Quick Fudge Icing

Worked out why this icing turned out grainy for me. It's essential that all the sugar is dissolved BEFORE it comes to the boil, so keep on a low heat then when sugar's all gone increase heat to ...

This was fantastic! You HAVE to cook the ingredients on low until the sugar is completely dissolved and the shortening is melted BEFORE you bring it to a boil. I cooked it on low for about 10 ...

DO NOT MAKE THIS RECIPE! IT IS HORRIBLE FOR LAYER CAKES AND REALLY BAD FOR SHEET CAKES! IT MIGHT WORK WELL FOR A GLAZE, BUT AS IT COOLS THE GRAINS OF SUGAR BEGIN TO SHAPE AGAIN, MAKING IT GRITTY...

I made this for lack of confectioners' sugar. Why boil, oldschool? Throw all ingredients into a bowl, substitute margarine for shortneing, microwave for 1 minute on high, then whip boiling mixtu...

The key is letting it completely cool. THEN it will be creamy. You can use it before as a drizzle. I used butter instead of shortening. Seemed healthier (if there could be such a thing as a 'h...

I really like this recipe as it tasty & requires no butter or margarine. It's definitely not a fluffy buttercream though, so don't expect that. I used this on brownies and it spread very well. I...

Perhaps I did this wrong, but the icing quickly became grainy and stiff. not spreadable at all.

this icing tastes pretty good! It would make a good icing to drizzle over a bunt cake while still warm- maybe not a good frosting for a layer cake. Dries smooth and glossy

This was really easy and was perfect for my brownies, as it spread very easily :)