Reviewed: Feb. 14, 2012

Fantastic frosting. Just what I was looking for!

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Reviewed: Jun. 24, 2011

Im only giving it 4 stars because i made changes after reading other reviews- It came out beautifully and spread very well even smoothed out nice to give me the crisp clean lines like a reg buttercream -used 1c. crisco & 1c. butter instead of 2c.butter -added 2 tbsp cocoa powder to the sugar -omitted eggs & added 4 tbsp of cold milk in place.

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Angie

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Reviewed: Apr. 29, 2011

This recipe was wonderful, though I omitted the raw eggs. The consistency was fine without them.

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zoooeeeeyy

Reviewed: Mar. 5, 2011

Very, very good. Made it exactly as written with 2 exceptions; I used 1 c. butter and substituted shortening for the 2nd cup (but only because it was for my daughter and she's not that crazy about butter) and I added a couple of tablespoons of cocoa to intensify the chocolate flavor. This recipe made PLENTY of frosting for my two 8-inch cakes and in fact I could've split the cakes and made 4 layers and still had enough. It spread easily and firmed up nicely in the fridge, so I can tell it would be fine for piping. This is a keeper for me.

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rbsoccermom

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

Reviewed: Mar. 1, 2010

This has become my family's favorite chocolate frosting. I'm looking for a white or close-to-white frosting that is just as good - at least one that requires this much beating and turns out this fluffy. Does anyone know if I can accomplish this by just leaving the chocolate out of this recipe?

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tldmidge

Reviewed: Feb. 11, 2010

I made this frosting to use on kids' cupcakes. Everyone loved it, but I gave it 4 rather than 5 stars, as there is no way I would serve frosting with raw egg in it, especially to children. I omitted the eggs, and after blending in the chocolate, I substituted enough milk to reach the desired consistency, then beat the mixture for 4 minutes. I also omitted the salt, which no one missed.

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SLADAMSCA

Reviewed: Feb. 1, 2010

This was marvelous! A great compliment to the Buttermilk Chocolate Cake, also on this site. I was going to make the fudge icing that goes with that recipe, but then I realized I was out of cocoa powder. I AM EXTREMELY GLAD I TRIED THIS RECIPE. 5 Stars!

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Reviewer:

cakexperimenter

Reviewed: Oct. 30, 2009

Lovely texture and taste. Easy to make. This will be a hit at a 5 year olds birthday tomorrow!

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Reviewer:

CHRISTINIMARTINI

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Yellowknife, Northwest Territories, Canada

Reviewed: May 18, 2008

I've used this recipe twice to rave reviews. I substituted cointreau instead of the vanilla extract (doubled what the recipe called for on the vanilla extract). they were a smashing success!!

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domesticdebutante

Reviewed: Mar. 11, 2007

This "frosting" is very good but is not the original for this torte. The original "buttercream" uses a cooked sugar/water syrup, sweet butter, bitter chocolate and egg yolks. Vanilla and dark rum were added to make the flavor unique. One must try it to appreciate the "Swiss Chocolate" creamy texture and flavor. I submitted the recipe on 15/01/07 but it is still waiting for review.

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31 users found this review helpful