Terrific frosting! I doubled this to use over a pumpkin spice cake, and it was great. I added some cinnamon and nutmeg to complement the flavor of the cake but otherwise followed the recipe exactly (or as exactly as I ever measure anything). I didn't find the almond extract too overpowering. Will definitely make again! Only four stars because it didn't actually "stiffen" or become "light and fluffy" -- it was a pretty dense frosting, but that didn't certainly change my opinion of it.

Reviewed On: Nov. 16, 2009

As written, this was mediocre at best. It was very bland, so I added garlic/onion powder, lots of dried parsley, and a healthy shake of cayenne pepper. Also subbed some chicken stock/broth for about 2 cups of the milk. After modifications, it was delicious! It does make a pretty thick roux, so be aware that you might need to adjust your liquids according to taste. Perfect for a chilly night!

Reviewed On: Oct. 9, 2009

Ooooooooooh... the reviewer that said you could just eat this with a spoon was absolutely right. 4 stars because it definitely needed a bit of revision: like other reviewers, I added more chocolate (1.5 oz. of unsweetened Baker's chocolate) to deepen the color/flavor. I also added a teaspoon of salt, which is IMPERATIVE. I didn't add it until I tasted the sauce at the end and then realized I needed to put it in to bring out the chocolate. I used light margarine in place of butter and would certainly do so again. This sauce is lovely and rich, and I can't wait to have it over ice cream!

Reviewed On: Oct. 1, 2009