Made quickly in a saucepan and with only three ingredients, this icing is hard to beat! It is so fudgy and has a nice sheen. Just whisk in a bit of powdered sugar to turn it into a really nice frosting as well!
This icing is a great pourable smooth icing. It would be great over brownies, a butter sheet cake or these chocolate covered cherry cupcakes. You can whip it up of you need, but it really shines when it’s poured over your cake warm. It is smooth, rich and oh so good!
Cakes, cookies, cupcakes, graham crackers, spoons, fingers… you name it, I’ll try to frost it! Ok, maybe not brussels sprouts.
But to be fair I haven’t tried it yet so I’m not going to completely rule it out! Nah, I’ll keep my brussel sprouts simply roasted and sprinkled with bacon!
I know we went over this last week, but I thought we might need a refresher. Frosting is awesome!
Though I went ahead and called this icing because it doesn’t stand proud like frosting. Instead it is self leveling, so that makes it icing right?
I suppose I need to brush up on the terminology if I’m going to profess my love for them every week, huh? Either way, this stuff is good!
Just a few simple ingredients melt together to make the fudgiest, yummiest topping for whatever baked good you’re eating. The hardest part is waiting for it to cool, but it’s worth the wait. You’ll get a thicker cover and fewer drips if you can hold on for ten or twenty minutes.
Now I would not recommend using this as written to frost a layer cake. Even cooled, I think you’d be cursing yourself as you try to work your way around the sides. I did experiment with whisking in some powdered sugar though and that would help immensely if you’re trying to scale a cake.
As is, this is a perfect coating for cupcakes, cookies, sheet cakes and more. It is so fudgy and not too sweet. It spreads nice and soft so it is easy to get a smooth finish and then sets up so you can touch it without marring it after an hour or two.
I just loved the way it topped the cherry chip cupcakes I made. I also dipped cherries in the extra icing and put them on top.
That made for a super fun presentation, don’t you think? I also think it would be lovely on Di’s banana cake, some shortbread cookies or drizzle the heated up leftovers over some homemade ice cream!
What’s the first thing you’re going to try this chocolate sweetened condensed milk icing on?
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
- 12 oz semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- 1/2 cup butter
- optional: 1-2 cups powdered sugar
- In a large saucepan over the lowest possible heat setting, melt together the chocolate chips, butter and sweetened condensed milk. Stir constantly to avoid scorching your chocolate.
- As soon as the mixture is smooth, remove from the heat. If you want frosting with more structure, go ahead and whisk in some powdered sugar. If you want more of an icing, leave as is.
- Cool for 10-20 minutes and then spread over cake/cookies etc.
- The icing will set as it sits. Be careful when touching them in the first hour or two, after that they should be easier to handle.
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Amount Per Serving: Calories: 209Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 60mgCarbohydrates: 30gFiber: 1gSugar: 29gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.