Reviewed: Apr. 13, 2012

I love this recipe! If I have it in the fridge, I substitute heavy whipping cream for the milk.

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Reviewed: Mar. 1, 2012

Quite rich and yummy. I made the base recipe the first time and it was incredible! The second time I made it, I added 1 1/2 teaspoon of instant coffee grounds to the milk (which I heated so the coffee would dissolve.) I also added a heaping tsp of chili powder. EXTRA YUMMY rich and a nice kick! FOR NEW COOKS: Don't overcook the chocolate or you'll ruin it and DO NOT overbeat or the chocolate will break.

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Reviewed: Dec. 17, 2011

I had some chocolate seize on me (whoops!) so I tripled this recipe and used my seized chocolate in place of the melted chocolate (I used about 6 oz chocolate) and it turned out wonderfully!

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CookingMama

Reviewed: Dec. 6, 2011

its an easy recipe to make

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heaven

Reviewed: Nov. 29, 2011

I used this recipe to frost the "4 egg yellow cake" from this site. I doubled it and it was enough to cover two 9in cakes with just a little leftover, so I added it to the top of the cake. It was perfect. Side note: confectioners sugar and butter will not be "light and fluffy" it will look like wet sand. Just continue to add the rest of the ingredients and mix, it'll turn out fine.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Oct. 7, 2011

I liked this recipe pretty well. I agree with earlier reviews that it's not overly chocolatey, so I would add more unsweetened chocolate for a richer flavor. Altogether very good!

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Dean

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Laramie, Wyoming, USA

Reviewed: Sep. 11, 2011

We love chocolate cake but hate to overwhelm it with a too rich or too sweet or too heavy frosting. This was none of those things....it was absolute perfection. Light, fluffy, and a real chocolate flavor. Don't change a thing, just double it to make more!!

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PattyJo

Reviewed: Aug. 1, 2011

For anyone wondering, I yielded enough frosting to THINLY spread on 12 cupcakes. I stress the thinly part. Really good flavor. I even added a bit of cold coffee for a little extra flavor. I was worried a bit at first because the butter and sugar absolutely didn't come together until I added the chocolate and so on. Also, I needed to add a bit (1/4 C about?) extra milk to improve the texture, like others did.

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jinstallation

Cooking Level: Professional

Reviewed: Jul. 30, 2011

This is an idiot proof recipe for chocolate buttercream. Love it! It tastes great, not an overpowering chocolate flavor but still very rich. I would like to point out that at no time did my sugar and butter become "light and fluffy". It was more like a soft dough which just sucked up the chocolate and milk and magically transformed into perfect frosting. It is fun to watch this one come together!

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