Great for cakes and cupcakes, this chocolate frosting is airy and creamy. 24 cupcakes or a two-layered cake can be frosted using this recipe.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 (7 ounce) jar marshmallow cream
- ¾ cup confectioners’ sugar, or to taste
- 3 (1 ounce) squares unsweetened chocolate, melted and cooled
- 1 ½ tablespoons butter flavored shortening
- ¼ cup half-and-half, or as needed
Instructions
- Place the marshmallow cream, two-thirds of the confectioners’ sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners’ sugar and half-and-half until desired level of sweetness and consistency is attained.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 13 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I tried this recipe it was runny so I added more powdered sugar until I got it close to a consistency I could pipe onto my cupcakes but I think the reason it was runny was because I hadn’t let my chocolate cool enough. By the time I was ready to pipe onto my cupcakes it had cooled all the way and the frosting was really thick and hard to pipe. Everyone loved the cupcakes. The frosting tastes like fudge. I’m making it again today to put on a cake. Hopefully I can be patient enough for it to cook properly this time
I just finished making this frosting. It did not turn out fluffy for me. I actually did not use the chocolate squares, I used chocolate chips. I still gave 5 stars because the flavor is amazing. I also added some vanilla and some chocolate extract. Very tasty. Thank You for the recipe.
This cake was very tasty! I made it for my mother’s birthday and everyone loved it. I am glad that I read previous reviews about the baking time because I checked mine after about 26 minutes and it was done. I also really liked the marshmallow frosting, the flavor was great. I didn’t pay attention to what I was doing and added the vanilla before beating the eggs, so my frosting wasn’t fluffy, but it still had good flavor.
Not sure what I did wrong but it was very runny! Any suggestions?
calls for too much milk and needs more shortening added, about 1/2 cup. i added more powerded sugar as well about 1 1/2 cups
This recipe has become a staple for my cupcakes. People love it. Like many have said, I barely use the milk. (I now use Parmalat because I am always nervous about not refridgerating items with milk.). I probably only use a tablespoon of the Parmalat.
This ended up turing up delicious, but I had to add about a cup of powdered sugar to keep up the consistancy. This could have been however because I added skim milk instead of half and half…
I made this for chocolate truffle cupcakes and it was very good. I did use butter. Will make again and try it with different flavors.
Is fluff the same as marshmallow cream? If so, this recipe just did not work for me! I followed everything except omitted the chocolate since I wanted white marshmallow frosting. When I beat with a mixer, it whipped down to very little! So, I then doubled the recipe, yet it was still very runny so I added an extra 1/4 cup softened butter and 1/4 cup shortening and confectioner sugar until it was thick enough to spread. It tasted really yummy; just like fluff! So, I don’t know if I messed something up with this recipe or what!
I needed a no cook marshmallow frosting so I borrowed this using the creme and I added butter instead of shortening, then left out the chocolate. It worked. It was delicious and I could make my Easter cupcakes.
I followed the recipe exactly as written …slowly adding half & half. The flavor was great but it would not fluff up…..just oozed off my cupcakes. I only added 1 1/2 T of the half & half and it was still runny. Nobody seemed to care though and they devoured the cupcakes. I would have just preferred the frosting to be thicker. I would try again and make a few change cause the taste was totally there!
Smooth, creamy but not too sweet. I piped it onto cupcakes and need another recipes to cover all 24 cupcakes. Probably enough if I’d spread it lightly to cover all of them. Off to make another batch! Delicious! Yum! Yum! I only used 1/8c half & half. Maybe could have used more confectioners’ sugar, but didn’t want it too sweet.
Was not impressed with this frosting, I followed the directions exactly it turned out runny and tasted like powdered sugar way too sweet.
I made this frosting as listed in directions, my daughter loves the taste of marshmallow and with chocolate it was a definite winner, the icing was perfect, it was more of a ganache kind of icing, but an amazing amazing flavor, I would use it over and over again.
I thought this frosting was great. To those reviewers who thought it was too thin – it clearly states that the half & half should be added as needed. You can’t just dump it all in there and assume it will turn out well. The same frosting recipe may use varying amounts of liquid from batch to batch depending on thetemperature and humidity in the room.
Colossal disappointment. Too runny and if you add more sugar all it tastes like is sugar. No marshmallow taste, which is what I was looking for. Ruined my cupcakes. Would NOT use again.
I made this recipe for the filling in a smores cake. It came out amazing! My family enjoyed just digging right into it with graham crackers. I will use this recipe again and as often as I can. Delish!
Great frosting recipe! I made with melted white chocolate and added to top of chocolate cupcakes, then sprinkled on coconut. Was a HUGE hit at a recent party!
As other reviewers stated, it wasn’t fluffy at all–It just oozed off the cupcakes. 🙁
This frosting is pretty good. I’m glad I always try the recipes instead of taking to heart what others say because I followed the recipe and my frosting came out very fluffy. It is the consistency of the marshmallow fluff, so I doubt that it will be stiff enough as written to pipe with. It pretty much takes on the flavor of the chocolate that’s used, with a hint of marshmallow.
This was a really tasty frosting. Very light and whipped like, almost close to jar frosting in my opinion. It nearly squirted out of my piping bag to fast and nearly had it everywhere. But I would increase the amount of confectioner’s sugar next time for a really thick or stiff frosting and/or use heavy whipping cream in place of 1/2 & 1/2. Not spreadable very well for a large layered cake, But for a little bit of frosting on a cup cake or cookie…very nice.