Reviewed: Oct. 31, 2008

Wonderful recipe - modified using heavy cream to make the texture what I wanted - instead of milk and the amount ended up being between 4-6 TBS probably.

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Adina Caskey

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Reviewed: Apr. 19, 2008

no. no. no.

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Feb. 29, 2008

I'm not entirely sure why the recipe only calls for 1 tsp milk -- it definitely wasn't enough. But I just added a little more until it looked to be the right consistency. It turned out really good; unlike many other recipes I've tried, it stayed soft for days instead of getting sort of stiff and crumbly like others do. Overall...very pleased.

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grizzlieseatboyscouts

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Reviewed: Feb. 23, 2007

Really easy recipe - I used 1/3 cup of milk and it came out really creamy. I gave 4 stars because I would like a buttery taste - but since my son's party is in a couple of hours this worked great!

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Chicama Run

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Reviewed: Sep. 1, 2006

I am a cake decorator,and have tried many different icings, this chocolate butter cream is by far the best I have tasted yet, creamy and not too sweet. It isn't stiff enough to make roses but this creamy milk chocolate icing makes any cake a hit.

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patticake

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Reviewed: Oct. 4, 2004

Now that I think about it I'm sure I added a lot more (warmed) milk as I realize by reading others' remarks there was not nearly enough for the amount of sugar. I made this recipe to cover a chocolate cake made by my mom, only I added some vanilla flavouring. Everyone loved it. I found the recipe delicious, and both easy to make and economical compared to ones where you have to melt chocolate chips or squares.

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RENATEL

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Nepean, Ontario, Canada

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Reviewed: Sep. 27, 2004

This frosting tasted really good, but even though I added the icing sugar really gradually, there was not nearly enough liquid - I only ended up using about half of the icing sugar and adding more milk until it was the right consistency. I would recommend this frosting, but be ready to experiment with the milk and sugar amounts.

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EMILYAMT

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Reviewed: May 28, 2000

I gave this recipe an average rating not because I was successful in making it but because it seemed like it would have been easy is if had turned out. There is not nearly enough liquid to make this recipe work. It would be nice to know the correct measurements.

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