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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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

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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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NeedleDodger

Cooking Level: Expert

Home Town: Quesnel, British Columbia, Canada

Living In: Prince George, British Columbia, Canada

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Reviewed: Oct. 23, 2006

this is excellent and very easy to make

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Kitty

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Wayland, Massachusetts, USA

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Reviewed: Sep. 16, 2000

If you are looking for the "just like store bought" frosting, this is it. It spreads beautifully! It is too bad that the raw egg is in it, though, this means you have to use it and eat quickly AND keep it cool.

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