ISO: ISO anyone with experience using the Rosie's Bakery Chocolate Frosting

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cindy-k-mi

Well-known member
I think this recipe was first posted by Debbie in GA. I've made this frosting before, and along with its companion cake, Look No Further Chocolate Cake, it is absolutely the best chocolate cake I've ever eaten! Anyway, I made the frosting yesterday, and I think I may have let the chocolate cool too much before putting it into the blender. I blended the frosting on high for over 5 minutes and it never got thick. I let it sit at room temperature hoping it would set, but still it is too runny for frosting a cake. Is there any way to salvage this frosting?

 
No Cindy, it's always turned out perfect...it is thin for a while, but then

you can actually hear the blender sound change.

Just to check, did you add 1 and a half cups of sugar?

6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar

 
I did everything according to the directions...

but the sound of the blender never changed. I thought maybe there was something wrong with my blender. I suppose I have nothing to lose by trying to re-blend it.

 
I just checked again and it HAS thickened,

but it took over 12 hours, I think. It tastes as yummy as ever, too.

 
Hmmm, wonder if your kitchen is really warm. Because the chocolate should

firm up all on it's own. Or is the sugar/milk was so warm that it took much longer to cool down.

That is a great icing, isn't it!

 
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