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“The original recipe for this thick chocolate frosting was my grandmother’s,” writes Melissa Wentz from Harrisburg, Pennsylvania. “I lightened it up, but it still has all of the original’s taste.”
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: 4 teaspoons equals 54 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 12 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Glossy Chocolate Frosting in Light & Tasty February/March 2006, p49
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Reviewed on Apr. 20, 2013 by VickiLynee
Love it! Super easy and much lighter than frosting made with shortening. I especially like that it is diabetic friendly! This will be my new go to for chocolate frosting!
Reviewed on Mar. 17, 2013 by poodlebird
Loved this icing, easy and very good. Made it twice already !!
Reviewed on Jan. 31, 2013 by Clifton66
Totally enjoyed this icing. I've never made one without powdered sugar. Tastes more like dark chocolate because of using cocoa.
Reviewed on Jan. 29, 2013 by Womer
My daughter is diabetic and I use this frosting most times to ice brownies, cupcakes, etc. While I use the sweetener instead of all sugar as some here suggest, my daughter still likens the taste and texture to more of a pudding than a frosting. I agree. Still, it's a very good substitute for real sugar frostings.
Reviewed on Jan. 24, 2013 by lizg2
You must follow the directions carefully, especially the part about "bring to a boil, cook and stir for about 1 minute and remove from heat" - if you cook too long the cornstarch will break down and lose its thickening ability. You can use all sugar if you prefer, and you can substitute 2 squares of semisweet chocolate for the cocoa. Don't leave out the vanilla as it complements the chocolate. Quick, easy and very delicious!
Reviewed on Jan. 24, 2013 by gladys7
christinastarr: You can use all regular sugar it will not change the results.I never use sugar free or other ingredient substitutes unless I know they are beneficial to my health. This recipe is similar to one my mother made when I was a child but without the cornstartch and it was delicious. I can see where the cornstartch would give it a smooth texture. Will try it this weekend on my grandchildren. :) I'm sure it will be a favorite.
christinastarr: You can use all regular sugar it will not change the results.
I never use sugar free or other ingredient substitutes unless I know they are beneficial to my health. This recipe is similar to one my mother made when I was a child but without the cornstartch and it was delicious. I can see where the cornstartch would give it a smooth texture. Will try it this weekend on my grandchildren. :) I'm sure it will be a favorite.
Reviewed on Jan. 24, 2013 by charlotte34
I mde this recie many years ago. The recipe was in a cookbook I had published in1934. It is just chocolate pudding, made with water instead of milk, and tastes rather bland. My family didn't care for it at all. You could just make Jello cooked chocolate pudding anf it would tast a little better because of the milk.
Reviewed on Jun. 17, 2012 by Fairy1004
It was DELICIOUS!!! I must not put as much frosting on my cupcakes though since I got enough to frost like 36-48 cupcakes....
Reviewed on Jun. 16, 2012 by Fairy1004
Reviewed on Apr. 29, 2012 by christinastarr
I cannot make this recipe because because I live in Italy and we do not have the equivalent to Splenda. Could I please have the original recipe? Thanks.
Reviewed on Apr. 16, 2012 by halfadozen
This is a great recipe! It reminds me of church potlucks. For those of you who thought it was runny, try to cook it at a medium high heat. If you have ever made chocolate no bake cookies, it will have a similar consistency. Plus, because you are using warm frosting make sure your cake is cooled sufficiently.
Reviewed on Feb. 25, 2012 by mahyazmama
The recipe was wonderful! I had all the ingredients on hand except the vanilla extract. I decided to replace w/2 tsp butter and came out great! Oh also I just used 1 cup of reg sugar as well. My boyfriend does really like chocolate and went for a second piece of cake! Thanks so much for posting!
Reviewed on Feb. 14, 2012 by Sylvester90
This turned out runny when I made it. It made my cake soggy. I would not make it again.
Reviewed on Aug. 27, 2011 by WJSymons
Wow! Great recipe for frosting especially when you're out of all the usual ingreds. I used arrowroot instead of cornstarch and it turned out beautifully.
Reviewed on Aug. 15, 2011 by kimmg83
Awesome recipe, super easy, comes out great every time. I use regular sugar because I'm not a splenda fan. Makes plenty of frosting, I always have at least 2-3 spoonfuls left over incase there are any touch ups needed or I'm having a chocolate craving! Tastes fabulous by itself and on anything else!
Reviewed on Jul. 28, 2011 by mhafen
I hate to make frosting - but this is the easiest, most tasty, thick, rich frosting I've ever tried!
Reviewed on Feb. 27, 2011 by wvagirl1974
This frosting is amazing!!! It's more like a glaze. It's still amazingly awesome!
Reviewed on Jan. 09, 2011 by lambasio
I loved the ease of this recipe, however I felt that there was too much cocoa. The baking cocoa taste was overpowering. I would suggest reducing the amount of cocoa, or possibly substituting melted chocolate chips.
Reviewed on Dec. 30, 2010 by shondad1
So very good, so very quick, and so very easy (all with things I already had on hand). I made a couple of modifications though. Instead of sugar, I used the Splenda blend for baking and I used light butter instead of regular. It was very light and delicious. I highly recommend this recipe. I needed something light and low carb. This will definitely be my "go to" recipe for chocolate frosting. I will not buy store bought again (I didn't like it anyway and it is too high in fat). Thanks Melissa.
Reviewed on Jul. 19, 2010 by emilykac
This frosting was easy to make and tasted great!
Reviewed on Jul. 12, 2010 by AngryGood
Eh, artificial sweeteners make you look and feel bloated. Since they don't get fully digested, they ferment in the gut and give you bloating, gas, and diarrhea. I'd rather use a sweetener like maple syrup. I saw some recipes that used tofu instead of butter and maple syrup instead of sugar. I wonder if Taste of Home has any?
Reviewed on Mar. 02, 2010 by betheab199@aol.com
This frosting is awesome! Not only is it pretty, thick and glossy on the cake, it has a silky dark chocolate flavor. I also like that it isn't mostly fat like so many frostings are.I made it with sugar, but I would like to try the sugar substitute. I will definitely be making this one again!
This frosting is awesome! Not only is it pretty, thick and glossy on the cake, it has a silky dark chocolate flavor. I also like that it isn't mostly fat like so many frostings are.
I made it with sugar, but I would like to try the sugar substitute. I will definitely be making this one again!
Reviewed on Feb. 23, 2010 by jcackler
easy, rich, and not too sweet. I didn't have enough sweetner, so ended up using all sugar, but still better than the similar frostings with cream
Reviewed on Dec. 25, 2009 by sboes
Yummy!
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