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Creamy Blender Chocolate Frosting
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- #49319
Frosting off the shelf can't compete with this stuff. Scratch-made is the way to go. An ideal icing for all sorts of cupcakes, pastries, and spoonfuls.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
2 comments
ingredients
6 ounces unsweetened baking chocolate
1 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 cup sugar
6 tablespoons margarine, at room temperature
directions
Coarsely chop the chocolate. Add the chocolate to a blender along with the evaporated milk, vanilla extract, sugar, and margarine.
Cover the blender and process on low speed until the chocolate is partially chopped. Stop the blender, and stir the mixture, scraping down the sides of the blender as needed.
Replace the cover on the blender and process on high speed. Puree until the mixture is smooth, thick, and creamy. There should be no chunks of chocolate left when it's done.
nutrition data
63 calories, 4 grams fat, 8 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
July 4, 2014
Also works with Splenda!
April 28, 2013
This has got to be the best chocolate frosting recipe that I have had in yrs. One of my favorites from yrs ago was awesome in my opinion then, but I think now it is too sweet for my "matured taste buds" so looks like this will now rank #1 in my recipe book. If you follow the recipe as the person wrote it I don't think you will have any problems. She also seemed not to understand why some people were saying that when they made it the icing came out too watery, etc, too much time to thicken etc. Well, it may have been another reader who tried it & felt the way I did, that it came out perfect so what did they do wrong. Cute thing was my little 4 yr old grand-daughter wanted to help so when I read that the chocolate needed to be broken I put the chocolate in a plastic bag & released as much air as possible. I then put a folded newspaper down on a small rug in the kitchen which I then laid down the bag of chocolate & handed my little one a hammer & said," Go to town honey", seriously I did give her the sm hammer and said now try to break up the chocolate with this hammer & don't hit it too hard as we don't want to break a hole in the bag. She did a great job. The rest of the recipe went well except that I truly was worried that it wouldn't thicken. From what I saw I think I can say that if you use a blender & stop & scrape down the sides a few times, after that you can pretty much just let it go because when it gets to the stage where it is ready the blades just stop turning, I don't think you have to worry about over beating it which is what I was worried about too. Can't say how long it took as I did stop and do other things as I was trying to get my little one into bed at the same time but wanted to make sure she was able to lick the spatula, the fun part, right? As usual doing 3 things at once. I would say if you just do as was suggested and stick with it you won't think it is a lot of time blending. I also made a cake that came from an old cookbook called Chocolate Ribbon Cake that was filled with a cream cheese filling and that was really good as well. All in all, I had a good day in the kitchen, wouldn't you say?
December 8, 2012
i have used this recipe dozens of times. i have an 20+ year old osterizer blender, and it works like a dream for this recipe... i think some of you with a runny finished product might not have a good enough blender :( sorry. this recipe works perfectly, just stir a couple times between blends, and it takes about 4 minutes! nice thick rich shiny frosting. perfect for eclairs, brownies, or cakes... even pipes well (maybe not for roses) but borders and writing are great! THANKS A MILLION!!!
August 24, 2010
I loved the taste but it was not a frosting. It was too runny and full of chunks. Should it be melted? Was it a miss print and needs condensed milk and or powdered sugar? I would love to hear how those who loved it made it because the flavor was wonderful but the consistency wouldn't work. I had to add 4 cups of powdered sugar before it became the texture of frosting for my cupcakes.
If it still had chunks of chocolate then it wasn't blended enough. It should be smooth.
January 12, 2008
Excellent recipe, I used it piped around the top edge of a german chocolate cake. It was shiny, smooth, dark and beautiful, and tasted rich, without being too sweet. The trick is to keep stirring and then blending. It took quite awhile, but it does thicken wonderfully. I've been baking special occasion and wedding cakes for 20 years, this is my new favorite!
tastes yummy! But I was wanting a frosting -- not a milkshake. Too runny! Blended for more than 15 minutes!
its very runny
June 14, 2007
very chunky, not very smooth. Very sweet
If it still had chocolate chunks in it then it wasn't fully blended.
March 23, 2007
Great recipe...I made 1/2 of this recipe and used 4 instead of 3 squares of semi sweet chocolate. I also used butter crisco since that's all I had at home. Very creamy. No chunks. Thanks for the recipe :) will definitely mark it favorite