Fantastic flavor! Mine came out thin as well, but I think it is because I didn't mix the butter and sour cream, etc. together before adding the confectioners sugar. Maybe adding the sugar should be designated a 2nd step in the recipe, because I missed that (got distracted baking with my daughter) and put all the ingredients in the bowl and then mixed. I added some more powdered sugar to try to thicken it, but it is still more of a glaze consistency. I substituted some Fiori di Sicilia (a vanilla and citrus oil blend) for the vanilla, which made the end result very pleasantly citrusy. We are using the frosting on a gingerbread cake. If I make this again, I'll also try using the whisk attachment on my stand mixer, rather than the paddle, that also may help with the consistency problem.

Reviewed On: Nov. 15, 2009

Sweet and chocolatey without being excessively rich. Add a touch of salt (or use salted butter) and this recipe is perfect! As others have said, halve the recipe to get more than enough for a 9" layer cake.

Reviewed On: Jun. 16, 2009

Great concept and tasty results. I would make this again, but I'd increase the seasoning and probably switch to tilapia, which I find has a larger flake.

Reviewed On: May 14, 2009