Recipe by Norma
"A delicious chocolate frosting for icing brownies and cookies! I like it especially as a topper on Texas Brownies. I like to add a dash of cinnamon to the frosting, it gives it a special flavor."
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This frosting is delicious! I made a double-layer chocolate cake and then used 1.5 times the ingredients for the frosting, and I had quite a bit of frosting left over! MMMmmm... and it goes great on graham crackers too! (a great treat for your kid's lunch box in case you ahve never tried it - chocolate frosting/graham cracker sandwiches - just like mom used to make!). Five stars! (FYI: I used evaported milk so it wouldn't spoil if left out on the counter, and the frosting tastes great!)
although this icing tasted very good (not really that chocolatey though), I found that it got very hard, especially the second day..I just prefer creamy frosting
Incredible! Why would you ever buy the canned stuff again? I didn't melt the butter, just let it come to room temperature and added 1-2 tablespoons more milk. Will definately use this as my frosting of choice from now on!
This was a really good, chocolately frosting. I needed this to fill thumbprint cookies I made earlier today. I did alter the measurments a bit. I used a 1/2 cup of milk and 3/4 cup of cocoa powder. The chocolate taste was not over powering by any means...it actually gave it sort of a fudgy texture which we really enjoyed. I have made this in the past and substituted brewed coffee for the milk. Thanks for sharing!!
This frosting was amazing. I made some Peanut Butter Cupcakes, recipe found on this site, piped this frosting onto them. They were so delicious. I did add about 2 tbls more milk to get the consistency I wanted.
Very good frosting. Be aware, though, that it is quite thick. After cooking it I had to whip vigorously and pour it on the cake quickly. It hardened to a lovely, almost crunchy texture. I had it on yellow cake but it would definitely go well on brownies.
I was so pleased with this! Because I was using it to pipe onto cupcakes and I wasn’t sure how that would work with melting the butter first, I didn’t. In addition, I used butter rather than margarine and just three cups of confectioners’ sugar. It was light, fluffy, and unmistakably chocolate. I know it would have been darker, more fudgy looking, had I melted the butter, and I’m anxious to try it that way on brownies or a sheet cake.
I loved this icing! I didn't have quite enough margarine, so I used a little crisco to make up the difference and I didn't melt them though, I cut it into chunks and then used the mixer to whip the icing until fluffy. I needed to add a little more milk as it was really thick to spread. The second time I made this I used all margarine and still had to add more milk than specified. This is very good frosting, nice and thick a bit sweet so I added some more cocoa powder to tone down the sugar some. Good stuff, I'll use this again! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Chocolate Frosting
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 23
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