humbird

I think it was on this board that I read NOT to use WHIPPED frosting when making the frosting/chocolate chip type fudge. I made a couple batches of this last year, and liked it well enough, and wanted to do a couple this year. I looked at my frosting mixes, and one is listed as WHIPPED. Can someone tell me why to not use it? Just don't want to go shopping again! Thanks in advance.

Tartan

I have no idea why it said not to used the whipped but I figured since it was in bold letters that they tried it and it failed. I do know that I used the Betty Crocker milk chocolate frosting and semi-sweet dark chocolate chips and it won a first place ribbon at the fair.

farmquilter

I posted a recipe and that is how I got it, NOT to use whipped frosting. Being whipped it might have a lot of air in it, I think. Have not heard of anyone using the whipped, I do not want to risk a failure, so only use the regular kind.

My time

If it for a cookie you probably want a drizzle of glaze. Whipped frosting would be too thick is my guess.

sassey

I goofed and used whipped and then added some ripe bananas tasted good but never set up enough to cut