Easy Microwave Fudge Frosting Recipes

Steps:

• Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• In a microwave safe bowl, melt butter in the microwave.
• Remove from microwave, add cocoa, and stir until smooth.
• Add powdered sugar, milk and vanilla.
• Beat with an electric mixer on medium speed until smooth and creamy.
• Allow to cool slightly before frosting cake.
• Makes enough to frost a double layer cake. Cut in half if frosting the top only of a 9x13 cake.

Steps:

• In a medium mixing bowl, microwave the chopped unsweetened cocoa squares, butter and the milk for about 30 seconds. Stir and microwave for 30-45 seconds more until melted.
• Whisk together until smooth. Then add the vanilla and the powdered sugar 1/2 cup at a time, whisking until smooth.
• Immediately pour over cooled brownies, cake or bar cookies. Spread quickly and smoothly. Do not retouch, since the frosting hardens quickly. Allow to set for one hour before slicing and serving.