our icing. In this sauce pan like this maybe you’re going to put 2 cups of packed brown sugar. There we go and then we want 4 tablespoons of coco and this is not sweetened in a way it’s like hot coco mix for chocolate or anything like that. It’s just 4 teaspoons of coco and I’ve measured 4 teaspoons and put it in this little container.
We need 4 teaspoons also of milk. I’m using skim milk. We need 1 teaspoon of vanilla extract. Here we go. We need 1 stick of butter at room temperature and I think I’ll chunk that up a little bit since it’s nice and soft at room temperature. This will happen along a little bit as we cook it. So we’re going to blend this together and move it all to the stove and the idea here is to bring it to a boil and boil it for 1 minute.
So as soon as it starts boiling I’m going to start watching the clock and take it off the stove after 1 minute and that’s when I will add one more item and then I’ll start beating it so let’s go over here and then put it over heat. I’ll just start with low heat. The idea at the beginning is to bring it to a boil and it is probably amazing to look at this and think that you’re going to get any liquid out of it but remember a lot of that is butter so the butter is going to melt and it will boil.
We need to get those lumps of sugar mashed down so it won’t take long until we find that this is boiling. This has just come to a boil and you can see I’ve turned the heat to a low level and I’m stirring constantly but all I have to do is one minute worth of this so give me a minute and I will have this way to finish up. Now this has been boiling for 1 minute I don’t want to go longer so I’m going to remove that in the heat turn the stove off and come over here to the counter some work space.
What I’m going to add is baking soda, 1 teaspoon so we add 1 teaspoon in and it has an amazing reaction people get all bubbly and its appearance will change totally and that’s when you want to start beating it. So you beat this until it becomes a nice spreading consistency. Making icing of the fudge variety is a little tricky but I wanted you to see what it looks like when it’s beaten to the point for you would call it spreading consistency.
That’s just about there and when you get to that point you have to move fairly quickly or it could set up on you and again have fudge but that’s not a bad thing necessarily unless you really needed this for icing your cake. So I’m going to start icing the cake and I love this for just any cup of cake whose flavor would go okay with the chocolate icing. So I’m going to bring my cake over and I like to get around the edges first, around the sides so I’m just going to put some on the spreader and go down one these sides and see that spreading consistency I was talking about.
If I had stopped sooner it would be drizzling and it would be like a glaze or something which might taste good but it would not hold up. What we’re going to do is to be able to finish this spreading and walk away from the cake and let it set up and you come back it will be just a fudge topping for the cake that will be so delicious you won’t believe it. If we have some leftover which I’m hoping will happen then I will turn that into a dish and cut into squares if I want to when it hardens and use that as fudge.
I’m being a little messy unless I have to pull that in my hand maybe using two hands would help here. You don’t have to ice the cake one handed. But you see how it’s spreading without any trouble, if yours is not doing that, there is a problem either it’s too runny or it’s too stiff but this is spreading consistency and I’m not having to really rush but remember this is a very small pound cake if you have a 2-layer cake you’re going to put a layer of icing on the top layer or excuse me on the bottom layer of your cake and then put your cake together then go around all of it’s sides and then to the top so you’re going to have to move a little faster than I am here because you don’t want it all set up before we get it on there.
It’s after you get it on there. You want it to set up and look pretty so I’m not doing the best job in the world but I think you get the idea of what it looks like and now we’re ready for the top and that’s what I love to do because we get to some icing out there and sort of decorate so what a good chunk of icing out and believe me this is the best tasting icing in the world. You have to put it on the top of the cake that it goes with. Don’t pick a strawberry cake more like I guess it wouldn’t be too bad but a fruit cupcake maybe wouldn’t be as good with this. I can see this really beginning to want to set up so my decorating skills are not going to be very useful here if I let to set up much more so I will just kind of go around and I swirl it a bit.
We have some leftover so what I’m going to do with this is put it in a little. I don’t want to just leave it sit like this because it would harden in this form that has no form but if you scoop it out then you can place it in a little bowl like this and it will harden and it will make some nice pieces of candy for you. So you have a little bit of chocolate fudge in the afternoon in addition to the cake. And I did ice that in a very heavy manner if you have a large cake.
Remember the little bowl of icing that I had well it’s pretty much empty because I turned that into some little pieces of fudge. If you have leftover icing it makes great fudge. If you have a large cake you won’t have any leftover icing but let’s go to the cake that we had. It was just a simple pound cake and so it’s a very small cake but the focus here was not on the cake thing. It was on the icing and you can see it has hardened. I let it sit to room temperature and actually just take it in the refrigerator for a few minutes before I sliced it.
I made a few sizes and here I removed one them and let’s just take a little bite. I want to get some of that pound cake but definitely some of the icing wants to fall apart. My truly all time favorite icing to make.