Mrs. Fields Icing

This copycat chocolate frosting is pure indulgence. Melted unsweetened chocolate and butter get beaten into a cream-and-powdered-sugar base, then chilled over ice until it thickens into a spreadable, fudgy frosting that tastes like it came straight from a Mrs. Fields bakery counter.

The ice bath step is what sets this apart from a typical buttercream. Beating the frosting over ice thickens it fast and gives it a dense, almost fudge-like consistency that holds its shape on the cake without sliding.

The decorating approach is over the top in the best way. Milk chocolate chips get pressed between the layers and around the sides, and chocolate kisses cover the top. Every slice reveals a cross-section of frosting, chips, and cake that looks as impressive as it tastes.

Pro Tips

• Melt the chocolate and butter together over low heat and stir constantly. Chocolate scorches easily and there’s no fixing burnt chocolate.
• Use real cream, not milk. The higher fat content gives the frosting body and a silky texture that milk can’t match.
• Beat over ice with a wooden spoon, not a mixer. You want control over the thickening process so the frosting doesn’t seize up too stiff to spread.
• Work quickly when frosting the cake. Once it starts to set, it becomes hard to smooth. If it firms up too much, let it sit at room temperature for a few minutes.

Variations

• Mocha frosting: Dissolve a tablespoon of instant espresso into the cream before mixing for a coffee-chocolate combo.
• Dark chocolate upgrade: Use dark chocolate chips and kisses instead of milk chocolate for a more intense, less sweet finish.