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Mrs. Milman's Chocolate Frosting

One of our all-time favorites, this recipe for Mrs. Milman's Chocolate Frosting is adapted from Martha Stewart Living, February 2006. Make it with our recipe for Moist Devil's Food Cake.

  • yield: Makes 6 cups

Ingredients

  • 24 ounces Nestle semisweet chocolate morsels
  • 4 cups whipping cream
  • 1 teaspoon light corn syrup

Directions

  1. Step 1

    Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

  2. Step 2

    Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Source
Martha Stewart Living, May 1997

Reviews (169)

  • 9 Apr, 2014

    This was delicious! I added a little bit more powdered sugar because I knew the kids would be eating it too. They loved it! The only question I have is how much ahead of time can this recipe be made...in other words, can it be made in advance, and how long can it be kept, and should I leave out or refrigerate?

  • 22 Feb, 2014

    I am sooo glad that the bad review on this frosting didn't scare me from trying it ... I followed the directions except for the chocolate morsels I went with a richer tasting brand. I stirred and cooled for the 2hrs as directed and it is DELISH creamy and RICH tasting. First time I have ever made a cake frosting from scratch and loved it! Cheers

  • 19 Dec, 2013

    I love this frosting, it's is my favorite Chocolate frosting recipe. Nailed it on my 1st try. The cake was so light it shook like jello. Perfect with this frosting.

  • 10 Sep, 2013

    I followed the instructions EXACTLY as they are written & I watched the video. The frosting DID NOT thicken. I chilled it in the fridge (like Mrs.Milman says) for 2 hours, stirring every 15-20 min. It was still too runny to spread. I put it in for 30 more min, runny. I freezed it for another 1.5 hours, stirring every so often, still runny! I'm thoroughly disappointed and hope it makes it through the night w/out melting & falling over! What a waste of my night. I could've made another recipe

  • 2 Sep, 2013

    I made this frosting yesterday and everyone loved it. Yes, it is the most laborious frosting that I've made to date, but it is well worth the effort. So rich and decadent. I'm curious if I could try this with milk chocolate. Instead of the Nestle` morsels, I used an organic 42% cacao chocolate instead. It set up perfectly, so I think folks who had "soup" didn't cook it properly.

  • 20 Feb, 2013

    LOVE THIS. I followed Mrs. Milman recipe per the video (no corn syrup). Slowly melted cream and chocolate on low about 40 minutes. 5 minutes more on Med. The frosting was quite thin. I then transferred the frosting in a stainless steel bowl that was chilling outside on my breezeway (winter here). I put the bowl of frosting back out on my breezeway til morning. I woke up to a bowl of thick, luscious, yummy frosting. I whipped it a bit by hand and frosted my giant cake. (box cakes). PERFECT. A+

  • 7 Feb, 2013

    I used whole wheat flour and this cake was fabulous! Delicious!

  • 29 Jan, 2013

    This was one of the best gourmet like cakes I've ever tried, and yes the frosting was a mystery but I persevered and claimed patience and voila beautiful frosting and delicious as well. Those of you that had no patience ended up with soup. as one of the other reviewers stated patience is the one thing you must have for this frosting.

  • 26 Sep, 2012

    Chocolate Cake

  • 26 Sep, 2012

    Chocolate Cake

  • 30 Jul, 2012

    I just finished making this frosting. I was very sceptical after reading the reviews if it would turn out.
    After putting a pan of choclate soup in the fridge I seriously had my doubts.
    But 2 hours later it was a thick & creamy fluffy frosting! Amazing!
    Upon doing a taste test it was much to bitter for our taste, Easily fixed by blending in 1 capfull of vanilla extract. Just perfect. Very pricey to make this. Makes to much, next time will cut reciepe in 1/2 so it's more cost effective.

  • 28 May, 2012

    Watched the video of Mrs. Milman making the frosting on the show and followed her directions. I didn't add the corn syrup and stuck the pot in the fridge for about 12 hours. Not only did the frosting taste great but also had a wonderful texture.

  • 18 May, 2012

    I made the mistake of using milk chocolate chips, but I stirred the mixture over low heat for 1.25 hours and also threw in a handful of semisweet chocolate chips after 45 mins. It did eventually thicken up nicely. Just remember to keep going, even if it takes a LONG time!

  • 5 Apr, 2012

    This frosting was perfect! I made it the night before, followed the recipe exactly (without the corn syrup) and let it sit in the refrigerator overnight. It was PERFECT in the morning and I even had to let it warm up a bit because it was so thick. My family loved it and they have been asking me about it ever since.

  • 16 Mar, 2012

    Followed the recipe. Don't think corn syrup is the issue. Made it in a metal saucepan, cooled at RT for 30min. Chilled 2hrs but later when it was still a thick soup, read reviews. Refrigerated it overnight. AM, thicker but still too liquid. Whipped w. mixer. It thickened to a mousse consistency. Compared it to N.Malgieri's ganache recipe. The difference: the heavy cream to chocolate morsel ratio & Malgieri's recipe calls for butter. I think certain things were changed in test kitchen. Thus FAIL.

  • 16 Mar, 2012

    Followed the recipe. Don't think corn syrup is the issue. Made it in a metal saucepan, cooled at RT for 30min. Chilled 2hrs but later when it was still a thick soup, read reviews. Refrigerated it overnight. AM, thicker but still too liquid. Whipped w. mixer. It thickened to a mousse consistency. Compared it to N.Malgieri's ganache recipe. The difference: the heavy cream to chocolate morsel ratio & Malgieri's recipe calls for butter. I think certain things were changed in test kitchen. Thus FAIL.

  • 28 Feb, 2012

    It helps to know that 24 oz of toll house semisweet morsels equals 4 c. There must be enough chocolate to make a spreadable instead of soupy frosting.

  • 24 Nov, 2011

    This recipe never turns out for me. I have to doctor it up to make it work. The frosting is always too soupy. I looked at other ganache type recipes on the Martha's site and they do a ratio of 8 ounces of chocolate to cup of cream. Once I had in the extra chocolate then it seems to firm up enough for me to frost a cake.

  • 22 Nov, 2011

    I have made this many times! I understand that it can be temperamental. May I suggest a few things:This is originally published in one of Martha's books and there the directions were elaborate.Check on it every 20 min. means whisk it every 20 min. Set a timer for 20 min. If you get distracted and go too long in between whisking it will not set. You MUST use a metal bowl that has been refrigerated. ( I spent 10 hours whisking only to realize that it will never set in corning ware or plastic.)

  • 19 Nov, 2011

    This is a horrible recipe! I made not once, but twice and It still did not turn out. After the second batch sitting overnight it was still the same consistency - not frosting. The cake layers would slide off. Finally I put it in the fridge hoping it would be alright. I was suppose to take it to a Thanksgiving dinner (we have ours early) and had to go to the store and purchase a cake instead because I would have been too embarrassed to take it. Tasted awful too!

  • 19 Nov, 2011

    continued: Also note that Mrs Millman suggests the cream sit out for an hour before melting with chocolate. She also keeps mixture in pot and puts that in fridge, so no need for a second bowl. Be patient. The texture and cosistency is perfect. I didnt really need to stir this am. It was just right. I will say that after the cooking it was still quite thin, and thats ok. Will set up. Give yourself time and make this ahead. Thanks Mrs Millman. The Family love this!

  • 19 Nov, 2011

    I too was skeptical about this recipe. Glad I tried it. It is FANTASTIC. I watched the short video. The recipe is simple. I omitted the corn syrup(mrs millman doesnt use it). I stirred on very low for 30 min or so. Raised temp to med-low and stirred for 5-10 more min. The mixture is still very thin. Let stand for 30 at room temp to cool, then put in fridge in pot. Stirred every 30 for a few times, and went to bed. It was starting to thicken. Perfect this am. didnt need to stir even.

  • 3 Nov, 2011

    I was really nervous making this recipe, I thought it would be a complete fail but it was the complete opposite!
    I didn't make it with corn syrup,you don't need to either.
    If you leave it in the fridge over night it will get really thick and perfect but I left it in the fridge for 2 1/2 hours and it was a great consistency. It was great and veryy yummy! Definitely a chocolate lover's dream!

  • 9 Oct, 2011

    Thankfully I watched the video and got some good tips from Mrs. Millman- corn syrup and metal bowl not required.

    Be super patient, I cooked mine over low heat for a good 35 minutes then medium low for 3 minutes. It did get thicker. I let it cool on the counter, stirring a couple of times. I then stuck it in the fridge and took it out the next day. Perfect, delicious frosting.

  • 13 Sep, 2011

    I have made this on 4 other occasions and i can tell you that the first time i made this it was perfect. The 2nd time i vowed i would never make again lol and the last 2 times i fell in love with it again. I dont follow the Martha recipe to T because it just doesnt look like the consistency in the video. You need to spend the time stirring the frosting at a low setting for 45min then med low for the next 10min. I also let it cool at room temp. for 30min and then place in fridge to set Love this

  • 8 Sep, 2011

    I've just made this recipe for the first time and it came out just fine. For those who said it is too liquidy, the key to this recipe is "be patient". I stirred the mixture constantly under low heat (at first it was watery) after 45 min it become thicker, once it is thick enough to set, then cooled for an hour in the fridge. You'll get the perfect frosting.

  • 22 Jul, 2011

    We were worried about the frosting setting up, too, like other reviewers. We had the luxury of time to leave it over night in the fridge. It doesn't set up in 2 hours. We made it at 10pm and left it in fridge. At 8am it was set, if not a little bit too thick. I'm putting it on the cake now, at 3pm and it's a bit thick, but really just fine. Can't wait to eat it!

  • 20 Jul, 2011

    I am also an experienced baker and I have to say, something is missing in this recipe. Does it need more corn syrup? Without the corn syrup, it is simply chocolate ganache. Help us out Martha! How do we produce it so that it is thick like the video?

  • 17 Jul, 2011

    i agree with MTayl, the frosting did not set up and was too liquidy.

  • 1 Jul, 2011

    I consider myself an experienced baker, but this recipe did not work for me. The frosting never set up to a spreadable consistency...it was more like a soft pudding than a frosting that could hold up to and support three layers of cakes.

  • 13 Mar, 2011

    definitely, give your self enough time to allow the frosting to set in your fridge. I used Hershey semi-sweet chocolate as Nestlle chips are not easily found in Canada. I made the Devil's Food Cake from this website and once frosted , I covered it with Smarties (are these available in the US)? The cake was for my niece's 6th birthday and everyone loved it. Too bad I can't post a photo to show you how fabulous it turned outl.

  • 12 Mar, 2011

    what exactly is whipping cream?

  • 19 Feb, 2011

    Came out perfectly. Chilled it on my back porch which was about 27 degrees, and it took about 3 1/2 hours. Don't chill the frosted cake - the taste and consistency of the frosting was much nicer the next day after sitting at room temperature. I'll make it again.

  • 14 Feb, 2011

    This is an expensive frosting option, and I'm afraid NOT that good. I was disappointed and will not make it again. Sorry Mrs. Milman.

  • 12 Feb, 2011

    First try: Burned the frosting on low heat after 35 minutes. It also boiled up and the bubbles splattered chocolate on everything. The oil separated and it didn't look quite right. Realized there was a video after I scanned through the reviews.

    Second try (same day): Started it on the lowest heat possible for my stove (simmering?). After 45 minutes, I continued with the rest of the instructions. It set after 1.5 hours in the fridge. Really yummy! I practically licked the pot!

  • 10 Feb, 2011

    Does it take an entire recipe of this frosting to do the devils food cake? 6 cups seems like quite a lot of icing.

  • 27 Jan, 2011

    I followed the advice to be extremely patient while cooking this icing: 45 minutes at low heat, 5 minutes at medium-low heat. I cooled it in the fridge, stirring every 15 minutes, and it set within two hours. It turned out gorgeous and creamy, very yummy! But! Considering the time (one hour) and monetary (13.50!) investment this recipe requires...I will definitely only make it at special occasions.

  • 22 Jan, 2011

    I also had to whip the icing so that I could use it. It's quite disappointing when you spend so much money on the ingredients and then it doesn't turn out. This is my first Martha Stewart Recipe that didn't turn out as hoped. Let's hope the Moist Devil's Food Cake turns out moist.

  • 23 Nov, 2010

    I'm glad I read the comment about being patient before I made Mrs. Milman's Chocolate Frosting, and it was worth it! I left my bowl of frosting out over night so as to have it cool down more evenly than in the fridge. First, when it was cool enough, I put a loose cover on the top of the bowl. When stirring in the morn' it was the consistency I'm sure Mrs. Millman would recommend. This frosting was enjoyed by young and elders alike!

  • 23 Nov, 2010

    Be patient with the frosting! It takes patience and time but turns out lovely and fudgy. Definitely is my go to frosting for my fudgy cake lovers. I replaced the boiling water for hot fresh strong coffee to moisten the cake more and give it more flavor. If I am making this for dark chocolate lovers I do half of the chocolate on the frosting semi-sweet and the other half a dark chocolate. Great recipe.

  • 4 Oct, 2010

    I put the frosting in the fridge for 3 hours and stirred every 15 minutes until it looked set for me. I spreaded it over the cake and it was running which made the cakes slided. Is there anything wrong about the heavy cream substitute I used? Or it is just not set enough to be spreaded? Thanks for the good recipe. I?

  • 4 Oct, 2010

    This is my first time making both cake and the frosting. They are gorgeous. Everyone loves it and asks for more. I have the problem finding heavy cream in Thailand. So, I used 2/3 cup whole milk plus 1/3 cup melted unsalted butter instead of 1 cup of heavy cream.

  • 3 Aug, 2010

    This recipe along with the Moist Devils Food Cake were both sub par, in my opinion.

    The cake was dry

  • 3 Aug, 2010

    This recipe along with the Moist Devils Food Cake were both sub par, in my opinion.

    The cake was dry

  • 1 Aug, 2010

    Made the frosting (and cake) for the first time yesterday. I cooked, stirred on low until thickened, then up'ed the heat for a few mins. It thickened and darkened a bit. I added the corn syrup b/c I figure the MSLO kitchen peeps know what they're doing. Chilled it in the fridge (not the freezer) it was spreadable

  • 12 Jul, 2010

    I was so excited about this recipe because it sounded delicious and looked beautiful, but it just turned out to be an absolute disaster! I followed the recipe exactly and it ended up just being a runny mess. It was not worth the trouble. I would not recommend this recipe at all.

  • 6 Jun, 2010

    I see a lot of comments where the baker has used milk chocolate chips... this will definitely make your frosting runnier... it has less chocolate and more milk!

  • 26 Apr, 2010

    frosting did not set up at all, followed directions, had to leave it in fridge over night stirred every 20 minutes as stated, would no reccomend this frosting recipe, whipping cream was too expensive to waste on a recipe that isnt consistent,

  • 26 Apr, 2010

    If the frosting fairies are not in your favor, all is not lost. Try whipping it with beaters after it has cooled. It turns it into a dreamy consistency for frosting a cake.

  • 18 Mar, 2010

    lots of people have complained that this recipe doesn't set right. it sets just fine as long as you are patient!!! don't pull it off the heat until it has actually thickened up. i ended up stirring for about 45 minutes and then turning it up to about three or four for closer to 5 minutes at the end.

  • 18 Mar, 2010

    lots of people have complained that this recipe doesn't set right. it sets just fine as long as you are patient!!! don't pull it off the heat until it has actually thickened up. i ended up stirring for about 45 minutes and then turning it up to about three or four for closer to 5 minutes at the end.

  • 13 Mar, 2010

    I didnt add corn syrup, but a bit of confectioners sugar and a pinch of salt to cut the sweetness. I placed in the freezer for an hour or so, voil?ɬ?! Everyone loved it!

  • 6 Mar, 2010

    Anyone knows how not to let the chocolate ganache/frosting not to hardens in the fridge? Cos i want my cake not 2 be dry if the chocolate ganache hardens? Pls send me an email to those who know. Really appreciate ur help.
    beliz_erra@hotmail.com

  • 6 Mar, 2010

    Anyone knows how not to let the chocolate ganache/frosting not to hardens in the fridge? Cos i want my cake not 2 be dry if the chocolate ganache hardens? Pls send me an email to those who know. Really appreciate ur help.
    beliz_erra@hotmail.com

  • 25 Jan, 2010

    I made this icing and it never set. In the video it showed the icing to be fluffy. Mine was runny, i could literally drizzle it onto the cake only. I tried having it sit in the fridge even longer and that didn't work. Even tried freezing it for a little but it just hardened the outer part and the inner still stayed runny. Not sure if I did something wrong but it is a weird recipe.

  • 24 Mar, 2009

    This is a great recipe and has quickly become the family favorite for topping yellow cake! It took at least 3 hours to cool enough to spread for me but, it was definitely worth the wait! Next time I might try to take it out of the fridge a little bit earlier and pour it over the cake.

  • 19 Mar, 2009

    I've made this recipe twice following the directions but it took a long time for the frosting to set and had to keep the cake in the refrigerator. Everyone loved it but frosting started to make my cake slide so had to use bamboo skewers to hold cake in place. I'm going to make again tonight but omit the corn syrup and see what happens.

  • 19 Mar, 2009

    I've made this recipe twice following the directions but it took a long time for the frosting to set and had to keep the cake in the refrigerator. Everyone loved it but frosting started to make my cake slide so had to use bamboo skewers to hold cake in place. I'm going to make again tonight but omit the corn syrup and see what happens.

  • 19 Mar, 2009

    I've made this recipe twice following the directions but it took a long time for the frosting to set and had to keep the cake in the refrigerator. Everyone loved it but frosting started to make my cake slide so had to use bamboo skewers to hold cake in place. I'm going to make again tonight but omit the corn syrup and see what happens.

  • 19 Mar, 2009

    I've made this recipe twice following the directions but it took a long time for the frosting to set and had to keep the cake in the refrigerator. Everyone loved it but frosting started to make my cake slide so had to use bamboo skewers to hold cake in place. I'm going to make again tonight but omit the corn syrup and see what happens.

  • 6 Mar, 2009

    This frosting is awesome! I followed the recipe to the letter with the exception of the corn syrup, which I omitted. It's the perfect consistency and is just sweet enough. It did take a little longer than two hours to cool (about two and a half to three hours), so plan ahead.

  • 17 Feb, 2009

    I watched this segment on TV and Mrs. Millman stated that she does not use corn syrup in her recipe b/c she was afraid the syrup would not allow the frosting to set up properly (and according to everyonen n n n n n s comments Mrs. Millman was right). I distinctly remember this segment b/c Martha stated she was embarrassed and asked the cook why she added corn syrup to the swap out if it was not in the original recipe. The cook stated the corn syrup just gave the frosting a smoother consistency.

  • 17 Feb, 2009

    I watched this segment on TV and Mrs. Millman stated that she does not use corn syrup in her recipe b/c she was afraid the syrup would not allow the frosting to set up properly (and according to everyonen n n n n n s comments Mrs. Millman was right). I distinctly remember this segment b/c Martha stated she was embarrassed and asked the cook why she added corn syrup to the swap out if it was not in the original recipe. The cook stated the corn syrup just gave the frosting a smoother consistency.

  • 12 Feb, 2009

    I also had a problem with the frosting not firming up after 5 hours in the refrigerator. I used Ghiradelli milk chocolate chips insted of the Nestle chips as I find the Nestle taste waxy. Is there an ingredient in the Nestle chips that helps to set up the frosting? I used the frosting as a ganche as it was very runny but tasty!

  • 22 Jan, 2009

    I also make this frosting twice, the first time it took a day in refrigerator to set, second time couple of hours but both different consistencies. i dont know whether its is the corn syrup that i have wrong - because i had to make my own and i think my measurements may have been shady - as i can not find it in the stores here in South Africa, tried in Cape Town and East London to no avail.

  • 7 Jan, 2009

    How long would this icing last if you weren't going to use it all at one time?

  • 1 Jan, 2009

    Delicious frosting - it did take ~4 hours to setup, but worth it. However - I had trouble with it under fondant. Anybody else have this problem?

  • 27 Dec, 2008

    Hi .. I've seen that show.. She used Nestle Toll House chocolate chips... I think that was what made it very tasty

  • 24 Dec, 2008

    This is delicious! However, at first my frosting looked like a disaster! The fat had separated from the chocolate. Instead of putting it in the fridge, I started whipping it with my kitchen aid mixer. As it cooled, the frosting came together and worked beautifully. I whipped the frosting about 20 minutes. Then placed it in the fridge.

  • 14 Dec, 2008

    I made the frosting ahead of time,it sat in the refridgerator and after 31/2 hours ot still is not set! I started reading the other comments and noticed similar results. I put it into the freezer and am hoping that it works per another comment made!

  • 30 Nov, 2008

    This was the best icing I have ever had. I thought it was easy to follow. It was time consuming but well worth it.
    thank you Mrs. Milman : )

  • 16 Nov, 2008

    i made that frosting. It didn't turn out so great. It tasted like eating coca beans!

  • 19 Oct, 2008

    Hi I need help finding good chocolate. I have tried two different kinds of Martha's chocolate cakes and the chocolate is bitter tasting. And the last cake I made from this months of Everyday Foods turned out dry. Did anyone make that chocolate cake?

  • 4 Oct, 2008

    Hi Catherine, I am guessing that it must be heated for at least 30 minutes in order to evaporate the moisture from the cream, so that it is not as soft as ganache, as we want for a truffle, but thick, as a frosting should be. Perhaps some of the others who posted that their product didn't set up, failed to heat the mixture for the recommended time. I would try again with a less expensive chocolate and move up from there. Please post your results. TLS

  • 26 Sep, 2008

    So, I realized I don't have 2.5 hours to go to the fridge every 15 minutes and stir frosting. I made it about 1 hour with periodic stirring, then just let it sit overnight. This morning it was just a soft ganache, but pretty spreadable as it warmed. It wasn't the nice glossy dark color I was hoping for, so after I frosted the cake I heated a spoon and swirled it around in the frosting. The outside, at least, melted a little and dried glossy and darker. It tastes delicious!

  • 25 Sep, 2008

    I haven't tried this one yet, but I'm curious about the method. Since it's basically a ganache, why does it have to be cooked so long? Normally (for a ganache glaze or a truffle) you'd just heat the cream so that the chocolate melts, then whisk the two together, right? Do any more experienced baker-folk know the reason for the extra cooking time? I'm going to try it tonight with 24 oz of semi-sweet Callebaut chopped up, I hope it works!

  • 17 Aug, 2008

    i added 2 teaspoons of vanilla flavored light corn syrup and froze the frosting for 5hrs!
    the frosting came out looking just like the picture
    real rich and creamy.
    i recommend this recipe to the chocolate lover!
    great recipe:)

  • 4 Aug, 2008

    I followed the recipe exactly and the frosting came out beautifully - just like the picture portrays. It took only 15 extra minutes in the fridge to set completely. I would recommend this recipe for anyone who likes dark chocoate. Do not use it if you're looking for a super sweet frosting. I would rate this recipe 5 out of 5 stars. It's DELICIOUS!!

  • 30 Jul, 2008

    I hate to tell ya, no way will this frosting look like the picture with that much cream in it! And I'm pretty sure famous bakers like Pierre Herme, Dorie Greenspan, Maida Heater, or Nick Malgieri wouldn't spend over 2.5 hours making a single frosting! They wouldn't be in business for long that's for sure. If you want a creamy choc. frosting, find on the internet Fudgy Chocolate Frosting from The Cake Book by Tish Boyle and you won't be disappointed.

  • 18 Jul, 2008

    Chocolate ganache is the easiest frosting to make. It comes out everytime, if you follow directions exactly. As decadent as it tastes; it belies the simplicity of making it. Chocolate ganache is a family favorite every once in awhile because it is so calorie and fat laden.

  • 4 Jul, 2008

    What a beautiful picture of firm icing... I wish I had that! My results are similar to Maxine's. It came out of the fridge nice and firm, but didn't stay that way. I had to whip it a bit, so it would stand, so it looks and tastes a bit more like mousse. Oh well, I still put it on the cake. Mine will require refrigerating. Is it supposed to not melt at room temperature?

  • 21 Jun, 2008

    I don't know why others are having trouble with this recipe setting up. I have made it several times following the directions as written, but omitting the corn syrup because Mrs. Millman doesn't use it. It has set up perfectly everytime in the refrigerator. Everyone I have made it for raves about it.

  • 24 May, 2008

    i have made this frosting 4 times and its been incredible every time. It's a real crowd pleasure and family favorite. So I attempt to make it again for my husband's birthday. I make THREE TIMES and each time it doesn't turn out. I have no idea why. I've had such success in the past. I triple checked that I used the right amount of chocolate chips and cream and stirred constantly, etc. Three times and all three times a flop. What am I doing wrong? We all love this cake so much!

  • 17 May, 2008

    I'm sorry my 1st comment was submitted twice. Here's a continuation...
    I didn't know if the chocolate mixture was to come to a boil or what, since it was supposed to "thicken". It never did, and since it turned out perfectly, I don't think it's supposed to. Just follow the recipe: cook on med-low heat, stir constantly for 35 min, chill it, and stir it around every 15 min. It's not hard.

  • 17 May, 2008

    I was really skeptical about this frosting since there were so many negative comments, but now that I've made it, I don't understand why people had problems with it. It was rich and creamy and delish! I chilled it for 2 hrs 15 min, and it was a perfect spreading consistency.

  • 17 May, 2008

    I was really skeptical about this frosting since there were so many negative comments, but now that I've made it, I don't understand why people had problems with it. It was rich and creamy and delish! I chilled it for 2 hrs 15 min, and it was a perfect spreading consistency.

  • 12 May, 2008

    wow.. this thing is amazing.. I agree with the freezer method.. it cuts the time to the half and it works great.. I added more 6 ounces of chocolate..

  • 2 May, 2008

    I'm not sure why so many people had trouble with this easy frosting. It was ready after 2 hours just as the recipe stated. It tasted great, looked beautiful and spread very easily. Don't be afraid to try it!

  • 26 Apr, 2008

    OK - confirming...1 hour in the fridge 40 min in the freezer. It was spreadable then. I just put it back in the freezer for a few min (on the cake) to cool it back down before I decorate it (it's a baby shower cake..hopefully the mama to be likes it). I also used an extra 1/2 a bag of milk chocolate chips and added teaspoon or 2 of vanilla. I LOVE it

  • 26 Apr, 2008

    oh my gawd - this is A-MAAAAYYY-ZING ganache. It definitely requires effort. I'm still chilling it in the freezer, but it's setting up. It took 1 hour in my fridge just to cool it to room temp. Then I put it in the freezer, it's been there 30 min and nearly there. It's worth the effort...for special events and as rich as it is, that's how often you'd want to make it

  • 18 Apr, 2008

    I forgot to say that I compared this recipe to another similar one I have and increased the amount of chocolate . For every 250ml of cream, 250g chocolate so about 9 ounces chocolate for each cup of cream. So as so many have had trouble with this recipe maybe the quantity of chocolate is not sufficient. I had no trouble but I added more chocolate.

  • 18 Apr, 2008

    Worked beautifully but I think it depends on what kind of cream you use. I don't know what you can get in the States but I had no problem with the frosting setting. I used Nestle's bittersweet cooking chocolate (can't get the chips here) but I think the problem most people are having is because of the cream. You need real cream, without additives. Maybe try organic? I live in Portugal, by the way.

  • 17 Apr, 2008

    I tried to make this about 2 yrs ago. It was runny enough to drink! A huge disappointment after spending so much on the ingredients and the electricity for cooking. A conversion from oz to cups would be nice. Nestle's chocolate chips don't vary that much in size.

  • 13 Apr, 2008

    OK SO AM I THE ONLY GUY HERE? NO PROBLEM. I MADE THE FROSTING, AND IT TOOK OVER 3 HOURS TO SET. IT WILL SET!! IF YOU USE HEAVY CREAM AND THE CHIPS, IT WILL SET. IT DEPENDS ON HOW HOT IT IS. AND IT MUST BE HOT ENOUGH TO MELT THE CHOCOLATE COMPLETELY. I STIRRED EVERY 20 MIN AND THEN IN THE LAST HALF HOUR IT START TO THICKEN FASTER SO I STIRRED EVERY 10 MINUTES. THE LEFT OVER CAKE TOPS, WITH THE FROSTING AND SOME GODIVA LIQUER MAKE GREAT PARFAITS!!! NICE TREAT FOR THE COOK AND A GUEST.

  • 23 Mar, 2008

    I didn't have such good luck.. I left it in the refridgerator over night and it never thicken. easter cupcakes were a night mare. oh well

  • 22 Mar, 2008

    Believe it or not, it actually STILL worked out! So that is 3/3! I let it sit for about 30 minutes and whisked it every 10 minutes. ThenI put it in the refridgerator and whisked it about two more times. It came back together- I am so glad I didn't throw it out!

  • 18 Mar, 2008

    This is the third time I have made the frosting and each time people LOVE it, no problems, but this time... It was thickening up beautifully, and then BAM- it separated with all the oil on top(!?) after only 20 minutes. What causes this?

  • 16 Mar, 2008

    This frosting is the most deliciously decadent desert treat I have ever tasted! My husband and children liked it so much because they all love dark bitter chocolate and that is what it tastes like. It was so much better than the canned frosting I have always bought in the past. I will never buy canned frosting again! The trick is in the timing. You have to cook a long time, boiling and whisking until it is very thick. It can never be too thick on the stove, the thicker the better. The first batch came out so well that I decided to try it with white chocolate chips. It was a flop; all runny and watery. Even after refrigerating it for several hours. I didnn n n n n n t cook it long enough. When it says n n n n n n cook and stir it constantly for 35 minutesn n n n n n that is what you have to do, maybe even longer than that. Donn n n n n n t take this on if you donn n n n n n t have the time and patience otherwise you are in for a big disappointment.

  • 4 Mar, 2008

    I was glad to see that you paid homage to Mrs Milliman by including the "Nestle's" brand she always used. I'm going to try it without the corn syrup, just like she did, and see how it turns out...!
    Thanks for sharing the recipe. :)

  • 22 Feb, 2008

    That's my 9 year old son's comment just below. The frosting was definitely not the beautifully rich-looking one on tv. After about 4 hours in the fridge, I put the frosting in the freezer as my kids were so anxious to have chocolate cake :(. I even tried mixing it with my mixer after reading a comment below - that just made it look like curdled chocolate (YUCK!). To her credit, Martha's recipes have always been a success for me - this was truly disappointing though . . .

  • 22 Feb, 2008

    My mom just HATED the cake! She worked non-stop for hours. The frosting and the cake its self is bad! My dad hated it more than my mom. Did my brother like it? NO!!! He just hates it. it took four whole hours to freeze the frosting to make the frosting thick enough. It turned out to be the worst thing my tastebuds ever tasted. SERIOUSLY!

  • 17 Feb, 2008

    Well, it's solid chocolate morsels, not liquid/melted chocolate, so it would be weight not volume.

  • 15 Feb, 2008

    My husband is not really a cake guy, but this recipe is now one of his favourite desserts. The cake is moist and delicious. The icing itself is what makes the whole cake though. We have company coming over for dinner tomorrow and I am making this cake for them. My husband prefers milk chocolate over semi-sweet, but he said the icing was perfect and not to change chocolates on him now! It did take closer to 4 hours for the icing to set up for me, but it is well worth the effort and wait.

  • 15 Feb, 2008

    Does 24 ounces of chocolate chips mean weight or amount??
    i.e. 3 cups or 1 1/2 pounds ??

  • 12 Feb, 2008

    ive tried alot of chocolate cake recipe and this one is the best and hit my family, the taste is heavy, however with those runny ganache, try using a heavy thick cream instead, if gets runny because u used not the right type of cream, i tried heavy cream at first and it turned perfect, the next time i tried the ordinary whipped cream and it takes a lot of time to chill,3hours its still runny, putting it in the freezer helps too but remember to stir every 15mins.

  • 8 Feb, 2008

    The icing was fabulous. Just let it chill 3 hrs. It thickened and spread nicely. Also do not cook at med/high as that causes the choc. to scorch, hence the bitter taste., Cook at med-low. Thanks for all of your input. I was panicing when it was not thick after 2 hrs...just needed that extra hr. Thanks, Fran

  • 7 Feb, 2008

    Semi- sweet choc does have a dark some what bitter taste, Try milk choc .

  • 7 Feb, 2008

    Semi- sweet choc does have a dark some what bitter taste, Try milk choc .

  • 7 Feb, 2008

    Semi- sweet choc does have a dark some what bitter taste, Try milk choc .

  • 3 Feb, 2008

    This frosting is INCREDIBLE! I am not a good baker, nor am I a sweets fan, but it turned out amazing. I read all the comments, then cooked it the full 35 minutes, then put it in a large metal bowl, then put the bowl in an ice bath in my kitchen sink, stirring frequently. It turned to a perfect consistency in 40 minutes. I know chocolate can seize, so I was ultra careful not to get one drop of water into the bowl. Everyone RAVED over the cupcakes. It's too hard to do this in the fridge.

  • 29 Jan, 2008

    I just made this frosty and folllowed the directions exactly as written, and it didn't not turn out! I tried to whip it after chilling it, and let me tell you I have Mousse people! It's delicious, but I need frosty! So now I am off to my uncle's 95th with no frosty for my cake. The picture is completely misleading! I wish I would've read these comments before making it. So I am WARNING you, I don't think anyone tested this recipe ahead of time.

  • 24 Jan, 2008

    This is the best chocolate frosting! The chocolate flavor is awesome! The texture is smooth and dreamy. I don't understand the "taste bitter" comments. I know that if you burn a small protion of melted chocolate, the entire batch will taste burnt or bitter, that's just how chocolate is. Nestle does make milk chocolate morsels, maybe that would help.

  • 23 Jan, 2008

    Please help me. I made this and have it cooling in the fridge but there is no way it is going to come to a spreadable stage. Did I not cook it long enough? I stirred and cooked for the time specified. Thanks for any help Can I recook it?

  • 21 Jan, 2008

    I very much hated this receipe. It just tasted bitter. I had to throw it all out. I am so mad. Like they say never make a new receipe for an event unless you already tasted it. I can't understand how anybody could like this receipe. The tast is terrible!! I am so disappointed and I did it right!

  • 19 Jan, 2008

    I tried this recipe yesterday

  • 18 Jan, 2008

    Icing is very bitter tasting. When cooking, the cream separates from icing and leaves a oily substance on top. I used a electric beater to mix icing up. This helps speed up the thickening process. Corn syrup not necessary. Let cake stand at room temp before cutting or the icing will crumble off the cake if you don't. Wilton's icing recipe made with Crisco shortening is a 100% better tasting and more creamier tasting than this icing. Thumbs down in my house. Sorry Mrs. Milman!

  • 18 Jan, 2008

    To answer mmsrjs question; There is a difference between Whipped cream (as you stated) and Whipping cream (heavy cream) stated in the recipe. Seim-sweet chocolate chips do have a bitter taste to them because they are just semi-sweet. As for the corn syrup which I didn't use, one tsp of corn syrup was being added it to make it more spreadable. In the video Mrs. Milman stated that she does not put corn syrup in her frosting, it was the show that added it .

  • 17 Jan, 2008

    I too tried this recipe thinking it would be easy. But after HOURS in the fridge, I panicked.....I must've missed an important step. So after I logged on to the website and read the recipe and all the comments, I felt much better and used a mixer as one reader suggested. It fluffed up the frosting within seconds making it stiff to spread on my cake.

  • 17 Jan, 2008

    OK PEOPLE I'VE READ ALL YOUR COMPLAINTS AND COMMENTS. I CAN'T HELP BUT WONDER "HOW CAN IT BE BITTER" ALL THE INGREDRENTS ARE SWEET, BEGINNING WITH SEMI-SWEET CHOCOLATE MORSELS, WHIPPED CREAM IS SWEET, AS IS THE TINY 1 TSP OF CORN SYRUP. THINK I'LL TRY IT JUST THE WAY THE INSTRUCTIONS TELL ME.

  • 16 Jan, 2008

    Definatly a keeper, but yes, make frosting day before and refrig. Much easier that way the cake does not dry out while waiting on frositing to thicken.

  • 16 Jan, 2008

    Thanks guys. I was just about to head out to the store to buy all that heavy cream{budget buster) for a special take to dinner. I'll make an old favorite with the ingredients I have on hand. Thanks so much for the save.

  • 16 Jan, 2008

    Icing is very bitter tasting. When cooking, the cream separates from icing and leaves a oily substance on top. I used a electric beater to mix icing up. This helps speed up the thickening process. Corn syrup not necessary. Let cake stand at room temp before cutting or the icing will crumble off the cake if you don't. Wilton's icing recipe made with Crisco shortening is a 100% better tasting and more creamier tasting than this icing. Thumbs down in my house. Sorry Mrs. Milman!

  • 15 Jan, 2008

    I just finished this frosting and it is awful! Way to bitter - I think it should have been made with milk cholocate or at least half semi sweet and half milk chocolate. I had the same problem of it being very thin when putting in the fridge but once it was completly cooled it thickened up very well.

  • 15 Jan, 2008

    ICE CUbes if you want to chill somethingq uickly place the bowl of icing inside a larger bowl filled with ice!! buy a bag from the store throw the rest in cooler with a bottle of champagne Ice cubes are the secret here to chill the ganache

  • 13 Jan, 2008

    ok nevermind, I just checked it and it has thickened up quite nicely. I am very happy with it. I was getting impatient and nervous :-) it is turning out just dandy!

  • 13 Jan, 2008

    I'm making it and am also having this "too thin" issue here....what's the trick man??? My sister makes this recipie at every birthday party she goes to and it turns out fabulous!!!!! I am a tad frustrated. I will be letting it sit over night in the fridge although I am concerned about direction number 2 at the end saying "use immediately" aye....good luck to ya'll I hope mine sets its for my sons first birthday tomorrow!!!! (don't worry he wont be eating it :-))

  • 12 Jan, 2008

    One more thing - I think the recipe is misleading where it states to stir it over the heat "until thick" - it isn't the level of thickness you would expect for a frosting until 4 hours after it hits the fridge. Hope this helps. (By the way it was AWESOME, use bittersweet chips if you want a fuller chocolate flavor).

  • 12 Jan, 2008

    This is basically a ganache recipe, and ganaches take time. I don't think it matters one bit if you use Nestle chips or not (in fact I used Ghiradelli bittersweet chips). The key things are - definitely stir and heat the mixture for the FULL 35 minutes, and the refrigeration is far more than two hours. Perhaps the testers at MS.com have industrial strength refigeration units, but, my fridge took four full hours to cool the mixture until it was thick enough to frost the cake.

  • 12 Jan, 2008

    I made this and it also turned out to thin for icing - even after hours of cooling. I whipped it a bit to thicken and iced the cake but it was too rich for me to enjoy. Even my hubby said it was too strong. 1st time I haven't enjoyed a recipe on here.

  • 11 Jan, 2008

    Does this cake need to be kept in the fridge after frosting? I was going to make it today but we are having a houseful of company and my fridge is full!

  • 9 Jan, 2008

    After 21/2 hours ..still thin...so I put in freezer for 15- 20 minutes stirring quite often. It thickened up

  • 9 Jan, 2008

    Worth trying again. Didn't set for me the first time. I nowmake it before I make the cake. When you think it is done on the stove, leave it for 15 more minutes. Let cool, then transfer to bowl and leave in the fridge overnight. Does take a long time to set...like hours depending on how cold your fridge is. Take out of the fridge and as is comes to room temperature, it will soften. Mine is perfect everytime now!

  • 8 Jan, 2008

    Also skip the corn syrup and don't cook the frosting! Just get the cream hot and melt the chocolate in it. You don't even have to use a double boiler. Just heat the cream in the microwave until it's hot but not boiling ( For me about 3 minutes)and pour it over the chips. Keep stirring and they'll all melt in good time. If it stays too loose, simply whip it after it's cooled.

  • 8 Jan, 2008

    The consistency of the frosting can vary depending on what brand of chocolate and what brand of whipping cream you use. (I've found that cream can vary widely) If the frosting is too runny, just whip it in your electric mixer and you get a nice fluffy frosting that works just fine.

  • 8 Jan, 2008

    I made this frosting today after watching Martha's show yesterday. Like many others have reported the frosting never thicken after several hours in the refrigerator. As suggest by tefany27, I used my hand mixer for a few minutes and sure enough it thicken sufficiently for frosting. Although the frosting has a great flavor, it does not exhibit the rich darkness as shown on the show. It is more of a milk chocolate color.

  • 7 Jan, 2008

    This is so good. I even used half and half. I didn't worry about timing it, I just kept it on the heat til it was thick enough. I wanted to cut some calories and fat, so I just used the half and half that I already had in the fridge. It's woderful, so worth the time!

  • 7 Jan, 2008

    My frosting didn't thicken!! I made a great 3-layer chocolate cake for Christmas expecting to top it off with this frosting. It didn't harden!! I had to go buy ready-made frosting...ugh!!

  • 7 Jan, 2008

    We loved it. Cooked it for over 40 minutes until oil began to separated and chocolate became thick. Texture is amazing. My family wants me to try it with milk chocolate chips.

  • 6 Jan, 2008

    Absolutely fantastic! I followed Mrs. Milmans' directions, including leaving out the corn syrup, and it was a hit. It tastes like the center of a chocolate truffle. A definite keeper.

  • 6 Jan, 2008

    Absolutely fantastic! It tastes like the center of a chocolate truffle. It was a hit at dinner for 6 tonight. People couldn't believe the frosting was make from only 2 ingredients (I left out the corn syrup - just like Mrs. Milman). This is now my favorite chocolate frosting recipe...just follow the directions people!

  • 6 Jan, 2008

    I just finished icing my cake and I am so happy with the outcome! I almost did not make it due to the negative comments left, but I am so glad I made it anyway. I followed the directions exactly, using Nestle chips and omitting the corn syrup like Mrs Milman said. I wonder if everyone is stirring the pot the entire 35 minutes. I was also excited that there was more tha enough icing to generously cover the cake!

  • 6 Jan, 2008

    Just made this with the common "too thin" problem. I completely melted the chips in heavy whipping cream and cooked 40 min on low. I cooled it 1 hour and it wasn't getting thick so I divided it-2/3 into a 9x12 cake pan and 1/3 in my saucepan. It still took about 2 hours- stirring every 15min. I did not use the corn syrup and would only make half next time. Use the weight on the bag of chips. It is delicious.

  • 6 Jan, 2008

    I added a comment but it is not showing, so sorry for duplicate if it shows later! But I have never tried any recipes from show before, and this frosting is not setting.....I don't think the recipe is specific enough....even on the show all they did was show it set.....not how long it took! Sorry, but very disappointed...hopefully other recipes are more specific!

  • 5 Jan, 2008

    I made this tonight and it turned out the perfect consistency!! I started not to make it because of all the negative comments that I read. I heard Mrs. Milman say she didn't put corn syrup in hers so I went by her directions. It was very time consuming to make having to stir it every 15 minutes for 2 hours while it was cooling. It was a little bitter. I wish it had been a little sweeter. I don't know what everyone else did differently to make theirs turn out runny. My children really liked it.

  • 5 Jan, 2008

    Add more chips until the mixture is think and very dark... that's how I got mine to set

  • 5 Jan, 2008

    I thought this frosting would be perfect for my birthday cake today! It's been "cooling" for 3 hours now and is STILL not as thick as it looked on tv. I have it OUTSIDE (31 degrees cold) on the deck - maybe we can use the "frosting" for syrup on our ice cream. It's a good thing I have store bought fosting in the cupboard! I'm sad. :( I should have checked this website b4 I made it....6 cups!! Holy Moly Rocky...what am I to do with all this frosting???????? humph!

  • 5 Jan, 2008

    I tried making Mrs. Milman's Chocolate Frosting, using Nestle Chipits. I cooked it for a longggggggggg time, it did not thicken. I thought maybe it would thicken in the fridge, another negative!! What's the trick?? If this mixture does not thicken, does anyone have any ideas on how to thicken this up. Right now, it's glorified syrup. Sue.

  • 5 Jan, 2008

    This is a ganache as much as a frosting and time and cooling should firm it up. I have found that "heavy" cream is important and cool enough to spread is more about consistance then cool.

  • 5 Jan, 2008

    The 35 minute time frame on the stove seemed right, but the frosting has not hardened up enough after 4 hours so I may try whipping it. It's not what I was expecting.

  • 5 Jan, 2008

    I am very disappointed this cant be all there is to it. It took for ever over the stove and did not turn out right

  • 5 Jan, 2008

    I am very disappointed this cant be all there is to it. It took for ever over the stove and did not turn out right

  • 5 Jan, 2008

    After about 5 hours in the frigde the icing had not thickened. I whipped it for about a minute with my hand mixer and it thickened up right away. It is not the same dark rich icing it looked like on tv, but it tastes good and I did not have to waste the ingredients.

  • 5 Jan, 2008

    Thanks so much mchema--I'll try it your way!!

  • 5 Jan, 2008

    IIf you have a husband that doesn't like fussy things this recipe is for you. I had success with the recipe but I did a few things different after listening to Mrs. Milman on a previous show. I added three handfuls more of the chips After everything was melted I let it sit at room temp for about 30 min and then put in the fridge until spreadable. Leaving it over night it sets even more and you will need to let it set a room temp to spread. I believe the cooling in the fridge is key!

  • 5 Jan, 2008

    I am SO disappointed in this recipe! I too have a chilled bowl of chocolate syrup in my fridge. It's been about 2 and a half hours now, and after reading other's comments, I'm giving up hope that it will magically turn into the frosting we all watched on TV today. So now I've got two cooled cakes and no frosting. This is just shameful.

  • 4 Jan, 2008

    The scraps from the cake are getting rave reviews from the family. Delicious. The frosting however, is pitiful. I followed the recipe to the "T" and, after six hours, could pour it over ice cream.
    The kids are clamoring for chocolate cake. I'll default to my old frosting recipe tomorrow.

  • 4 Jan, 2008

    Thanks mmsrjs for pointing out the recipe with the candles. I checked it out and im glad it doesn't have to be stored in the fridge. One more question for all of you out there making this frosting....My store sells "whipping cream" and "heavy whipping cream". which should i use for this ??

  • 4 Jan, 2008

    I just made this frosting and it is quite thin. Does it thicken in the refrigerator?

  • 4 Jan, 2008

    My frosting has been in the refridgerator for 2.5 hours and it is very thin. Do need to beat it to get it to frosting consistency??

  • 4 Jan, 2008

    My frosting has been in the refridgerator for 2.5 hours and it is very thin. Do need to beat it to get it to frosting consistency??

  • 4 Jan, 2008

    For those equating 1 cup to 8 oz:....1 cup of chocolate chips weighs 6.5 oz, not 8. Keep in mind that not all food items weigh the same per volume. Good examples are honey (heavier), and grated cheese which 1 cup only weighs 4 oz.

  • 4 Jan, 2008

    FOUND SAME RECIPE LISTED WITH PIC OF 6 CANDLES AND SAYS COVERED WITH GREAT SWOOPS OF CHOCOLATE FROSTING. KEEPS WELL SEVERAL DAYS STORED ON COUNTER. COVER W PLASTIC WRAP OF DOME TO KEEP CAKE FROM DRYING OUT.

  • 4 Jan, 2008

    I just saw this made on the show and can't wait to try it. Im wondering if anyone knows...after the cake is frosted does it have to be refrigerated since it is made from whipping cream?? II'm wondering if it is safe for it to be displayed at room temperature for a few days unitl it is consumed.

  • 4 Jan, 2008

    24oz = 3 cups

  • 4 Jan, 2008

    I have only seen chocolate chips in 12 ounce bags at the store so therefore it would take two bags! I buy chocolate chips in bulk and I have a kitchen scale for just this sort of thing. I use my Salter Aquatronic scale for just all sorts of cooking and dividing doughs, etc and if you are serious baker, you should invest in a really goo one with a tare feature.

  • 4 Jan, 2008

    8 oz = 1 cup for future reference :)

  • 4 Jan, 2008

    Three cups of chocolate chips.

  • 4 Jan, 2008

    Three 8-ounce packages.

  • 16 Nov, 2007

    How many cups of chocolate chips = 24oz?