Recipe by Kevin Ryan
"This is a very easy frosting to make, not too sweet, and absolutely outstanding"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (1 ounce) squares
unsweetened chocolate, melted and cooled
1 (14 ounce) can
sweetened condensed milk
1 (3.9 ounce) package
instant chocolate pudding mix
heavy cream, whipped
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.
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.
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.
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!
I guarantee the reviews that say this recipe is "runny," "too sweet," "like a chocolate sauce," and "milky" made a mistake. I would bet they didn't whip the cream, and instead thought "1 cup heavy cream, whipped" meant "1 cup whipping cream." If you whip the cream like the recipe calls for, this recipe is ANYTHING but runny or too sweet. It's smooth, light, and just right. Just MAKE SURE YOU WHIP THE CREAM WELL with an electric mixer!
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!
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.
The "frosting" had a good flavor but it was not the texture of frosting at all. I could not get it to stick to the cupcakes. I instead spooned it into a graham cracker crust and topped with cool whip and walnuts! It was a hit after my changes!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 232
** Calories from Fat: 115
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a warm German cake frosting with pecans and coconut.
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!
See how to make impressive, surprisingly easy cream puff swans.