Reviewed: Jun. 10, 2012

This was the easiest recipe and quick. My father-in-law came by unexpectadly and I needed a quick frosting. My husband who's very picky had seconds. A winner. I didn't find it too thin I even took last little bit in bowl to make little curls.

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Reviewer:

ana

Reviewed: Feb. 26, 2011

This was one of the easiest, best tasting, and beautifully glossy and creamy chocolate buttercreams I've ever had!!

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Reviewer:

Michelle

Reviewed: Feb. 3, 2011

This was sooo good and super easy! I used vanilla instead of the rum and it turned out fantastic!!

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Reviewer:

abos

Reviewed: Jan. 19, 2011

I followed the recipe (except used coconut rum instead of dark) and it turned out great. To people concerned about consistency, remember that butter cream frosting is temp sensitive. when it comes out of the blender, it will be very liquidy, but put in the fridge for a bit and it will become thick. Tastes great!

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Reviewer:

Sapphic

Home Town: Ann Arbor, Michigan, USA

Reviewed: Mar. 9, 2010

The coffee was way too strong for me! Also, it had a weird twang to it. Tasted OK on the cupcakes, but wasn't what I was looking for.

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Reviewer:

VetterKA

Cooking Level: Intermediate

Living In: High Ridge, Missouri, USA

Reviewed: Feb. 23, 2010

recipe was very runny, not at all what I wanted. I had to add lots of powdered sugar trying to stiffen the frosting so I could use it.

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Reviewer:

Donna

Reviewed: Feb. 18, 2010

I loved how easy it was to make but the flavor was not what I was looking for. The texture was all wrong for a buttercream. I ended up having to add a total of 2 CUPS of powdered suger. Next time I will use 1/4 c hot heavy whipping cream and exclude the rum. That suits my tastes a little better.

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Reviewer:

ScratchCook

Cooking Level: Expert

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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Reviewer:

chicagowillie

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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Reviewer:

trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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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