This is a fudgy frosting and requires that the mixture boil (just like when making fudge). This recipe does not call for powdered (confectioners') sugar. If the frosting doesn't set up then it wasn't boiled hard enough. CDKitchen has made this recipe with success so follow the directions and you will too!
1 cup granulated sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla extract
In a medium saucepan, combine the sugar, cocoa powder, butter, and milk. Stir until smooth and bring to a HARD boil over medium heat. Boil for one minute.
Stir in the vanilla and remove the pan from the heat. Let cool slightly. Do not let it cool too much or it will harden too quickly.
Beat with a mixer on medium-high speed for 3 minutes or until it is a spreadable consistency.
The frosting will harden as it sits so it should be immediately spread on the cake, cupcakes, or brownies.
Use a heavy-bottomed saucepan to prevent the sugar mixture from burning.
Stir the mixture constantly while it's heating to prevent sticking and clumping.
Add the vanilla extract after removing the mixture from heat to preserve its flavor (otherwise the flavor starts to cook off).
For a smoother frosting, sift the cocoa powder before adding it to the saucepan.
Be careful when handling the hot sugar mixture as it can cause burns.
Make sure to have your cake or cupcakes ready to frost as this frosting sets quickly.
Use a spatula or knife dipped in hot water to help spread the frosting more easily.
For a glossy finish, spread the frosting while it's still warm.
Try adding a pinch of salt to enhance the chocolate flavor.
Yes, you can use any type of milk including whole, skim, or a non-dairy alternative like almond or soy milk.
Granulated sugar is recommended for the right texture, but in a pinch, you could use a fine caster sugar.
The cocoa powder is essential for the chocolate flavor, but you can use a different type of cocoa or cacao powder if preferred.
A hard boil means that the mixture is boiling vigorously and cannot be stirred down.
If the frosting hardens too quickly, reheat it gently while stirring until it reaches a spreadable consistency.
Yes, you can add different extracts like almond, mint, or orange (or any complimentary flavor).
It's best used immediately after making. If needed, store in the refrigerator and gently reheat to soften.
Yes, you can double the ingredients, but make sure to boil the mixture for the correct amount of time as it will take longer to come to a boil.
If the frosting is too thin, continue to beat it for a bit longer, or let it cool slightly more before beating.
Store the frosted cake in an airtight container to prevent it from drying out.
No. This is a boiled icing which does NOT use powdered sugar. You'll see in some reviews people have added it when the recipe didn't turn out for them (from not boiling it hard enough) but you absolutely are not supposed to use confectioners sugar in this recipe.
Medium Saucepan: For combining the sugar, cocoa powder, butter, and milk, and for bringing the mixture to a hard-boil. A heavy saucepan will help keep the mixture from burning.
Measuring Cups and Spoons: For measuring the granulated sugar, cocoa powder, butter, milk, and vanilla extract.
Stirring Spoon or Whisk: For stirring the ingredients in the saucepan to make sure they are well combined before boiling.
Mixer: Used to beat the frosting on medium-high speed for 3 minutes until it reaches a spreadable consistency.
Flexible Spatula: For scraping down the sides of the saucepan while mixing.
Offset Spatula: For spreading the frosting onto cakes, cupcakes, or brownies once it has reached the desired texture.
Spoon: For eating the frosting right from the pan. We don't judge.
Chocolate Cake: Spread this fudgy frosting on a classic chocolate cake for a double chocolate experience. The richness of the frosting enhances the cake's chocolate flavor.
Brownies: Use the frosting as a decadent topping for baker's chocolate brownies, adding an extra layer of indulgence. The gooey texture pairs perfectly with the chewy, nutty brownie base.
Chocolate Cupcakes: Frost your chocolate or vanilla cupcakes with this fudgy frosting for a fun and festive treat. The frosting's shiny finish and intense flavor will be a hit at any gathering.
Ice Cream Sundae: Drizzle this fudgy frosting over vanilla or chocolate ice cream for a quick sundae upgrade. Its thick, fudgy nature stays in place, creating a satisfyingly rich chocolatey layer atop the ice cream.
Dipping Sauce for Fruits: Serve the frosting warm as a dip for fresh strawberries, bananas, or apple slices.
Pancake Topping: Pour the warmed frosting over stacks of pancakes or waffles for a sweet breakfast option. The fudgy texture makes breakfast feel like dessert.
Chocolate Drizzle for Cookies: Use the frosting to create a drizzle over cookies, such as sugar or peanut butter cookies. The glossy finish and flavor add sophistication and a special touch to simple cookies.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
September 26, 2020
I love this icing. I followed the directions, but stopped mixing the icing when it was still pourable. I covered a 13 x 9 inch cake with the warm icing. It was perfect. I would never ruin it by adding confectioners sugar!
September 25, 2020
The people who said it was bad are not good bakers I am 11 and could make this .super great and mouth watering
July 8, 2020
This incredible..easy delicious. I poured over my chocolate cake..everyone loved it.
July 6, 2020
The recipe was good and tastes good, but I did exactly what the instructions said and my sugar just never disintegrated so itâs like crunchy icing bc of the sugar but otherwise good recipe
Sounds like you didn't bring the mixture to a HARD boil.
July 29, 2019
This is the stuff chocolate dreams are made of. I love this kind of frosting. It's fudgy which is great for brownies.
People who are saying it's runny maybe you didn't read the recipe right. Mine turned out not too thick or runny it's in between and this is my first attempt. It gets thicker as it boils.
October 28, 2017
I made this 5 minutes ago and it turned out just fine. When you don't have icing sugar this recipe is perfect. Thank you
April 23, 2017
This is my favorite kind of icing but I'd never tried making it myself (my mom used to make it when we were kids). Turned out pretty good. It's very fudgy like. I used it on white chocolate brownies (yummmm!)
April 11, 2017
It looks great on the cake and is creamy and thick although it was not very sweet so i added a little more sugar but otherwise it was AWESOME!!!! I will definitely use THIS recipe again :) THANK YOU !!!
March 30, 2017
Recipe worked perfectly, thanks!
January 7, 2017
Very good and sweet although it very thick.
December 29, 2016
It worked well!
FYI - You submitted 5 reviews for this recipe, we only approved the first one.
October 8, 2016
worked great. didnt measure, just made by eye and taste. it boiled up like a syrup then i removed from heat (constantly stirring, into a water bath(heated in metal mixing bowl on stove) added a splash of milk and the vanilla, stirred until lukewarm and definatley coated a spoon. immediately poured onto a bundt chocolate cake. yummy, thank you!. maybe next time ill add a couple egg yolks.
September 29, 2016
Hey i tried this on the vegan cake i make and it was wonderful. Didnt bother to beat it though. Just poured it on it stiffened up great would definitaly use it again
August 27, 2016
I made reduced sugar chocolate cake from scratch and it turned out to be one of my best quick cut recipes in a long time. It was so moistly delicious I just HAD to top it off with something far more sophisticated than plain old sugar free icing and to say the least I have super sympathy on my oldest brother dealing with the onset of diabetes. I searched for a recipe that needed no powdered sugar and came across this one. I must say it. turned out AMAZINGLY BEAUTIFUL and I was able to reduce the sugar, use 2% milk and cook it to perfection. It spreaded with ease and set up gorgeously in the nick of time. I made some adjustments that were perfect, I replaced 1/2 of the sugar with Sucralose and as I mentioned used 2% . Now, I wonder if I should tell my family that it has half the sugar which means lower carbs than a boxed cake mix and tubbed icing? Nah, let's let 'em eat cake!!
August 2, 2016
I altered half the ingredients to make it vegan and I added in some dark chocolate (just for fun)- I also didn't have an electric beater or hand beater so had to use a hand blender - still worked out great!
July 27, 2016
perfect recipe thanks
July 1, 2016
Followed the directions, turned out perfectly--fudge-y, chocolate-y, smooth, very easy. It takes quite awhile to beat to spreadable consistency with the electric hand mixer; but I am a lazy cook who hates washing up, so beat it in the same pot I made it, so it was likely warmer to start with. Couldn't be any easier.
May 27, 2016
This frosting is fudgy, but hardened up very quickly before I even got it spread out. It barely covered the top of my 8X8 cake. It was nice in a pinch because I didn't have any powdered sugar, but I will not be making it again.
It's a very precise recipe. If it hardened up too fast then it boiled too long.
April 8, 2016
I loved the flavor, but it definitely was not a frosting, but more of a glaze. It was runny but delicious, basically melted watery fudge. Of course took longer than a "minute"- I put mine in a separate bowl in the freezer to speed it up. Worth a try if you don't have powdered sugar or frosting and you need some asap.
It definitely shouldn't have been watery! Sounds like it didn't boil hard enough to become spreadable. Boiled icings are tricky.
April 7, 2016
This turned out great! A little note: with granulated sugar, you need to cook it on low heat and keep stirring until the sugar disolves then reduces to the desired consistency. This is not a short process but worth it in the end.
January 23, 2016
Love, Love, Love! I will be making this more often!! I just mixed up some chocolate pudding and put in it and it is to die for!! Big hit in my house!! Thank you so much for this recipe!!!
January 16, 2016
so delicious. my friends loved it and it goes extra well with strawberries. i don't know why people are hating this recipe,because it is one of the best recipes I know. Love it
It looks really nice and I'm looking forward to trying it. Just one question. Is the icing creamy or not?
It is a boiled frosting so it's more like a fudgy type frosting.
December 22, 2015
Super delicious so easy to create.
July 9, 2015
Very fast and easy! Everyone at home loved it! Haven't needed another recipe since I found this one!
February 19, 2015
It was great. Didnt have can frosting or powdered sugar to make frosting for cupcakes for my children 100 day party at school. It was just like my mothers, when I was young. The teachers save the ones I made and took them home, because they were homemade. Thank you!
February 1, 2015
I made this with brown sugar, and no vanilla...turned out SO GOOD. (220g brown sugar)
January 6, 2015
Simple yet satisfying. the first ever frosting recipe I tried and I dont think I want to try any other.Everyone at home loves it!
If you were to make this into a vanilla icing recipe, how would you alter it?
You could probably just replace the amount of cocoa with additional granulated sugar. Since it would be losing the flavor of the chocolate, I think it would need more vanilla to make it a palatable frosting - but now we're throwing off the ratios of liquid/dry ingredients, so it would probably need a little trial and error. Sorry that I don't have a simple answer for it!
November 9, 2014
great!
October 17, 2014
Absolutely amazing! Found this because I didn't have enough confectioner's sugar for the Hershey's Chocolate frosting. I doubled the recipe and put everything, except for vanilla, in the pan at once and stirred constantly. The result was glossy and heavy, sort of like a ganache. Cooled slightly in a cold water bath and put in stand mixer bowl. Turned it on high and just beat it while I did other things. I added some confectioners sugar but it probably was not necessary. This recipe is delicious and definitely a keeper because I rarely have confectioners sugar!
October 13, 2014
It worked!
September 25, 2014
Thank you! This recipe is amazing! I was baking for my son's school charity event and realized I had no icing sugar. I followed the instructions to the letter and have a perfect result. Thanks again, this really got me out of a pickle.
August 11, 2014
if you triple the recipe and cool it in the fridge for a while it makes fudge
July 30, 2014
Just put it on my brownies... its perfect!! Brought to boil slowly and beat for 3 mins.. Yummy!
July 6, 2014
So, without better instructions, if you have a "hot stove" that has a mind of its own when trying to boil things, you'll end up trying this twice as you'll BURN the first batch! Milk, sugar, butter in the pan on LOW heat until butter is melted and sugar is almost dissolved (stir constantly)! Once you have almost NO visible sugar granuals left, mix in the cocoa powder and bring to medium low heat to get it to boil. Keep gently stirring! Once it begins to boil evenly rapidly, shut off burner and remove from heat! Allow to cool 1 minute. Add vanilla. Stir until well mixed. I then transferred to a bowl and took to the fridge. Let sit 1 hour in fridge. Removed and allowed to come to room temp. Whipped with the mixer...creamy, fluffy, YUMMY!!
June 25, 2014
Just made this for a cake and it came out rich, thick and chocolatey. I let it cool for a few minutes and then mixed it with an electric mixer for 3 minutes. It does get really thick quickly so it's best to spread it on right after it's mixed. It's a great recipe because it uses ingredients that I always have on hand. This isn't a light and fluffy frosting so if that's what you're looking for you will be disappointed.
June 18, 2014
Yummy! Turned out perfect and was so easy to make!
June 17, 2014
I had no chocolate or icing sugar so opted for this. AMAZING. took a while with the electric whick but the end result was exactly what i wanted!
June 15, 2014
Aaa amazing Sugary. Chocolaty. I dipped buttercream filled cupcakes in this luscious frosting. Like the kind my gramma made 80 years ago. Best ever. I did cook for 1 min 35 seconds. Cooled and beat by hand for 2 mins
June 10, 2014
Loved it! I'm only 13 and made it super quick and easy! When I want to, totally making it again!!!
June 9, 2014
Yum and so easy!
April 24, 2014
Worked rally well! used unrefined sugar, and whisked by hand but still came out great, like a chocolate fudge icing! really good :)
April 22, 2014
ended up a little grainy but overall good. used it on brownies.
April 18, 2014
This was really good. However, I made some changes to make it to my own taste. I doubled the sugar and then after boiling and mixing I added cream cheese and it was so good!
April 16, 2014
I put it in the refrig after to cool it quickly and when i took it out to beat, it was too hard. i added about 1T of brewed coffee to thin it out and it came out GREAT! you don't taste the coffee, but my friend is still raving about the frosting. I forgot to save the link, but I, luckily, found it again.
March 30, 2014
Turned out perfect and I will use it again
March 29, 2014
Great recipe, tasted like fudge in icing form!
March 25, 2014
Super fudgey! I love this recipe! It's very delicious and I will definitely make it again!
March 25, 2014
I love this recipe. I made my daughter a Choco cake recently and realized I didn't have any powdered sugar for frosting. I will never use a powder sugar frosting recipe ever again! Too sweet and you lose all the chocolate flavor. This recipe is spot on and it really wasn't a big deal to boil for a minute. My rec for anyone using this is that you may want to consider doubling the recipe - following these amounts made *just* barely enough frosting for a pan cake. Delicious!!
March 19, 2014
How long do u have to let it cool?
March 18, 2014
I measured exactly as the recipe stated and boiled, whipped & cooled for the exact amount of time. HOWEVER... this frosting is more like a royal icing than a frosting. It poured like cream and took overnight to set. Even then it was more sticky than hard. I don't think I will use this again as it is WAY too runny
March 9, 2014
great! if you have patience when blending it, it turns out wonderful. Tastes delicious
I'm no math whiz, but did anyone else chuckle when they read the title 1 minute chocolate frosting and then the directions to whip it for 3 minutes?
The name comes from the fact that you only boil it for one minute which distinguishes it from other recipes like the popular seven minute frosting (which yes, also takes more than seven minutes to completely make).
February 17, 2014
Great, AND EASY RECIPE! MY FAMILY LOVED IT ON THE HOMEMADE BROWNIES I MADE, THE TOP WAS CHEWY, AND THE UNDERNEATH STAYED SOFT AND VELVETY. DELICIOUS!
February 16, 2014
This is great! I made it for a chocolate cake and its really fudgy.
January 31, 2014
This frosting is exactly as described... Fudgey!! As it cools it does begin to harden so best to have cakes cooled and ready to be iced, but I just heated it up slightly and spread as desired! Is very sweet but with a dark choc cake base that isn't too sweet it works wonderfully! Can also be used as hot chocolate sauce over ice cream
January 30, 2014
Barley enough icing to cover a cake and ended up not being able to spread. Not something I would ever make again
January 23, 2014
Great recipe! Thickens faster if you whip over an ice bath.
January 19, 2014
This is incredible...so very yummy! Go for it...you won't regret it!! :)
January 16, 2014
I followed the directions exactly as stated and it came out perfectly. I have tried several recipes and they came out just OK. This is the only chocolate frosting I'll ever make again. I used it to ice brownies for my daughters class and she received many compliments.
December 20, 2013
Very good, a little runny so I added cocoa powder turned out even better.
November 9, 2013
This was so yummy! I put it on top of my peanut butter cake, and got rave reviews! I have also made this frosting then whipped it into whipped cream and it was fabulous!
October 8, 2013
I just registered on this site just to write this review. This frosting is TO DIE FOR! Super simple and so good. I had to keep shooing my kids away from it so there'd be something left for the brownies it was meant to frost.
September 20, 2013
Can we use this recipe on a chocolate fudge cake?
September 18, 2013
I absolutely love this recipe, however I did have to alter it a bit b/c of my diet. I used Almond milk w/ vanilla & added a pinch of brown sugar. It was not as thick, but I like it that way, I wanted more of a light glaze, so it works for me!
September 16, 2013
This is amazing! I really want to try it again and was wondering if it would work with chocolate instead of cocoa powder? x
August 20, 2013
Oh my god this was amazing!! It's hard not to eat plain!!
August 16, 2013
Great recipe! Turned out perfectly for me!
August 12, 2013
Of course, I needed to make chocolate frosting and didn't have powdered sugar. A quick search turned up this recipe. I was highly skeptical but this turned out wonderfully. Rich and very creamy and spread nicely on the cake.
July 12, 2013
I was afraid that this was going to be a grainy frosting because it didn't use powderered sugar but it turned out incredibly smooth and spreadable.
July 9, 2013
I'm SOLD on this recipe! For those that it didn't work for you have to be doing it wrong because this is the best frosting. It's really good and fudgy like you'd use on brownies. Or, just eat it with a spoon like I did (not all of it of course!)
July 7, 2013
This recipe was AMAZING for the brownies I made. I will definitely make this recipe again.
June 25, 2013
amazing recipe...beautiful consistency...followed it to a tee. frosted a chocolate sheet cake. a perfect quantity (a 7X11 cake pan). will make this frosting again. love granulated sugar in frosting! thnx!
It works just as well to use instant hot chocolate powder, it's absolutely lovley
May 4, 2013
Came out just perfect for me!! I will use this one again for sure.
April 21, 2013
I went according to directions but added 1 cup chocolate chips after I took it off the stove, also you can add 1 cup peanut butter chips and what a delicious taste. I'm so glad I found this recipe, I will never dread making icing for my cakes or cup cakes again. Thank you, Thank you.
April 15, 2013
I just tried this on an old fashioned mayonaise (depression era) cake. It was yummy.very rich and delicious! Thank you for the recipe.
April 14, 2013
The texture was a little grainy. Could this have been corrected by boiling it longer? Otherwise, it was very good but I still prefer the Nestle Chocolate Lover's Frosting recipe.
February 7, 2013
Very pleased! Did not have an electric mixer so did that by hand. Turned out perfectly. Definitely get a great result if you do the ingredients correctly, watch the temp and the mixing time. Found it had too much vanilla so will halve next time.
February 5, 2013
I was skeptical of this frosting as I was making it but it turned out FANTASTIC! I may have actually beat it with the mixer too long, as it stayed pretty fluid while beating it. However once you stop, it starts to set up almost immediately. It's just like frosting out of a can, even better that it's homemade!! We put it on brownies we made from scratch and loved it!! I highly recommend this frosting!!
January 10, 2013
I loved this simple and easy recipe for a dark,rich chocolate frosting.These recipes which have the best turnouts are not always so easy to find. So please do try it!!!
November 19, 2012
Tried this recipe after frantically searching the web for an icing sugarless icing. I'd made a fudge cake, which you really can't eat without icing, and had no icing sugar in the house and this was perfect. In fact better than the one I intended to make. Cheap quick and easy,oh and delicious. Highly reccommended!
Wondered if you could give me some advice before I attempt this recipe? When you say 1/2 cup butter is that melted butter? Sorry if this is an obvious one....
Just combine the ingredients in the saucepan over heat and the butter will melt then. No need to melt it in advance.
November 13, 2012
No icing sugar and so I tried this recipe. It worked perfectly. I was a bit concerned because I used half the recipe but it was just the right amount for the single layer chocolate cake I made. Don't think I'll be buying icing sugar any time soon. Thank you!
November 10, 2012
Easy and outstanding!! Thank you. :)
I wanted frosting not soup! I read all of the reviews before trying this recipe out and followed it to the T and it still came out like chocolate syrup. It was made for a cookie cake and eventually hardened some (after about a day.) I used 1% milk which could have been the problem but the recipe did not state what kind of milk to use (it just stated "1/4 cup milk.) If there is a next time I will use less milk or a thick cream. But if the issue really was my 1% milk then it should be written on the recipe what kind of milk to use! Now my one compliment is that it does taste fantastic.
October 24, 2012
Loved it and made a few changes for half of the batch. I followed the advice from the comments of cooking it an extra 30 seconds on top of the 1 minute. I used a mixer immediately following the cooking time. One important thing is to keep stirring the contents while it is cooking (after all this is just 1.5 minutes, it is not a risotto :P). I did make a couple of changes. I like my frosting less sweet and more chocolatey. I added a bit more cocoa powder to achieve this and I might use a bit less sugar when I make this again, and I will make this again. I also added a spoonful of cream fraiche (like sour cream, but less acidic). And, for half of the batch I added a bit of Bailey's Irish Cream for adult style frosting :). It was good. I used perhaps 2 Tablespoons in half the batch. I think I could have used more. Using a bit of coffee could also strengthen the chocolate flavor, and a bit more could make it have that lovely mocha flavor. I hope this is helpful. For the spreadability, it was great - a lot like fudge (taste and consistency) and just as lovely as a whipped frosting (which I love too).
October 23, 2012
I boiled for 2 minutes, cooled for 5 minutes and beat for 4 minutes. It was amazing. I took out the extra that poured down the cake and served it with vanilla ice cream.
October 22, 2012
I really doubted this recipe considering that i had never heard of making icing this way before but i was amazed to see that it turned out amazing and is a new favorite of mine. so so so good and actually really easy.
October 18, 2012
OMG this is AMAZING!!!!!!!!! Used it once to ice a last minute cake for my parents' party and EVERYONE loved it!!!! thanks so much!!!!
October 16, 2012
This was an awesome recipe!!!!!!!! I loved making it. It was very simple, even for me and I'm 12!
October 3, 2012
Absolutely wonderful. Forgot to buy icing, and only had five minutes until company arrived. Everyone was impressed and we all enjoyed it very much. It was perfect!
September 24, 2012
Had no icing sugar so googled for a recipe that didn't use any, came upon this one. Made half of the amount as it was just to ice a cake, turned out great like chocolate fudge, very easy thanks
September 8, 2012
I needed a chocolate frosting recipe for a group that consisted of people with celiac disease, nut allergies, and corn allergies. This was terrific. It came out perfect. We only had a dozen cupcakes to frost so my kids ate the rest; one of them ate straight out of the bowl and the other ate it on a banana.
August 1, 2012
I really like this recipe. I didn't quite let it boil for a full minute, and after cooling 1 minute and beating 3 minutes, it reached a nice spreading consistency. It hardened pretty quickly, though, and became a fudgy texture, which is nice, but it became more firm than I anticipated. I thought his was odd, since I didn't boil it for the full time specified. But overall, I'd use this recipe again, after playing with the timing a bit. It's nice and rich.. great with yellow cake.
May 7, 2012
worked great. perfect amount for 24 cup cakes.
April 26, 2012
I loved the way this came out. It was like a caramelized chocolate. I did however stir by hand because I don't have an electric mixer. It came out just as good with a little crunch on top. I am definitely using this recipe again.
April 22, 2012
Very VERY good recipe. It is a bit of a thick glaze and does not work for piling up on itself. Tastes absolutely fantastic, does NOT come out soupy if you stick to the recipe, and looks like a dream on any cake. Remember: Follow the recipe and enjoy :D
April 4, 2012
this is a easy way if you dont have any icing sugar me only being a kid was making my mum look icing sugar for some cupcakes and she said there is non so i made her keep checking whilst i was on the internet and found this website recommended and well it worked pretty well and i cant wait to eat them ummmmmm yummy i think rated:4.5
April 1, 2012
This icing is fantastic!!just love it.very very delicious.you can make it from caster sugar too! and if you find it soupy just keep it in fridge or freezer for 5 minutes and then spread it on the cake!God bless you!:)
March 18, 2012
This turned out perfect! Followed the directions, but added some almond extract as well as vanilla and turned out wonderful! Cools really fast though so have to frost quickly. VERY GOOD and HIGHLY recommended.
February 21, 2012
I made it but it came out a little less soupy than i would like. So I popped it in the fridge for a couple min and it was spreadable then put the whole cake back in the fridge and the icing was perfect!
Brownie batter icing. But I must admit I changed the recipe slightly by grinding down the granulated sugar so it was half the consistency of confectioner sugar. My mistake.
November 1, 2011
I needed to make a bunch of cupcakes for a Light party at church (an alternative to halloween) but had no icing sugar in the house so googled icing recipes without icing/powdered sugar. I tried this and it came out really well! Very tasty and easy, will definitely use again. I think the secret is to let it boil gently without stirring it and then beat it well - definitely with an electric mixer.
October 26, 2011
Love this recipe! Easy and tastes great! Boiled 1 minute, cooled 1 minute, beat for 3 minutes, and spread onto cake. This recipe is GREAT!!! Was easy to make, even with a toddler running around and my chocolate loving husband raved about it. Does not go fluffy, is more like a glaze, but tastes wonderful! Thanks for sharing. Will continue to use this!
October 9, 2011
Just made this icing. It turned out great. I made it on a humid day so I didn't think it would turn out but it did and it taste great. I will be making this as often as I can.
August 9, 2011
I was intimidated by some of the reviews of people who had difficulty with this recipe. I can confirm that if you follow the directions, it works!! Loved it! It's similar to making fudge - it's not that fluffy powdered sugar stuff - it's a real boiled icing. So good!
August 3, 2011
it was amazing!!!!! use the recipe and it wont disapoint!!!!!!!
June 16, 2011
wow!everything is amazing. Ignore the negative comments. Works sooo good with choc cupcakes maee from scratch which was the reason i dug up the recipe. The boiling part was a bit tricky for me cuz im only 12 but it was sooo good! FOLLOW THE RECIPE AND DO NOT ADD CONFECTIONERS'SUGAR!!!! delicious.try it you'll be on cloud nine!!!!!
June 13, 2011
I Made this recipe and it turned out soupy so I put it in the freezer for 1 minute and it turned out a lot better and I am only 15 so this worked great for over a cake and will def. use this again....soon
June 2, 2011
Absolutely fantastic....needed something quick and delicious...I was not disappointed. I loved it, my family loved it....we may not be buying frosting again. I added almond extract instead of vanilla, absolutely divine!!!!
May 16, 2011
amazing!! i paired it with a simple vanilla cupcake and put some berries on top and it was delicious. the frosting tasted and had the consistency of hot fudge almost, which wasn't what I was expecting, but the flavor was so rich and it made the dish complete
April 16, 2011
This makes an easy, delicious basic chocolate frosting. Carefully time a 1 minute full boil, scraping every sugar crystal into the mixture while stirring constantly. I turned the hot mix into a mixing bowl, then cooled it to room temperature. It whipped into a spreadable, creamy frosting, similar to easy-spread canned frostings (which cost much more). To enhance the flavor, I would add a pinch of cinnamon. This frosting would also taste great with nuts, coconut or fresh berry garnishes for a gourmet treat.
April 15, 2011
im 13 so the boiling thing was a little weird. I used it to put it in the center of chocolate cupcakes and it was amazing!:)
April 13, 2011
Turned out light and very fluffy. Spread easily. Looks nice on cake.
April 6, 2011
The actual frosting is delicious, but the recipe itself isn't written in a manner as to explain well what you are looking for. A) "Cool partially" could mean about a million things, but I had good results with letting it cool for about 5 minutes with a few stirs here and there to get some cool air in. But see point B where I come to the conclusion that maybe I should have let it cool longer. B) "Spreadable consistency" could also mean about a million things. I kept beating and beating and never got it to what I would call a spreadable consistency. That said, when I stopped beating and let it cool for a bit longer, it solidified nicely. So maybe I should have let it cool longer in the first place? Would be helpful if the writer went back and clarified these two points so as to make the process less mysterious.
March 3, 2011
This recipe work perfectly. Some people just don't understand that the difference between cooking and baking is that baking requires that you follow the directions rather than just view them as a suggestion. If you couldn't get this simple frosting recipe to turn out, I can't imagine how you managed to successfully bake something to put it on.
February 13, 2011
After reading ALL the reviews, and CDKitchen's comments, I gave this a shot on a box-mix devil's food sheet cake. Followed the recipe exactly, and it turned out as advertised. It's perfect for a "glaze"-style frosting on a flat cake. Wouldn't seem to work too well for a layer cake (especially the sides), however.
February 6, 2011
I wanted an easy recipe and I ot it. i love it , tastes gr8! No problem whats so ever. Just follow the recipe to the last letter. Nice Five star(*****)Rating
February 1, 2011
i would call this half glaze half frosting, i added some confectioners sugar and it turned out pretty good for a cake. it tastes really good like normal chocolate frosting but good!
January 23, 2011
I only used this recipe as I'd run out of icing sugar, I thought it was amazing and very easy. I only wish I'd waited for it to completely cool down as it was thick enough to pipe. It tastes fantasic too.
January 4, 2011
Found this recipe looking for one that didn't require confectioners' sugar and am VERY pleased with the flavor. Did have to beat it for quite a while and next time will boil longer, but definitely keeping this one.
LOVELY, just lovely. It tastes like the fudge sauce that I put on top of my ice cream... and it's yummy! It IS a little bit liquidy, if you ask me, though. Hope this helps!
November 16, 2010
Fantastic dark chocolate recipe! I have had the hardest time finding a frosting recipe that is really chocolatey. This one is great! It was a bit thin, even after beating it for quite awhile (7 minutes), but really tasty for those of us who like dark chocolate -- and VERY easy.
September 13, 2010
I followed the directions and put the bowl of frosting in the fridge to cool off. I used a whisk to beat it. By the time my cake had cooled, the frosting had set up and it was delicious. I will definately make this again.
August 8, 2010
like others, I was hesitant after reading the reviews... But decided to try it anyhow. Unfortunately all I had was nesquick...lol, so I was a bit worried. Followed the directions to a T and even mixed it a bit less than required...turned out great and almost too thick to spread. Next time will opt for cocoa powder though as it was way too sweet for me; the ids loved it though.
August 1, 2010
awesome! i was going to make brownies and needed an icing so i look one up. this was fast and easy, maybe everyone should have boiled the mix the whole minute and waited till it cooled to start beating it. mine was easy, thick, and great tasting.
July 19, 2010
I tried this recipe and it worked out fine. I just followed the instructions but i did have to mix it with the Mixer for a cpl mins longer. tasted yummy too =D
July 6, 2010
I am not much of a cook but found myself with a cake no chocolate icing. I saw this recipe and tried it as I was using the mixer I thought soup but I let it cool just a little and it was great but.... you have to just get to it with spreading you do not have much time as it does set up like glaze. But very delicious...
June 16, 2010
Don't let the "gooey" reviews scare you away from trying this frosting!! I just made a pan of brownies and didn't wanna go to the stre for frosting so I thought I'd try this one. As I was waking to mix it I read the reviews and got really nervous I had picked the wrong one! I was, like many others, expecting to see thick frosting as I have in store bought cans. However, this is a boiled frosting! Solid doesn't boil: liquid boils. I kept reading through the reviews and found the kithen staff's review and try seemed to know what they were talking about (imagine that!). So I continued. This frosting has turned out GREAT!!! It's VERY tasty! It sets very quickly! And it's the perfect finishing touch to my homemade brownies!
June 10, 2010
I was looking for a thinner frosting recipe that I could add rice krispies to & this one worked out great. Here are the changes I made. I doubled the recipe, boiled for 2 minutes, when slightly cool I beat it for 4-5 minutes and then added 2 cups of rice krispies and that was enough frosting for a jelly roll pan. My bar recipe was a brownie bottom topped by marahmallows and frosted with this frosting recipe with my changes. It was very fudgy, and delicious/
May 28, 2010
I made this frosting a few years ago actually and went digging through bookmarks for it again to make it tomorrow. I really liked it when I made it. It wasnt what I expected (frosting texture) and I actually melted pure chocolate instead of using cocoa powder but it was DELICIOUS. The blackest cake I ever saw (I used 97% chocolate). Everyone LOVED it and I'm looking forward to making it again. Im glad for this recipe because I live in France and they do not sell frosting, nor is it commonly put on cakes.
May 25, 2010
It seems to me that some people do not realize that Icing is supposed to be thinner than frosting. If you are looking for a thick creamy thicker coating for a cake or cupcakes then you need to look up a home made frosting recipe, not icing. This recipe is turning out exactly as it should. It does not need to be removed or adjusted.
This recipe is perfect for a brownie topping! For persons who have made "no bake choc.-oatmeal cookies", the cocoa base of those cookies is similar to this icing.
May 9, 2010
this was a good recipe for those of you who want to thicken it try adding 1/3 cup of peanut butter you may need to add another 1/4 cup of milk though good luck
May 8, 2010
I followed the directions, and this worked PERFECTLY. I boiled for about 90 seconds and beat for about 3.5 minutes. Then I let it cool for a few minutes and it thickened up nicely. Perfectly spreadable and delicious. It was just what I needed.
May 2, 2010
This recipe is pretty good!! as long as u add the icing sugar its great.. just becarefull of how much you add it thickens as it cools.
This is a boiled frosting, you do not add powdered/icing sugar to it. It is not meant to be a fluffy icing it is meant to be a "fudgy" icing which adding powdered sugar to it will not yield.
April 17, 2010
Very smooth and easy to make. Tastes great.
March 21, 2010
it was really amazing............i accidently made 2 cups, but it still turned out amazing just a little too much. i dont agree with the other people. for me it wasnt soupy, just needed a little time to cool down. Then once again, it was amazing!!! P.S. Eat chocolate cake with this frosting with a glass of milk. its really yummy.............
March 18, 2010
I used granulated sugar, and I was nervous that the frosting would be gritty. I just mixed it longer with the electric mixer and it seems to be okay. I don't think I'd add as much vanilla next time because I wanted more of a chocolatey flavor. But overall this was a quick, easy recipe and the frosting was pretty good!
March 10, 2010
Easy, delicious recipe, made easy to spread frosting. I doubled recipe thinking I would need extra for a layer cake-you don't-makes more than enough for standard cake. As easy and good as this is, I can see myself making frosting from now on instead of buying it.
March 5, 2010
This recipe was fantastic! I boiled it for 1 minute, counting from when big rolling bubbles appeared, then I beat it for just over 3 minutes. When just a little warm it spread easily over the cake, and when it cools it ends up with a perfect light candy crunch on the outside. 5 stars but double it for a 2-layer cake! The leftovers harden into fudge candy.
January 21, 2010
This recipe was fantastic!!! I needed chocolate frosting, read countless recipees and all called for confectioner sugar of which I had none. Easy as well!
December 27, 2009
After reading the reviews i gotta say i was a bit nervous about this recipe, then i ran across cdkitchen staff's review so i gave it a shot. Alls i gotta say is this frosting/glaze is F'ing Amazing! turned out perfect, i actually perfere this to store bought in a can! A+++++
I should have read the reviews first. I was looking for a "quick frosting". I'm glad I didn't need it for company. I allowed it to cook longer, but it didn't change consistency much. I added corn syrup which thickened it.
October 13, 2009
I followed this recipe and everything turned out just fine. I have no idea what people are talking about a bunch of goop ???? I have to admit, after reading the other reviews, I was hesitant about this recipe. But I didn't have any powdered sugar so I needed a recipe that could be made with granulated sugar. I still prefer icing/frosting made w/ powdered sugar, but this one worked just fine.
October 12, 2009
We tried this recipe for brownies. It was very good. I understand concerns about it being "goopy" at first. We added confectioners sugar before blending it and found it solidified rather quickly. . . .too quickly in fact. I had to race to spread it. It was a bit grainy but I would use it again.
September 17, 2009
Yummy rich icing. I was running a little behind so I just popped it in the freezer for 15-20 minutes until it had cooled & thickened. Do use icing sugar not granulated.
September 4, 2009
I love it. It turned out a little dry at the end so I had to add a little milk after I mixed it. But after it was delish!
September 2, 2009
This is real frosting that I remember as a kid. But follow the directions; boil for 1 minute, let cool and then beat. I tried the ice to cool it down faster and it got very thick quickly almost too thick to spread. Next time I will just follow the recipe! :-)
August 28, 2009
I have never made homemade frosting before. I tried this one because I did not have any confectioners sugar. I followed the directions exactly and it came out perfect. I will use this one again the next time I need frosting.
August 27, 2009
I frosted a six layer chocolate cake with this recipe (doubled). It turned out fabulous! My family and friends all raved about it.
August 12, 2009
I am not a chef by any means, but if I have a recipe I can usually get it done right. I followed these directions, and took some advice from the reviews here and boiled it a little longer. I wasn't timing myself, but I raised the temperature slowly, and took it off the heat after about one full minute of real boiling. After a few minutes (again, I wasn't timing myself) with an electric mixer it was a little thinner than normal can frosting, but was still fairly warm. It started firming up in the mixer, and firmed up even more when it was cooled, though still not the same consistency as canned frosting.
July 9, 2009
The editors are right...if you follow the directions this is absolutely delicious and easy! This is a keeper for me!
June 22, 2009
This is the perfect frosting for brownies! I followed the recipe exactly. I will be using this one again.
June 16, 2009
Turned out great! I boiled it for 1 minute 20 seconds, then beat it for 3 minutes 30 seconds.
April 30, 2009
I had all the ingredients already - so it was easy as pie! Making icing is just a click away to Yummy Chocolate ... kansas city mo
April 29, 2009
A very nice, rich chocoloate frosting. The mixer and all utensils survived intact.
Now, I have to be honest and say I passed this recipe by a few times. I ran out of powdered sugar so I wanted a frosting recipe that didn't need it. I followed this one to a T, with the exceptions of using a bowl of ice under the pot of frosting while I beat it on high it for the three minutes and after doing it that way it caused the frosting to get too hard to spread so I ended up beating in a Tablespoon or so of heavy whipping cream. I liked the end result (not too sweet like the store bought frostings) but unless I run out of powdered sugar again I probably will not use this often...like other reviewers mentioned, it is important to watch the time on this or it will be too hard to use or too runny.
In consistency with the majority of the reviews that this "frosting" was soupy, I had the same result. I followed the directions exactly, and even beat it for about 5 minutes, and it just looked like runny chocolate syrup. To try to salvage it, I agged a package of cream cheese. This made it more of a "frosting" consistency and tasted pretty good.
April 17, 2009
turned out perfectly! :)
April 11, 2009
You have to add approx 2 cups of powdered sugar to this recipe to thicken it otherwise all you have is soup. But it is delicious and very simple to do. I just made the mistake of not reading the reviews before making it and almost threw out the first batch before I read the part about adding additional sugar.
Do NOT add powdered sugar to the recipe. That's not the kind of recipe this is. It is a boiled frosting. Follow the directions exactly and it works perfectly - we've verified it in our test kitchen!
April 8, 2009
very easy, but should read 4 minute not 1 minute...great recipe though.
March 31, 2009
This recipe is super easy and turned out great the first time I tried. I was not sure about the recipe because of all the negative comments. I didn't have any trouble at all. In fact, I didn't even need to mix it the full 3 minutes. It was already starting to set up. If I took it any further it wouldn't have spread. It is perfect frosting for homemade brownies. This is a perfect pantry recipe to keep on hand when you can't get to the store! Try it!
March 13, 2009
Suggestion...after adding vanilla and moving on to the cooling portion, put in freezer for 5 minute intervals (stir in-between) until desired consistency reached (about 4 times)!
March 11, 2009
I ran out of confectioners sugar and needed icing for cupcakes. I have NEVER used store bought icing, so my expectations were not for an artificially emulsified product. When I read the reviews, I knew I had to try this recipe to see what all the fuss was about. Well, I made it and it was perfect for the cupcakes and tasted wonderful, like fudge. Easy to do, and I will use it again. I think some people do not understand that boil means wait until the entire surface is covered with bubbles, before timing; and not reaching boil by placing the pan over super high heat. It takes time to melt the sugar. I hand beat the mixture to help it cool before beating. I had to frost quickly to use the frosting before it dried into fudge.
March 6, 2009
I am not a particularly good cook, but I am good at following directions. So, I followed the directions exactly (it wasn't hard) and it turned out perfect. I put it on cup cakes and it was probably the best chocolate icing I have ever had. My friends agreed!
February 27, 2009
This recipe works really well but there are a few things you need to do to make it work. 1. Use a premium organic cacao powder. i used one from Organic Nectars, bought off of Amazon. It wasn't expensive and it makes the chocolate VERY chocolately. 2. Add approx. 1.5-2 teaspoons of extra virgin coconut oil, like Nutiva brand (you can also get this off of Amazon). It will make it very creamy. 3. When you take the mix off the stove, let it cool for about 5 minutes. Then, beat it for 4 minutes. It will STILL be runny, but very smooth. Then put it in the fridge for about 30-40 minutes. Then when you take it out of the fridge you will have the right consistency for frosting. The longer it stays in the fridge the harder it gets. This may take more than 1 minute, but this recipe is worth it!! I've made it 3 times this way now.
January 30, 2009
Very good, although the name is misleading (takes about 5 minutes to make, but that's OK!) Like the staff said, be sure to follow the recipe carefully. I did that and it turned out great--very creamy and delicious.
This icing did not work! i followed the directions word for word and my end result was a concrete-like nasty, mess. i broke my wooden spoon i was using to stir it because it was so hard. this recipe needs to be taken off!!!
Other reviewers suggest otherwise. Sounds like if you "broke a spoon" you let it get too hard in the refrigerator - the directions say to chill until it thickens so perhaps you left it in there too long?
January 24, 2009
I can see where some up these so negative reviews are coming from, but I'm completely in the defense of the recipe as it just worked out wonderfully only minutes ago. I realized we were out of chocolate frosting tonight only after I finished baking 2 layers of a yellow cake mix. Without my license I resorted to the aid of google, where I was led to this recipe. I followed the directions exactly, even when I became doubtful with how soupy the mixture was becoming. The only thing I changed was boiling it a little longer as well as extending the beating time to about 3 1/2 to 4 minutes on high speed. With a double batch I was able to cover my cake easily, and it's now waiting on the kitchen counter to be sliced for desert tonight. Clearly those who had problems with the soupy consistency did not follow the recipe correctly and they're negative review should for the most part be ignored. Just be careful not to let it cool to much because it will quickly become to thick to spread and will even tear the cake as you spread it.It's true that this works as a glaze as well, but if you're out of frosting and happen to have some cocoa handy, this works fine. Enjoy!
January 18, 2009
I thought, as other reviewers did, that this would be too soupy since it seems like there's nothing to make it thick, but it came out perfectly. I followed the directions exactly, using granulated sugar. I let it cool a bit, then beat it on medium-high speed with an electric mixer for probably about 5 or 6 minutes. It still seemed liquidy, so I decided it let it cool some more & try beating it again, but by the time I came back, it had hardened substantially. It wasn't grainy at all. I will definitely use this recipe again!
October 20, 2008
I was searching the net for a chocolate glaze recipe similar to the one I remember my mom making when I was a kid. She'd make this delicious chocolate glaze icing to pour on top of her freshly baked home made yellow cake. She'd start making the icing as soon as the cake came out of the oven. Once the icing was finished, she'd cut the cake and place the pieces in saucers for us kids. Then she'd spoon out the chocolate glaze icing to pour over the cake. The icing would harden somewhat over the cake, and we all LOVED it! She always said it was the same recipe she used for making old fashioned chocolate candy, except she didn't boil it as long so it wouldn't get as hard as her candy did. Anyways, on to the point...haha! This is the first recipe I came to that sounded similar to hers, so I tried it, and it worked perfectly. It tastes the same way I remember Mom's tasting. I don't know if this makes a difference or not in the consistency of the recipe or not, but Mom always made her glaze icing in an old fashioned iron skillet, so of course that's what I made this recipe in. This recipe is perfect for those of you who are looking for a great tasting, easy to make, chocolate glaze icing. It's not meant to be a decorating icing of any sorts. So follow the directions to a T, and enjoy! Thanks CDKitchen for helping me revive Mom's old recipe! :)
August 25, 2008
This is a lot like making No-Bake Cookes. It works if you follow the directions exactly. Not grainy at all, tastes sweet enough but still not as good as what you can buy in a can.
June 30, 2008
It was relatively easy to make. After about an hour in the fridge it was a nice consistency. I've never made my own frosting before, and I satisfied with how it turned out. Everyone liked the cake.
May 25, 2008
I let the frosting boil rapidly for 2 minutes, instead of one. it turned out beautifully, and was delicious!
May 24, 2008
I think maybe the problem with this says "beat until spreadabke consistency." Maybe people are expecting it to be like the frosting the cans. But mine never got to that consistency. It was more like "pourable" consistency. But it set up great on the cake and it tasted wonderful. Very rich and chocolately. Kids loved it. Will make again.
May 18, 2008
This works great. I even used a hand mixer with this. I got actual frosting too.. Its also quite delicious as well. Just time everything and follow the directions and you have awesome frosting with a minimal amount of labor and ingredients.
May 16, 2008
Throw some cream cheese in that sucker and blend in the food processor ! chocolate frosting perfection !
April 21, 2008
This is surely an easy recipe. However, I should have read the comments first. I had to add icing suger to thiken it. It's almost like a step is missing in the recipe. A little more could have been added to the directions as well. When it says mix together, that to me means all ingredients, not everything except vanilla. Do you take it off the stove after the minute of boiling? A little decieving in the directions if you read step by step and not all at once. Tastes pretty good for a homemade recipe, just a few things should be added and explained better in detail.
Just change the name of this recipe to 1 Minute Chocolate GLAZE Recipe, and there will be far fewer disappointments in kitchens. I too did not read the reviews first (shame on me) and wish I had! Not the buttercreme-type frosting I was hoping to make. By the way, I added a few dashes of Saigon Cinnamon for a Mexican Chocolate taste. Even ice baths and using my food processor couldn't save this recipe.
: It's not a glaze, it's a boiled frosting that turns out nice and thick - not glaze like at all. We've personally tested it here at CDKitchen and it works if you follow the directions. Boiled frostings are touchy - not as easy to prepare as the powdered sugar varieties but well worth the work!
April 9, 2008
This really worked for me, I don't know why there are bad reviews of this frosting... It nice and thick, Lovely texture and not that thick and gooey... Its just the right texture for brownies and small cakes. Great frosting recipe, I will be making it again and again! The only thing I did longer was with the mixer. 3 min was too little a time for it to thicken, So I continued to mix for another 10/15min.... It was perfect! (Use mixer, don't beat by hand)
March 4, 2008
dont know what every1 is moaning about,Came out with a perfect consistancy for me,They obviously put it together wrong and was much better tasting then made with icing sugar Kids loved it
February 24, 2008
good but not very sweet
You have GOT to be kidding. It's got a cup of sugar - this is sweet, we tried it!
February 22, 2008
FANTASTIC and dead easy too. I made this in desperation as i normally make a ganache but forgot the cream AND the choc oops!. So after reading through the endless bad reviews but finding the site rated it highly I gave it a go and OMG I am so glad I ignored all the critisism as it is FANTASTIC! not soupy at all, I followed the directions exactly and it created the most velvety delicate and tasty icing. I used it on top of a standard chocolate cake and it was the perfect consistency to spread, not runny at all. I did use my Mix Master to whip it up good for over 3 minutes and the result was perfection. I HIGHLY RECOMEND
February 17, 2008
when we read the reviews we were scared because we weren't sure how it would turn out. we took a lot of other peoples advice from their reviews and then we came out with a chocolate soup, but it was a tasty chocolate soup :). we let it sit for a little while sometimes with the heat off, and sometimes with it on, and it began to thicken. after 20 minutes, we realized that this recipe was nothing like the store-bought as far as texture, but was a lot better as far as taste :D. my main advice is this 1 comment: dont believe the title of "1 minute chocolate icing"!
If you had it at a full boil for one minute, then it would have worked. That's the most common problem with this recipe. It is a boiled sugar frosting, not like something that comes out of a can. It's excellent when made properly (we personally tested it - see our review).
February 1, 2008
I tried it for the first time tonight - I only had granulated sugar, and was in the mood to try something new. I thought I followed the recipe to the letter; it came out rather thin, not like the spreadable kind from a can at the grocery store, but probably healthier, anyway. I saw that it was thin, so pricked little holes in my chocolate cake and poured it on after I let it cool down for about twenty minutes. It is definitely different than I expected, but most of the good recipes are! It works out for my husband - he likes cake without thick gooey icing anyway.
I Didn't use any granulated sugar for this recipe. I substitued Confectioner's sugar. Also, no need to boil if you use melted butter. Add the melted butter to the confectioners sugar and slowly add the milk to get the consistency you want. Its very good this way. It rocked the cake it was made for.
We're glad your recipe turned out, however this particular recipe is for a boiled frosting using the granulated sugar - which is a totally different kind of frosting from what you made (this is more like fudge). We have many other frosting recipes on CDKitchen.com that call for confectioner's sugar and are made without boiling.
January 19, 2008
We loved this recipe. **Had to beat the frosting a lot longer then stated**. Would also make a Great fudge. Noticed the comments from others. If they would have continued to beat the frosting it would have thickened. Also the one that stated it turned to goop. Must have beat it too long. Try it again...because this Chocolate eating family went nuts over it.
January 8, 2008
I like this recipe, it is so simple and easy! You always have what it calls for in the house and you dnn't need powdered sugar! It has never turned into a frosting for me always a glaze but I love it and the family eats it up like mad they just love the taste of it. We use it on chocolate cake and it tastes like a laza cake without the work pour it over a cake in a 9 x 13 pan and you have instant yummy with none of the lava cake work!
January 2, 2008
wow i made this icing and it was an explosion of flavor on my palet
December 24, 2007
I liked the recepe but it was a little thin
December 20, 2007
This is the second time I made this frosting. I think it is a great fast recipe that works especially for kids cupcakes and cakes for school...way better than frosting in a can. Yea it's more of a glaze but it does not have a lot of butter and probably has fewer calories than store bought.
December 6, 2007
THIS RECIPE IS PERFECT!! IGNORE ALL NEGATIVE REVIEWS!! I grew up on this icing -- my grandmother would pour it over a warm chocolate cake and serve it with ice cream and I have such fond memories of it. I AM from the south, though...
December 6, 2007
WA-Y too sweet. I would have used half the amount of sugar, and more chocolate and milk/cream but if I did, it wouldn't be thick enough...I think too that there's too much vanilla. I had to add more chocolate chips so that it was actually chocolate frosting not vanilla flavored frosting....oh well, it's alright, and I guess this is what cooking is all about...trial and error, personal preferences, etc. This was more like fudge than chocolate frosting.
December 2, 2007
This was super easy and tastes wonderful. I noticed there were a few negative comments. My question is, did you use whole milk? I would think using a % or skim milk might make it thinner.
November 19, 2007
worked great for me. i just beat it to death. put it on brownies. yum ^-^
November 4, 2007
This was one of the best chocolate frostings I've ever made! I followed the recipe very closely, except after it had cooled for about 5 minutes, I mixed with an electric mixer for about 10 minutes to thicken it. It was frosting consistency (not glaze) at that point and was VERY good!
November 2, 2007
I substituted the cocoa with strawberry drink mix and put it on chocolate cake. It turned out pretty good. It is more of a glaze and got very hard after it sat for a few minutes but it worked out great. I'd definitely use it again.
October 31, 2007
I followed the recipe and the icing turned out great. I didn't have electric beaters so I beat it by hand and it took a little longer than 3 minutes to thicken. I would make this again.
October 26, 2007
thank you for the resapy i'm 11 and it was esy and quik and just in time for my moms brithday cake it's her brthday today she is trning 45 today. thank you agen
My mistake...I didn't read the comments before trying this recipe. I was looking for a recipe using granular sugar because I was very low on powdered sugar. I was very disappointed. Followed directions accurately. This was runny and I think it would make a good ice cream topping but not a frosting. Tried to thicken with a little powdered sugar but that didn't work either.
October 22, 2007
I don't know why some people had such a negative experience with this recipe. I had PERFECT results! I whisked the ingredients until they came to a boil and added the vanilla 1 minute later. I slowly poured the frosting into a bowl to help it cool, where I beat it for 3 minutes. It was a beautiful consistency; much better than anything you can get out of a canister! Don't over boil or over mix your frosting because it'll harden, but if that happens, add a splash of milk and it will soften again. Perhaps people had a runny, icing consistency because they didn't follow the directions as is. Timing is EVERYTHING with this frosting.
October 10, 2007
it was very soupy but i added some chocolate chips and it made it a little bit thicker.
September 29, 2007
I followed the directions per the CDKitchen and cooked the icing slightly longer than a minute.After beating the icing on high for 3 minutes, it wasn't thick enough, perhaps because I didn't let it cool. I beat it for a little while longer and it came out so thick I had to thin in with milk. Just watch the mixing and stop when icing is perfect. This is a great and very simple recipe.
September 12, 2007
I followed the advice that the test kitchen gave and it came out perfect, it is good for sheet cakes and cakes that you keep your tins and later you can cut into squares. It has a fudgy taste to it, I will be using this again since it came out right first time. I am used to using the betty crocker frosting that we can buy here in england and it is nice to be able to make a cake and ice it from scratch.
September 5, 2007
I wish I'd read the comments before I made this. I followed the directions to the letter, but wound up with runny "chocolate milk" no matter how long I beat it. Resorted to adding about a cup of powdered sugar, which was all I had on hand, and sticking it in the freezer for half an hour. It was still 'goopy' but we used it anyway. The taste? Well, by then all your could taste was sugar!
August 14, 2007
Almost didn't try this after reading reviews but I had already measured all the ingredients. It is wonderful. The only problem I had was letting it get too thick. Added a few drops of milk to make it spreadable. I let it come to a full rolling boil before I timed my one minute cooking. When I did the 3 minutes of beating, it began to pull away from the sides of the pan---I could have stopped a little sooner, I think. This is ol' time fudge frosting! My 6 year old taster (who usually scrapes the frosting off) asked for a second cupcake. Pretty yummy!
August 12, 2007
This recipe was wonderful! My kids and I loved it. I was kind of worried about how it would turn out since several other reviews said it didn't turn out right. I followed the recipe as it is and it turned out great. One quick tip in case no one else has said it, you do have to pour the fixture while it is still hot so you can spread it out. It does thicken up a lot. Love it and glad I found this recipe.
August 5, 2007
I tried the frosting and it worked for me. BUT, I was glad that I read the other reviews first and the comments from the CD test kitchen. It really helped to know that this was similar to a brownie frosting or a doughnut glaze rather than the buttercream frostings that we purchase from the store. That should be put right in the recipe so one does not have to read through the reviews to find that out. Also, I made sure that the frosting had come to a full rolling boil before I set my timer. Once it had started boiling I did not stir again, as I have made candy before and I know that cause granulated sugar to go grainy or a sugary texture. Also, I cooled it for about two minutes in the freezer. It was warm but not cold when I started beating it, Then I poured it into a separate bowl before beating it, because I again did not want the sugar on the outside of the pan to turn the frosting into that grainy sugary texture. I beat it for the full three minutes it did start to thicken as I did so, and then I immediately poured it onto my quarter sheet cake and spread it thin. Like the test kitchen comments said, it was not a frosting that you could make fluffy curly cues on, it was very smooth on the cake, but it was yummy.
July 28, 2007
This frosting can be used to make the moistest, chocolaty-est cake ever. I use a recipe very similar to this, but what I do is bake a Wacky Cake (eggless chocolate cake with vinegar and baking soda) in a tube pan, and flip the cake upside down on a large plate, poke about 100 holes with a butter knife all over the bottom of the cake, and immediately after cooking the frosting, I pour the frosting into the holes with a little running over the sides. Best chocolate cake ever.
July 26, 2007
The frosting tasted good, however it needs powdered sugar instead of regular granulated sugar because it was way too soupy. If you use powdered sugar it thickens it and it is wonderful.
No, it uses granulated sugar. It's a boiled frosting. Follow the directions exactly and it works (we tested it!)
July 25, 2007
I confess: I make this recipe, and then I eat it with a spoon right out of the saucepan. It tastes like liquid fudge! For those complaining about the consistency, it ceases to be a "chocolate river" after some time in the fridge, but don't let it harden too much. it isn't a fluffy frosting. it works best on the sort of cakes you bake in a pan, because then ou can pour it while liquid on the surface of the cake, and it will harden right on the cake.
June 13, 2007
this was pretty good. while I was waiting for the mixture to cool, i scrolled down and read the reviews, and began to get a little worried LOL. I just got done making peanut butter brownies and i was looking for an easy chocolate brownie frosting to top em with. but yeah, with what the CDkitchen peeps said or w/e, follow the directins to a T, and don't be dissappointed that it doesn't come out to a fluffy cake frosting like the crap ones at the store. THIS IS A GLAZE FROSTING FOR BROWNIES AND DOUGHNUTS. I do not recommend this for cakes.
June 10, 2007
This recipe has received such varying reviews we thought we better bring it to the CDTestKitchen. You'll notice we're giving it 5 stars - that's because it turned out perfect for us. We boiled the mixture about a minute (maybe 20-30 seconds more) then let it cool just a little (in case it splatted it wouldn't burn then!) and beat it with an electric mixer for about 3 1/2 minutes. We used all the measurements/ingredients exactly as called for in the recipe. One thing that may be confusing people is that this is not a fluffy kind of frosting that you use to decorate a cake. This is more of a frosting that would go on brownies, or a cake that is in a pan. The mixture will harden some however, but it definitely shouldn't be soupy like some reviewers mentioned. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy (which will make the mixture crunchy). We think the biggest success factor is the mixing time/technique. Don't try to mix this by hand, you won't get it to the right consistency. Also, don't let it cool too much before spreading it since it will firm up more while it cools (to the point it won't be easily spreadable).
June 9, 2007
I wish I had read the other reviews before waisting good ingredients on this awful chocolate soup... au revoir cocoa powder...
Yes, it's me again, Chocorgasmic. I hadn't actually read any of the reviews before posting mine, but is the barometric pressure different in the "south" because I followed directions to a "T", only put in cold bowl into freezer for 5 min. before vanilla, beat stage to speed things up, and it is fantastic. It must be spread quickly of course, using warm water and a Rubbermaid spatula and slightly warm cake ok. It is similar to a doughnut glaze, however I thought it was fabulous. Beats those awful frostings in a can for sure. Use regular sugar and follow instructions for best results, oh and maybe, prepare when up "north"?! Enjoy. Kudos to the chef. Thanx.
May 19, 2007
Fast, Easy and Fun!! Oh, and above all, Fabulously Satisfying!! Fellow Gluttons: combine w/Crazy Cake for fast, easy fun!!
April 18, 2007
This is a glaze, not a frosting. I ended up using this for some impromptu doughnuts.
April 15, 2007
Our end result seemed to turn out ok. But this is only after adding a heap of Icing Sugar to thicken it. Before this it was like Charlie and the Chocolate Factory's river. Very appealing but useless for the intended purpose. Once Icing Sugar was added it thickened quite well and tastes very nice.
Hello, I'm a 15 year old aspiring chef, and even I can tell you that this wasn't the most thought out recipe in the world. First, it was much to goopy, so I let it boil for 2 minutes and it looked okay,for the time being. I put the saucepan in a bold of cold water and stirred in an attempt to cool and thicking the frosting. Only, when I tried this, the icing hardened and I couldn't do anything with it. I heated in my microwave with 2TBS of milk and 1/2 cup of confectioner's sugar, then blended it with an electrc mixer. The outcome was the perfect consistency and also very tasty! For all of you who wish to use this recipe, I suggest trying what I did: Add 1/3 cup of milk instead of 1/4. After boiling for 1 min, add vanilla and 1/2 cup of powdered sugar, and blend in an electric mixer. This worked fine for me; I wish the same for you. It's actually a great recipe if you can get it right. -Good Luck!
This is the same recipe as one that has been handed down in my husbands family. Do not double it. Put ice and water in sink-set saucepan in cold water-stir frosting-as it cools-it will be great for frosting. Not great for layer cakes. Tastes Great!!
I wish I had read the other reviews before I tried this recipe. Is there something I'm missing. It's like soup. Maybe it has to cool completely in order to work. I'll let you know
does frosting have to have vanilla or can we not use it
You can omit it, but it will be less flavorful.
I do agree that this isn't the best Recipe in the world but it did work for me. Though I didn't beat the mix I wisked it. I did that for a good 10 minutes and it turned out pretty good.
This REcipe whats awful.. i coundlt even make mine thinker i tink you should take it of the site... my kids loved laying with the goop though.
December 24, 2006
this recipe is very bad... i wouldnt ever use it again but i would probably try adding corn syrup or something like that to make it thicker
July 29, 2006
What good is a recipe if you have to add extra stuff just to make it barely passable. What a waste.
I think the problem is the cooking time. It seems (given the cooking directions) that this is supposed to be made like fudge so perhaps letting it boil longer will do the trick
July 11, 2006
when we first made it, it was soupy and goopy. it looked like melted chocholate, when we wanted it thick but it came out thin and gross. we added 1 1/2 cups of powdered sugar and it worked fine.
June 27, 2006
horrible. I will never use this recipe again. It tasted awful and was, like a glaze. Like I said, I will never use this recipe again.
June 23, 2006
Was very soupy. I added about 2 cups of powdered sugar (eyeballing). But it in the fridge until my cake cooled, worked great after that!!
It's too soupy to be made into frosting. I added more coca powder to thicken it. Still a good and easy recipe. Thanks!
March 19, 2006
Took a TON more sugar than the recipe called for, or it would have been almost like a thick hot chocolate. As for the taste, it wasn't awful--it served it's purpose of frosting a cake when we didn't have a can handy. Would keep the recipe on hand for emergencies only.
March 5, 2006
This was more like a glaze than a frosting. We tried thickening it but did not work. Would not use this recipe again.
This recipe was too goopy. I also, had to add lots of powdered sugar to make it thick. It's more like a glaze. I wouldn't use it again.
January 16, 2006
I tried this recipe and all it amounted to was goop so I stuck it in the fridge until it was nice and cold and then added iciing sugar and beat it to death :) Turned out alright after I did that but I can't see this recipe turning out for anyone because there are no ingredients in it to make it thicker. It will always come out like soup.
October 6, 2005
Very yummy, but mine came out a bit grainy, since I used granulated sugar.