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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
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