Plain Fudge Icing
Recipe Steps
Plain Fudge Icing
Group 1
-
g/ml:
600 -
Ingredients:
EOI Solite or EOI Gateau Gold -
Method:
Begin mixing and cream only slightly.
Group 2
-
g/ml:
2000 -
Ingredients:
Icing sugar -
Method:
Stir the icing sugar into the slightly creamed EOI Solite.
Group 3
-
g/ml:
200 -
Ingredients:
Water -
Method:
Add the water gradually and cream. (approx 2 min.)
- 2800
- Total Weight
Additional Information:
Here is a mellow eating icing that remains soft and is never sticky. The quantity is suitable for a 10 litre bowl. This flavoursome icing can be coloured as desired. When required, fruit flavours may be added with a very pleasing effect.
Points of Importance
Fudge Icing may be used immediately and sold within a few minutes.
Recipe Uses:
Solite Vegetable 15kg
Vegetable shortening for butter style crémes and fudge icing. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Gateau Gold 15kg
Vegetable shortening for use in cakes, biscuits and crémes. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
