Grammy-Fannie Chapman'S Chocolate Boiled Frosting
A rich, glossy chocolate frosting with a smooth, creamy texture, perfect for bundt cakes and chocolate lovers seeking a nostalgic, homemade treat.
Ingredients
Instructions
- Bring the butter, sugar, liquid chocolate, and milk to a boil over medium heat.
- Let the mixture boil until it thickens.
- Remove from heat and set the pan in cold water, stirring constantly, until the frosting is thick enough to spread on a cake.
Tips & Substitutions
For the best texture, ensure the butter is at room temperature before combining with sugar. If you don't have liquid chocolate, melted semi-sweet chocolate or cocoa powder mixed with a little oil can be used as substitutes. Stir continuously while boiling to prevent burning. If the frosting is too thick, add a splash more milk to reach your desired consistency.
Serving Suggestions
This chocolate boiled frosting is perfect for topping cakes like the Fresh Apple Chip Cake or even for filling between layers. For an indulgent treat, serve it alongside Quick Breakfast Doughnuts or use it as a dip for fruit. It also makes a delightful topping for cupcakes or brownies.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to a week. To reheat, gently warm in a microwave in short intervals while stirring, until it reaches a spreadable consistency. Be cautious not to overheat, as this can cause the frosting to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Grammy-Fannie Chapman'S Chocolate Boiled Frosting contains roughly 702 calories, with 6g protein, 35g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of iron and protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dark chocolate instead of liquid chocolate?
Yes, you can substitute dark chocolate for liquid chocolate. Just ensure to melt it down and adjust the sugar to taste, as dark chocolate is less sweet. This will give your frosting a richer flavor that pairs well with various cakes.
What can I do if my frosting doesn't thicken?
If your frosting isn't thickening, it may need more time on the heat. Continue to boil while stirring constantly until it reaches the desired consistency. Additionally, placing the pan in cold water can help it thicken more quickly as it cools.
How can I make this frosting more chocolatey?
To enhance the chocolate flavor, consider adding a tablespoon of cocoa powder to the mixture before boiling. You can also use a richer chocolate or add a splash of vanilla extract for depth. This will elevate the overall taste of the frosting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).