This recipe was very easy to work with, piped beautifully onto cupcakes and tastes fantastic. I did make some slight modifications. As others recommended I started with room temp cream cheese and butter and whipped them first. Then I added dutch cocoa, powdered sugar and also added one 3.5 ounce bar of melted Valrhona 71% chocolate. I started with 3 cups of confectioner's sugar and felt like the sweetness to tang level and consistency were just right at that point, so skipped the 4th cup. As they were blending I then added in the milk (all 4 TB) and a generous pour of Penzey's double strength vanilla. I used a sprinkle of cinnamon, but not the full amount. It had a wonderful flavor and texture without being overly sweet, so am curious to see if it tastes even better after sitting overnight.
Was this review helpful?
2 users found this review helpful
This recipe was very easy to work with, piped beautifully onto cupcakes and tastes fantastic....