Reviewed: Aug. 26, 2009

great deep chocolate flavor. i just melted the chips and added 1 yolk, also didn't add any sugar as we like the flavor the chips without it. it's a little fluid but thickening up as it cools so may or may not need to add a pinch of sugar.

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chicagowillie

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Reviewed: Jan. 29, 2009

Use pasturized eggs and you don't have to worry about the raw eggs, or even egg substitute.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Mar. 29, 2007

I was kind of skeptical when I read the recipe. I didn't have much confectioners sugar so I tried this one. I was pleasantly surprised! Very easy and good flavor! Turned out glossy and the perfect consistancy. I just dipped my cooled cupcakes right into the blender and they came out with a perfect little curl on top! I will keep this recipe and use it again! My kids even liked it and they are my worst critics!

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OLIVIA17

Cooking Level: Beginning

Home Town: Warsaw, Indiana, USA

Living In: Etna Green, Indiana, USA

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Reviewed: May 23, 2006

Wow. I was somewhat cautious about this recipe, because uncooked eggs scare me a little. But I had a house full of 11-year-old boys, so I knew the cake would be eaten. It is *wonderful* frosting. I didn't use the rum ('cause of the kids), but other than that followed the recipe exactly. Smooth and creamy without being sickly sweet and fatty. I'll definitely make this again, though I admit I'm still a little queasy about the raw egg yolks.

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kweb4

Living In: Seattle, Washington, USA

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Reviewed: Feb. 20, 2006

I used no-added-sugar carob buttons instead of chocolate buds. Definitely, you have to watch how much liquid you put in this. I used 1 Tabsp boiling water instead of coffee, and proceeded from there. Added more sugar to compensate for the NAS Carob. It was a great consistency at that point. I added maybe 2 teasp of extra water at that point so I could sweeten it with more sugar, and I ended up with a sloppy mix that could have taken heaps of sugar to thicken up again. I only added one egg yolk (all that I had) and it still seemed to cope with that. Overall, great recipe.

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Caroline A

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Mount Tamborine, Queensland, Australia

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Reviewed: Mar. 1, 2005

would like to try this recipe out.. may the rum be replaced with another ingredient?

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BERRYTABBY

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Reviewed: Feb. 22, 2003

It tasted great, but was very thin. I had to add a lot of extra powdered sugar to make it thick enough to stand up to icing on a cake.

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KATHYP17

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Reviewed: Oct. 30, 2000

This did not work at all for me. It was more like a ganache and not a buttercream (as I know them). I added quite a lot of powdered sugar and it worked out okay.

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LIZALOUISE

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Reviewed: Sep. 6, 2000

This was just a great recipes. I was really pressured for time and throwing everything in the blender was so fast. My company really loved it. I had made a three tiered chocolate cake and used this for the filling and the top. Definitely a keeper!

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bluebayou

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Reviewed: Aug. 18, 2000

I made this recipe with my 4-year old grandson for his parents' anniversary. We substituted hot orange juice for the coffee and rum to accommodate individual taste. It was the fastest, easiest, tastiest recipe we've ever made! Lots of possibilities for variations!

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