Frosting Hunt

[Number 18]

Hello

I like the frosting they use at Baskin Robbins for their cakes.

I don't know what it is exactly! It doesn't freeze.
It stretches a little like mozzarella.
Hold its shape.

You can see it in this picture piped on top and bottom.

 

[Sir_Loin_of_Beef]

Could it be fondant by any chance?

 

[bakechef]

The chocolate is likely what is called "ready ice" fudge frosting. It is similar to icing used on top of boston cream pie, eclairs, and donuts.

You could try finding a fudge frosting recipe and going from there. A chocolate ganache would also work well, and taste a bit better and less sweet. But for the texture you desire, something with corn syrup would work well.

This is the bucket it comes in..

 

[Number 18]

Could it be fondant by any chance?

Nope.

The chocolate is likely what is called "ready ice" fudge frosting. It is similar to icing used on top of boston cream pie, eclairs, and donuts.

You could try finding a fudge frosting recipe and going from there. A chocolate ganache would also work well, and taste a bit better and less sweet. But for the texture you desire, something with corn syrup would work well.

This is the bucket it comes in..

I just checked their website, and they also refer to it as chocolate fudge.
And I think it does contain a glossy ingredient as corn syrup, because its very glossy.

Ok so I found this recipe but I think its a little runny, what should I add to thicken it up?

​

Frosting

* 1 can Eagle Brand, or sweetened condensed milk
* 3-5 squares baking cocoa
* 1 teaspoon water
* 2 teaspoons vanilla extract

~ To make the frosting, use either a double boiler, a heavy sauce pan placed on low heat, or electric skillet on low heat.
~ Pour the milk into the pan and add the cocoa squares and water.
~ Stir constantly until the mixture is smooth and creamy, about 15 minutes.
~ Remove from heat and cool for 5 minutes.
~ Add 2 teaspoons vanilla.
~ Stir until smooth.

 

[bakechef]

If you want it thicker, just add more chocolate.

It will probably firm up more as it cools.