This is by far the best chocolate frosting I've ever made! So simple and sooo good! ETA: I just wanted to come back and say that this makes the perfect amount of frosting for 2 13x9 pans of brownies. I used half and put the rest into the fridge. When my brownies came out of the oven I microwaved the frosting for 15 seconds, stirred and it was the perfect consistency to pour/spread over the hot brownies. It sets up nicely once it cools.
Wonderful, Creamy & so EASY! Made this exactly as recipe said. Frosted a warm 13 x 9 Chocolate Cake. Perfect, no need to change a thing. Thanks for sharing homegirl.
This was good. And easy. I usually make buttercream, but my husband wanted chocolate fudge. I doubled the recipe and I used Hersheys Special Dark chips, and a couple splashes of vanilla. Used it to frost 2 9 inch round cakes. Had some left over, put it in a dish and stuck it back in the fridge. Now I got some fudge. I used the hand mixer instead of the whisk and it was too warm to use immediately. I set it in the fridge and checked it every half hour for a couple hours . Then I forgot it and it was a little too stiff to spread. I just nuked it in the microwave for 10 seconds. Unless you want to use this as a ganache type frosting, this isn't something that's gonna be last minute. It needs to cool down. Thanks for a great recipe
I am in LOVE with this frosting! It's so fudgy, it tastes almost like brownie batter. Whipping it at the end was a bit of a workout; I think next time I'll let my mixer do that part for me. But the rest of the process was super easy, and this is by far the best chocolate frosting I've ever made.
I didn't have any chocolate chips, so I just used cocoa powder and some vanilla essence, it turned out really nice.
I made a yellow cake from scratch and thought I would try this icing.It turned out great and I was asked for the recipe from a 70 yr. old grandma,now thats impressive!
My son Joel helped me make this. "It is excellent," he says. Daddy says it reminds him of the icing a local bakery uses on their chocolate-covered doughnuts. The first time I made it, I used Fleischman's margarine, and it turned out so perfectly creamy that I got a little snooty about reviewers who had trouble, thinking myself to be a most talented cook. The second time, I used a store-brand butter. It took awhile after adding the chocolate chips to thicken -- in fact, it never reached the thickness of my first batch. I finally poured it on the cake anyway, and we guarantee the flavor was not affected in any way! Perhaps the brand or kind of margarine or butter can affect the consistency of the frosting? I used Tollhouse semi-sweet morsels both times. Do not let our disclaimer color your enthusiasm for testing this great recipe yourself. It's wildly delicious.
I just made this to top a box yellow cake and it is so so so good! My husband has been begging me to make him a cake with chocolate frosting and I've been putting it off because I'm not a big fan of frosting but I found this recipe and decided to give it a try and it blew us both away! Absolutely delicious! I didn't have a full cup of semi-sweet chips left so I used half semi-sweet and half milk chocolate and it worked great!
So good! Could easily be eaten alone as fudge (as I have actually done...) and perfect on anything you use frosting on, cake, brownies, anything! Made enough to frost 20 cupcakes with a shot of frosting left over!
I don't know what I did wrong, but my frosting turned into a brick. I boiled the mixture and then added the chocolate chip. I stirred and stirred, but the mixture would not get smooth and the butter separated from the mix and floated on top. After about five minutes of stirring I finally gave up, poured off the floating butter, and dumped the half solid mess into a pan. It hardened into a brick within minutes. But even with all the problems it was still very tasty, tasty enough to served to my guests. Everyone got a kick out of my "frosting fudge".