Easiest Best Fudge Frosting
I found this recipe years ago, and it got rave reviews, but I lost it and have looked for it ever since. Only 3 ingredients, VERY simple, and it generously frosts a 13 X 9 pan of brownies or Cake. Works best when slightly warm. I usually use it on brownies, (but usually have a little left for on top of ice cream)....Feel free to experiment....You can use semi sweet, dark, or milk chocolate, and you can garnish the top with nuts etc, but move quickly before it sets up all the way and your garnish won't "stick". Onr try and you will be hooked on the simplicity and the great flavor!
- Ready In:
- 12 ounces chocolate chips
- 3 tablespoons butter
- 1 (12 ounce) can sweetened condensed milk (not evaporated milk)
- In microwave safe bowl ,melt the chocolate chips until just melted 1-2 minutes.
- Stir with a spatula or scraper. Stir in the butter. Let the mixture sit for 4-5 minutes.
- Add the can of sweeetened condensed milk and stir until smooth.
- That's it! Frost the brownies or cake immediately as this mixture will set up and become more fudgey as it cools. If it cools too fast for you, place in the micrewave for 15 seconds to loosen it back up a bit.
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Made this to cover a toffee cake traybake I had made for a school fundraiser. I had all the ingredients in and it was so easy to make. As mentioned you need to work quickly to spread it or put on any toppings. I added caramel sauce and butterscotch pieces to the top and it sold out quickly. First time I have made a frosting without icing sugar, will make again soon.
This is delicious! I wanted to test it with brownies but didn't find a new recipe as quickly as I wanted to. So I made my recipe #420741, which makes 6 cupcakes, and used it with them. I have tons of frosting leftover though, so I won't do that again unless I scale one recipe up or down. However, this frosting is easy to make (I used a hand mixer to incorporate the SC milk) and easy to work with. I think it would be an excellent brownie or cake frosting because it didn't hold it's shape on the cupcake. It slowly leveled itself out into a perfectly smooth surface, like a chocolate ganache over a layer cake would look. The taste? During the 5 minute waiting time in step 2, I nearly ate a 1/2 cup of the stuff! I'll definitely make this again! This time I had a combination of chips already opened for a previous recipe & wanted to use them up, so I had a semi-sweet/milk/white chocolate combination frosting. Thanks for sharing this super fast frosting fix, The Jelly Room! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0