Recipe by Martha
"Great fudge frosting for Chocolate Frosted Marshmallow Cookies."
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1 1/2 (1 ounce) squares
1 1/2 cups
I should have looked at the ingredients more closely before I started this recipe, because the uncooked egg whites bothered me a bit.... so I changed things. Instead of egg whites, I threw in some skim milk to soften the fudge up. What I ended up with is a heavenly fudge frosting. I am glad I found this one.
The taste of this frosting was fantastic - chocolaty fudge, exactly what I was looking for to top the Black Magic Cake I made for my husband's birthday. (A double batch perfectly covered two 9-inch layer cakes). My problem with this frosting was the consistency. I followed the directions exactly, and even added more water to thin it out at the end, but it just wasn't very spreadable. It hardened rather quickly and near the end of my cake, I actually had to apply it with my fingers because it wouldn't spread with my frosting spreader. (Thank goodness I was only serving it to my husband & kids!) I'm giving it three stars because the taste was phenomenal & it's quite possible that "user error" resulted in my problems, even though I haven't had previous problems with frosting. I'd certainly be willing to give this recipe another try, possibly keeping it warm longer and adding even more water (or perhaps milk) at the end to thin it out even more, but I'd have to say that I much prefer the Satiny Chocolate Glaze recipe on this site. It has a similar flavor, hardens beautifully and it doesn't use raw egg (if that bothers you at all).
Perfectly fudgy with just the right level of sweetness. Many frostings tend to be way too sweet. This one has a nice, full chocolate flavor. It develops a beautiful sheen and will do your cake, cookies, brownies or cupcakes proud. I didn't even use my mixer. Just beat it by hand for a minute or so. Be aware that it will thicken as it sets. I didn't have to add any water - the consistency was just perfect as is. No trouble with its being granular. Easy, too, with a minimum of ingredients. What more could you want? A surefire winner.
Years ago Nestle used to promote its "new" product, pre-melted unsweetened chocolate, with an outrageously good brownie recipe along with an equally good fudge frosting. I think what made that frosting so exceptional was that I remember it included an egg yolk. I had measured out half an egg from the "One Bowl Brownie" recipe, and rather than discarding the other half egg, I used it to replace the egg white in this recipe. Just as that Nestle recipe with the egg yolk, this was creamy, silky smooth, fudgey bliss. So easy to mix up you don't even need an electric mixer - just beat the heck out of it with a wooden spoon until it's smooth and glossy. I added just a dribble of hot water, then poured it over my brownies (one recipe is perfect for an 8 or 9" pan) These brownies, frosted with this frosting, combined to make brownie PERFECTION. I don't know if Nestle still promotes that memorable recipe anymore, but with this fudge frosting recipe it really doesn't matter.
I used this frosting for brownies and it was delicious. I think adding a bit of rum would be a nice touch also.
This is my new favorite frosting. I always stress over frosting because I don't like the store jugs of frosting and I don't like homemade frostings that taste too much like powdered sugar. This frosting has a thick but spreadable consistency and it tastes like chocolate. You can't taste the powdered sugar. It has a lovely gloss like ganache but was easier to prepare and apply. I haven't tried this cookie recipe but used it on cupcakes today.
Excellent! be careful when adding the egg whites. Be sure to start beating it very quickly or the egg will cook and you'll have a white mess.
This was my 14 year old son's first attempt at a cake and frosting. He made this easy and delicious frosting for the cake part of the Peanut Butter and Chocolate Cake I - FANTASTIC! I saved the recipe for future use!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 38
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