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Chocolate Cream Frosting
SUBMITTED BY:
Kevin Ryan
"This is a very easy frosting to make, not too sweet, and absolutely outstanding"
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
PREP TIME
15 Min
READY IN
45 Min
Original recipe yield 3 cups
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 (14 ounce) can sweetened condensed milk
1/2 cup water
1/2 teaspoon vanilla extract
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped
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DIRECTIONS
Blend the melted chocolate and milk. Gradually mix in the water, vanilla, and pudding mix, and whisk until smooth. Fold in the heavy cream. Frost the cake immediately, and chill at least 30 minutes before serving.
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REVIEWS
Reviewed on Sep. 5, 2004 by
chellebelle
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chellebelle
Sep. 5, 2004
I wanted a very "whipped cream" type of chocolate frosting and this was the closest I could find. I followed the recipe with some exceptions. Instead of 1/2 cup of water, I used 1/2 cup of heavy cream. (I'd bought a pint and didn't want it to go to waste, so I figured it couldn't hurt.) Then, once the beaten whipped cream had been folded into the mixture, I didn't think the frosting was fluffy enough for what I wanted. I also could still detect some grittiness from the pudding mix even though I beat it with an electric hand mixer for quite a while. So I took the remainder of my pint of whipping cream and beat that up and folded it in too. The texture came out exactly what I was looking for. It was easy to spread immediately. The texture is light and the flavor is chocolatey with just enough richness.
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5 users found this review helpful
I wanted a very "whipped cream" type of chocolate frosting and this was the closest I could...
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Reviewed on Aug. 1, 2005 by Sarah girl
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Sarah girl
Aug. 1, 2005
Not really a frosting as its name suggests, but quite good on icecream. Its more like a fudge sause than a frosting. The texture is like a glaze. I tried it on angel food cake and it was delicious. I wouldn't reccommend it on a layor cake though.
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3 users found this review helpful
Not really a frosting as its name suggests, but quite good on icecream. Its more like a fudge...
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Reviewed on Oct. 12, 2003 by
IRENE MARIE
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IRENE MARIE
Oct. 12, 2003
This is the best chocholate frosting recipe i've ever made. It's so creamy and works great with a ganache. I do add another square of chocolate for a bit more consistancy. Also refridgerate for at least an hour before spreading onto cake.
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3 users found this review helpful
This is the best chocholate frosting recipe i've ever made. It's so creamy and works great...
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Reviewed on Mar. 31, 2008 by
CYBERGIFTS
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CYBERGIFTS
Mar. 31, 2008
Simply "dreamy"... light, fluffy, creamy, and satiny looking. Not too sweet with a pudding flavor. Delicious! Want to avoid the fat content in the recipe? Here's how you do it: Purchase fat-free condensed milk and, in place of the heavy cream, use one 12 fl. oz. can of fat-free evaporated milk. Omit the water in the recipe. Chill the evaporated milk in its own can (do not open it yet) to the point of it almost starting to freeze. Poor the chilled milk in a blender cup and whip until it triples in volume. Add it to the thick frosting base and mix slowly in a folding motion until well combined. Let it sit still for a few minutes to thicken before you start frosting your cake. Frosting made with evaporated milk will be very soft. Drop it by dollops on the top of your cake and near the top edges. It will slowly spread on its own and, with your guidance, it will smoothly slide down the sides of the cake, forming a thick layer as it goes down on its own. If this type of consistency is a bit too thin to your liking, put the frosting in the refrigerator for about 30 minutes to 1 hour before you spread it on your cake. Chill frosted cake for several hours prior to serving so the frosting can set. The frosting has a nice satiny look, which makes the cake look even yummier.
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2 users found this review helpful
Simply "dreamy"... light, fluffy, creamy, and satiny looking. Not too sweet with a pudding...
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Reviewed on Feb. 26, 2007 by Kathy Hinsman
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Kathy Hinsman
Feb. 26, 2007
Fantastic recipe. This is not like any frosting I have ever made. Here's a great thing to try: instead of 1/2 cup of water, add 1/2 cup of coffee liquer (such as Kahlua or Starbuck's). This give the frosting a great mocha flavor!
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2 users found this review helpful
Fantastic recipe. This is not like any frosting I have ever made. Here's a great thing to try:...
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Reviewed on Dec. 24, 2006 by BUNSY
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BUNSY
Dec. 24, 2006
OUTSTANDING! This frosting is a winner because it's not too sweet and has great flavor & texture. TIP: When whipping heavy cream, shake well first and use a CHILLED bowl. I also doubled the amount of unsweetened chocolate and used chocolate-fudge pudding. This frosting is not as "pretty" as the store-bought kind (which uses additives to make it glossy), but it wins hands-down in taste!
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2 users found this review helpful
OUTSTANDING! This frosting is a winner because it's not too sweet and has great flavor &...
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Reviewed on Dec. 17, 2007 by Carrie
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Carrie
Dec. 17, 2007
This was very good. Easy to make and went great on the yellow cake I made for a birthday party. So easy to spread. Not real sweet, and definately has a chocolate pudding flavor.
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1 user found this review helpful
This was very good. Easy to make and went great on the yellow cake I made for a birthday...
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Reviewed on Jan. 28, 2007 by
VICKI35
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VICKI35
Jan. 28, 2007
Very, very good. The texture is perfect and it's not overpoweringly sweet.
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1 user found this review helpful
Very, very good. The texture is perfect and it's not overpoweringly sweet.
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Reviewed on Jan. 29, 2004 by DSOLBERG2
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DSOLBERG2
Jan. 29, 2004
This recipe was time consuming to make and the colour was milky. It was very sweet and in the end, I didn't use it. The cake turned out great and it seemed a waste to ruin it with this frosting. Expensive and didn't use it anyway.
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1 user found this review helpful
This recipe was time consuming to make and the colour was milky. It was very sweet and in the...
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Reviewed on Jan. 12, 2004 by BOBGTS
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BOBGTS
Jan. 12, 2004
This recipe goes amazingly well with desserts that are already sweet, but need an extra touch. It is especially good in chocolate eclairs, because it won't overpower the filling.
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1 user found this review helpful
This recipe goes amazingly well with desserts that are already sweet, but need an extra touch....
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