The first time I made this, I got lucky. I threw the ingredients into a bowl, guessed at what quantities might work, and zapped it for 30 seconds in the microwave. It turned out perfectly the first time. Believe me, that doesn't always happen. I often have to do a lot of experimenting to get a new recipe right. This one was a winner right out of the gate.
It's easy, it's a bowl of chocolaty deliciousness, and it's not nearly as bad for me as the ready-made kind.
Say "GOODBYE" to canned frosting!
I used to use canned frosting for the convenience, and I honestly think it tastes pretty good. (Sorry, if I've just offended the foodie police. My bad.) But all it took was turning the can around and reading the ingredients to convince me that I'd never use canned frosting again. Sure, my homemade version has sugar and butter (not exactly health food), but all of my ingredients are familiar, real, and identifiable--no mystery ingredients like the ready-made stuff. The canned kind has artery-blocking partially hydrogenated oil (trans fat), preservatives, and artificial mystery ingredients. Check out the label below and see for yourself.
Almost as easy as opening a can. I mean this only takes one minute to make. Okay, and maybe one more minute to get the ingredients out of the pantry. But, honestly, anyone can make this frosting. Easy and DELICIOUS! I use it to frost brownies, cake, cupcakes, and cookies. Here's how.
Assemble these ingredients:
One Minute Method:
Stove-top method. You can also heat the ingredients (everything except the powdered sugar) over the lowest heat in a pot on top of the stove. Stir constantly until everything melts together and the consistency is smooth. Remove from heat and whisk in the powdered sugar until smooth.
Spread while it's warm. It goes on more smoothly and easily that way. If it cools off and thickens too much before you're ready to use it, just zap it for a few second in the microwave, stir, and spread.
Double the recipe, if you like. This makes enough for a thin coating of frosting on a 9x13 cake or pan of brownies--just the right amount for my taste. If you like a thicker layer of frosting, simply double the ingredients and follow the same procedure.
Make other flavors, too! This same method can be used to create other frosting flavors. All you have to do is swap out the chocolate chips for other flavors of baking chips. White chips for a vanilla frosting. Peanut butter chips for a peanut butter frosting. Butterscotch chips for a butterscotch frosting. Get the idea? You can also stir in cinnamon or other sweet spices, substitute other extracts for the vanilla, or add maple syrup or molasses. There are endless possibilities!
Nutritional Info (per tablespoon of frosting): 78 calories, 4.2g fat, 11.2g carbs, .7g fiber, .2g protein; Weight Watchers PtsPlus: 2
Enjoy! Frost cakes, brownies, cupcakes, or cookies. Or, you may be tempted to eat it with a spoon. That's encouraged allowed, too.
This takes the cake! Pair this frosting with easy Chocolate Crazy Cake by Mary at Sweet Little Bluebird. No eggs, milk, butter or bowls are used!
I also use this frosting on my Dark Chocolate Zucchini Brownies. Yum!
You can frost cakes, cupcakes, brownies, donuts, and cookies with this easy, delicious frosting.
If you come up with any new frosting flavor combos or modifications to make it vegan, sugar-free, or whatever, please share in the comments section below. I love hearing from you, and everyone can benefit from the exchange of ideas.
Make it a Yummy day!
You might also like these recipes: