Reviewed: Nov. 18, 2009

very rich, I only used 3 cups of confec. sugar though, my family loved it, my son especially loved the cinnamon taste.

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MommyMayhem32

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Reviewed: Oct. 20, 2009

This frosting tasted delicious. The cream cheese made it not too sugary-sweet, which is what I usually can't stand about most frosting. Based on other reviews, I added the sugar 1 c. at a time so it wouldn't be too sweet & I ended up only using 3 c. of sugar. My main complaints are that it was hard to get the frosting completely smooth & it was a bit too runny so I would probably use less milk next time.

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KRP

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Reviewed: Oct. 15, 2009

I only used 2 cups of the sugar and left out the cinnamon. I put it on the "too much chocolate cake" from this site. Next time I'll start with less milk so it'll be a little thicker. But my guests raved!

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etino288

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Reviewed: Sep. 24, 2009

This frosting is great. It definitely does have a tangy flavor because of the cream cheese which I like, but not everyone probably would. I used almost the whole four cups of confectioner's sugar because the 4 T. of milk was too much. I wasn't planning to use more than three cups of sugar! Next time, I might stop at 2 T. of milk and see how that turns out. The birthday girl loved the taste of cinnamon in this recipe :o) I loved that it was one of the easiest chocolate frosting recipes I have ever made! PS: It's a lovely medium brown color so I made a dark chocolate glaze to drizzle all over the cake as contrast. So pretty!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

This was my first attempt at a chocolate cream cheese frosting and it was a hit with the chocolate zuchini cake from this site. I only used 3 cups of the powdered sugar, used reduced fat cream cheese, and skim milk. I used only 1/2 the coco powder that it called for because I am not one for extremely chocolately frostings. It was perfect. Used the left overs to dip our strawberries in! MMMMMMM. I think the cinnamon definitely added to the flavor. It never hurts to add cinnamon if you like it because it is good for you.

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Holly

Cooking Level: Beginning

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Reviewed: Jul. 14, 2009

This is an awesome recipe! I have tried several other chocolate frosting recipes and they were either too sugary or bitter. The cream cheese keeps it from being too sweet (doesn't taste like confectioners sugar) and gives it an amazing texture. I used melted baker's chocolate, and it was great in this recipe. I'll be using this for many cakes to come.

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thekitchenlab

Cooking Level: Beginning

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Reviewed: Jul. 7, 2009

This was really good except I would definitely leave out the cinnamon next time. Chocolate doesn't need any help with flavoring!

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saiahsmom

Cooking Level: Beginning

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Reviewed: Jun. 18, 2009

I'm not a fan of chocolate frosting but this was amazing!

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DubyaC

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Reviewed: Jun. 5, 2009

Tasty, easy to make, and the cinnamon really made the flavors pop!

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TRIPLEBINKIE

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

I wasn't crazy about this recipe...but in fairness I think I might have messed it up. I added some more milk because it was too stiff to mix, then I had to add a lot more powdered sugar. And that skewed the results. I will have to try again to be sure.

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cmbos

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Reviewed: Mar. 26, 2009

Made it with Mascarpone cheese and 3 cups icing sugar. Awesome!

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SDStace

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Reviewed: Mar. 22, 2009

Not great. Very runny, even when kept in the fridge. Thankfully, I didn't frost the cupcakes and just frosted each one before eating it. Usually, 24 cupcakes wouldn't last a week in my house. I've had mine around for at least a month in the fridge and they are not going fast. The "tang" people talk about is not a good thing. I'm not sure if it's the cinnamon or what, but the frosting does not taste good and it leaves a bad aftertaste. I made it exactly according to the directions.

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AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Mar. 20, 2009

Excellent taste and consistency. Based on other reviews, I cut back the sugar to 3 c and used just 3 tbsp of milk (actually I used cream in lieu of milk). I used it on Dark Chocolate Cake II. Also added a pinch of salt. Will keep for next time!

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

hmmm, after reading all the great reviews I thought I had found "the one"..well, it isnt.. in fact, its like eating chocolate and cheese together.. I thought the flavors would blend or something, I love cream cheese frosting but I dont know what happens to it when you add the cocoa.. I think cheese frostings have to be used in certain cakes, like carrot cake.. but chocolate cheese frosting? no NO AND NO! I couldnt even use this... and sorry for the bad review, not trying to insult the chef! Just saying it must go good on something but not on a regular kid friendly cake! maybe I myself am too much of a kid and cant understand this flavor??

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Oct. 6, 2008

Incredible!

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Mindy

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

Awesome and easy frosting! I hope everyone likes it as much as me. Thank you so much.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 9, 2008

Delicious!! I used melted semi-sweet baking chocolate, and i added less sugar and less butter. It went GREAT with "Simple White Cake" From this site. It also sets up well when put into the fridge.

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Kym

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

This was a really good frosting. I loved to subtle sourness the cheese gave the frosting. It was absolutely delicious paired with dark chocolate cake.Only used 2.5 C of sugar though. 4 C seemed like a bit too much. Also didnt add the cinnamon. Will defintely make again.

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happymom!

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Reviewed: May 19, 2008

This frosting is awesome! It will definitely be the chocolate frosting I make from here on out...it's really good on graham crackers if you have leftovers after frosting the cake! It makes a huge batch...I frosted a three layer cake and still had a lot leftover.

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Amanda

Cooking Level: Intermediate

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Reviewed: May 2, 2008

This was a good frosting paired with Dark Chocolate Cake II. A pretty, easy-to-spread texture that is almost fluffy. I had to use 5 ounces of melted Guittard dark semisweet chocolate to get it to the level of chocolaty-ness I wanted. I also omitted the cinnamon. I used less than 4 cups of powdered sugar, and maybe 2-3 T. milk. Still, I would have preferred a more fudge-like frosting.

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