This chocolate fudge icing is hard to beat! It is quick to make and only takes 3 ingredients. It is so fudgy, has a nice sheen, and tastes amazing.
This icing is a great pourable smooth icing. It would be great over brownies, poured over a sheet cake, or do what I did and coat the top of cupcakes.
You can whip it up of you need to, but it really shines when it’s poured over your cake while the icing is still 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!
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.
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It was the perfect finish to these cherry cupcakes. The leftovers would also be great warmed up and served over 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!
Super Fudgy Sweetened Condensed Milk Icing
Ingredients
- 12 oz semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- ½ cup butter
- optional: 1-2 cups powdered sugar
Instructions
- 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.12 oz semi-sweet chocolate chips, ½ cup butter, 14 oz sweetened condensed milk
- 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.optional: 1-2 cups powdered sugar
- 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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How are we storing this? Is it “shelf stable”?
I store it the same way I do most buttercream frostings, at room temperature for up to a few days. In the fridge for a week or a bit longer. Or freeze it for up to several months.
Mmm! Now I want a sleeve of crackers and some rich fudgy frosting!
Oh, yes please I'll have some. On second thought, forget putting this on something, just hand over the bowl lol! Just kidding (I think. But maybe not.) 🙂
Mollie
I'm with you! Pass me the bowl and a spoon and I am happy as a lark!
It sounds better than that frosting that we used to whip up and eat like pudding. Maybe we'll just cook some up and have a frosting party! It sounds good enough that we could. We didn't even have sweetened condensed milk or powdered sugar in that frosting in the good old days. Thanks for sharing this frosting recipe.
Can I come to your frosting party?! I love that idea!
Wow… that must be sweet and rich! Looks good. 🙂
I'd actually say compared to a lot of the frotings I make, it isn't too overly sweet… but definitely rich! But since it smooths out in a thin layer rather than piled high like buttercream, it is just perfect! Thank you!
Oh my gosh, this looks absolutely amazing!!!
Thank you so much!
The whole idea of fudgy and sweetened condensed milk just makes me super happy!!! YUMMINESS!!
It is perfect for smoothing over some cupcakes, Andrea! Thank you!