Recipe by Syd
"This is a creamy chocolate frosting with flecks of hard chocolate."
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
12 (1 ounce) squares
This is an excellent creamy, easy to spread, icing. The flavor is wonderful, not too rich or too sweet; just melt in your mouth goodness. Definitely whip your egg whites to stiff peaks. Recipe lacks the instruction of when to add the vanilla, but be sure to add it. The description indicated there would be flecks of chocolate but since the receipe directs you to melt all the choclate I'm not sure how you obtain this. I guess you could grate some in afterwards--it might make the icing even better, if that's possible. Just what I was looking for. Thank you!
Did not turn out at all. Ended up with what looked like cottage cheese. I beat it for 15 minutes and gave up.
I haven't tried this recipe yet but I plan to. If you are having trouble with the butter separating, you need to keep beating it. The coldness of the butter determines how long you need to mix it for. If you are ever to make italian buttercream, you have to mix it for at least 10 minutes on high, during which it separates, and yes, does look like cottage cheese. Eventually it comes together. Next time try to not have your butter so cold.
i used maybe a tablespoon of the butter and it turned out like I was hoping. reminds me of the frosting I used to make when i was a kid. i can't find the recipe now, but i used a double boiler, cream of tarter and egg whites. no butter. and so, although i didn't use the boiler or the c.o.t, it turned out fairly similar. i added grated chocolate instead of melting all that. worked great. just a nice frosting for a rich chocolate cake, not too sweet or buttery, which was what i was going for.
VERY Yummy! I would agree that the recipe calls for too much butter. I left a little out b/c of the reviews, but it's still a little too buttery. Maybe try adding 1 cup and then add more to taste. Still add the chocolate at the end. Enjoy. I'm saving this one to my recipe box :)
I found this to be a little heavy on the butter flavor. Next time I make it I will probably cut back on the butter by at least 1/2 cup and adjust from there. It made it VERY rich. I would likely chill it just a bit first before spreading it as well and wait until the cake is thoroughly cooled. The butter base doesn't hold up well on something above room temperature. Overall flavor met good reviews with the family!
I must've done something wrong, because I excpected this frosting to be "fluffier". However, to bring it to the thickness and fluffiness I desired, I just added powdered sugar. The results were fantastic!! By far, the best tasting chocolate frosting I have made! My kids couldn't get enough of it!!
I give it three stars, daughter (11) gives it four. It's light, slightly creamy, has that little specks of chocolate like the description says. Didn't love it, but it frosted the cake. Tastes like diluted dark chocolate, which, of course, it basically is by adding semisweet chips. Makes enough for a generous layer cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Meringue Frosting
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 214
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a warm German cake frosting with pecans and coconut.
A simple but decadent chocolate glaze that spreads on easy.
Moist carrot cupcakes with a cream cheese and white chocolate frosting.