This did not turn into frosting at all.I went by the recipe exactly.It just turned into a pale blob of sugary slop.All those ingredients ended up in the garbage.I was skeptical about making an icing without icing sugar,I didn't have any.I should have just went and bought some and made my usual recipe.
Oh my goodness! I used butter instead of shortening and it came out perfect.
i just made this. i found that after it boils for the solid minute, it was really easy to pour into my kitchen aid mixer and set it on speed 2 to stir until it was ready to spread. i might try chilling my metal bowl in the frig prior to "stirring" next time to speed it along. i had to work quick to spread it on my cake but found it easier with a knife over a spatula! (took 15 min in the mixer... i think the metal bowl held heat so it took longer than it normally would) tastes just like fugde!!
This was so good and so easy. I have always been lazy and gone with the canned frosting. Never again. Be sure to time it correctly and then add 10 seconds. It set up so fast I had to hurry and get it spread. I also beat it setting the pan in ice water to hurry it along. Worked great.
This recipe turned out as it should have. I believe other reviewers are having issues because they either are not allowing it to come to a rolling boil prior to timing and/or not beating it long enough (complaints about it being too thin). If you overbeat, I think you'll end up with a pan of fudge. The flavor & consistancy was exactly that of fudge (like homemade fudge). I frosted the Ho Ho Cake with it and while the kids loved it, the four layers were challenging to frost!
I would say overall, it was very sweet for my taste. If I were to make it again, I think I would reduce some of the sugar and take the suggestion of sundaymorning and use butter in place of the shortening. Thanks for sharing!
Is this frosting supposed to have a ganache like texture after it has cooled? I'm having a difficult time getting it to thicken.
What is the ideal texture for the finished frosting?
I am looking for a great tasting NON buttercream chocolate (and vanilla) frosting that will maintain its shape so I can use it for boarders, etc. Any help will be most appreciated!!!
I just made this recipe today to frost 24 cupcakes and had leftovers. It is simple to make but does take time and effort. Any one ending up with a gloppy sugary mess either didn't boil it the full minute or didn't beat it long enough as it can take up to 20 minutes all together of beating time...depending on your mixer.
I used salted butter in place of both the salt and the shortening and it came out great. I didn't find this recipe here though it was in my mother's 1956 illustrated Betty Crocker Cookbook. I was searching prior to posting the recipe myself. Thank you for posting this as it really is a wonderful recipe.
Loved this little recipe! I used it to frost Ho Ho Cake and it was the bomb! I'll be using this as a standard fudgy frosting from now on!
OMGoodness! This reminded me soooo much of my Great Grandma's fudge recipe! This is postively fantastic -and I have NEVER made homeade frosting!!! I was afraid I would fail at this and my cake would just have to go without. Thank you for an easy-to-follow recipe and such a decadent one, at that! Even my hubby said it tasted like his Mom's (HUGE compliment). Your recipe brought back such fond recipes! Thank you!
This actually tastes like fudge. It is dense, creamy, and delicious. If you're looking for something out of the ordinary and utterly divine, I would highly recommend this recipe!! Fabulous.