Excellent, easy recipe! Was looking for something good and quick and this was it. I was out of regular mustard so I used dijon instead. A definite keeper- VERY tasty!

Reviewed On: Aug. 19, 2011

I made this to frost a devil's food cake and it was wonderful. You have to work fairly fast while frosting your cake as it starts to set up (crust) a bit, so be sure to smooth the sides and top the way you want them because you can't really go back and do it again after a few short minutes like you can with buttercream. It was a nice light frosting and was wonderful with the deep chocolate cake, although it could be a little less sweet. Next time I will try to add a bit less sugar and see what happens. Also, I did not have graininess the next day as some other recipes of this type have suggested. All in all this one is a keeper. Thank you!

Reviewed On: Jun. 26, 2007