Recipe by Janice Reesman
"Easy, quick, and good."
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unsweetened cocoa powder
Worked out why this icing turned out grainy for me. It's essential that all the sugar is dissolved BEFORE it comes to the boil, so keep on a low heat then when sugar's all gone increase heat to medium.
Hope this helps.
DO NOT MAKE THIS RECIPE! IT IS HORRIBLE FOR LAYER CAKES AND REALLY BAD FOR SHEET CAKES! IT MIGHT WORK WELL FOR A GLAZE, BUT AS IT COOLS THE GRAINS OF SUGAR BEGIN TO SHAPE AGAIN, MAKING IT GRITTY AND UN-SMOOTH. I DO NOT RECOMEND MAKING THIS BECAUSE IT WAS EXTREMLY DIFFICULT TO SPREAD!
This was fantastic! You HAVE to cook the ingredients on low until the sugar is completely dissolved and the shortening is melted BEFORE you bring it to a boil. I cooked it on low for about 10 minutes then boiled for 2 minutes. Then take it off heat and keep beating it while it cools. I beat it by hand for a minute then let it cool for a couple more then beat it again and so on until it was really thick and creamy. It's best not to use it until it's nearly completely cooled. My husband LOVED it. He said it reminded him of the chocolate icing on bakery donuts.
I made this for lack of confectioners' sugar. Why boil, oldschool? Throw all ingredients into a bowl, substitute margarine for shortneing, microwave for 1 minute on high, then whip boiling mixture. It is like a glaze; pour over any bland cake, and drink the rest! :)
The key is letting it completely cool. THEN it will be creamy.
You can use it before as a drizzle. I used butter instead of shortening. Seemed healthier (if there could be such a thing as a 'healthy' frosting).
I really like this recipe as it tasty & requires no butter or margarine. It's definitely not a fluffy buttercream though, so don't expect that. I used this on brownies and it spread very well. I used rice dream in lieu of milk. Had all ingredients in pan on the stove, combined and melted until brownies were removed from oven. Brought to a full rolling boil and started the 2 minute count. Will use again and add a little more salt.
Perhaps I did this wrong, but the icing quickly became grainy and stiff. not spreadable at all.
this icing tastes pretty good! It would make a good icing to drizzle over a bunt cake while still warm- maybe not a good frosting for a layer cake. Dries smooth and glossy
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Fudge Icing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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