Reviewed: Jul. 29, 2008

Very yummy!! Like another reviewer, I used flavored coffee creamer (almond/vanilla). Thanks!!

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Reviewed: Jul. 23, 2008

I followed the recipe exactly, but felt like the frosting tunred out not well for me. The consistency was too goopey, and the flavor was not something I would waste calories on!

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Nicole A.

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Reviewed: Jun. 26, 2008

Very easy frosting to make and tastes very good. Its a must try for anyone. : )

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ANAWEB

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Reviewed: Apr. 29, 2008

I just wanted a good chocolate frosting recipe to pair with some graham crackers, a fun treat. This was an easy, very yummy frosting. For the sweet tooths out there, this is perfect. For those of you who don't like things that are very sweet, I would recommend finding a different recipe. The powdered sugar and butter shine in this recipe to create something rich. This frosting seems so versitle (sp?). I hope to make this again! I really liked this recipe. Oh, and the other great thing about it was that I didn't need to pull out my mixing machine to deal with this. I only made 3 servings and I just used a fork. This was a very easy, quick, and yummy recipe!

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crochet24/7

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Reviewed: Apr. 28, 2008

I doubled this recipe for frosting a 9" 2-layer cake. Amount of frosting was perfect for the cake. I added a little more milk for ease of spreading, but icing held up well. I loved the way it hardened ever so slightly - it will be perfect frosting for cupcakes or cookies (gooey frosting on cupcakes just won't work for me!)

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

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Reviewed: Apr. 10, 2008

Butter cream isnt quite my taste, but I made it for my step dad and he deemed it "good" which is high praise from him indeed. Pretty easy to work with.

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Caitlin

Cooking Level: Expert

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Reviewed: Mar. 29, 2008

Easy to make. Flavor was a little light. I added a little extra milk, which made it creamier. It stayed creamy even after several hours.

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CHOGGATT

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

Great starting point, but not chocolaty enough. I ended up adding ~1 more tbs cocoa powder and melted down some dark chocolate with milk and added that to get a better chocolate flavor. Great for cakes, spreads nicely.

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emma

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Fairfield, California, USA

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Reviewed: Mar. 11, 2008

I used this on the Dark Chocolate Cake I recipe from this site. The frosting was very good! The only thing was that I think it needed a bit more milk to start with (maybe 1/2 tbsp more) because it started drying as I was icing the cake. I know it says to add more milk as needed, but I think initially if you start with a bit more milk and add more from that it would be more spreadable. A very tasty frosting though and I will definitely be using it again! Thanks!

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WAFFELZ

Cooking Level: Intermediate

Home Town: Huntsville, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Mar. 8, 2008

really easy to make, and quite tasty. i also used melted chocolate instead of powder and had no problems with the results..thanks will definitely be using this in the future!

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Sioux

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Mar. 6, 2008

Easy to make with items in my pantry, not too sweet or rich but light and fluffy. I love it. My daughter requested it as frosting on her birthday cake!

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CSavaso

Cooking Level: Expert

Home Town: Granada Hills, California, USA

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Reviewed: Feb. 19, 2008

This was yummy frosting! I used it in cupcakes. It will dry out pretty fast though so you want to spread it right away.

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Feb. 9, 2008

quick easy and good frosting. I omitted the cocoa and added neon blue and green food coloring to make them more colorful for my 4 year old son. Thanks for this one!

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bleighaw

Cooking Level: Intermediate

Living In: Spruce Grove, Alberta, Canada

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Reviewed: Feb. 7, 2008

Amazing recipe - five stars for flavor (not too sweet, smooth chocolate and buttercream flavor) consistency (good for decorating - just add 1 tsp milk at a time until reach spreading consistency), and simplicity (really, it's hard to mess this up). Used it on a 9x13" cake (doubled recipe)... look no further for a perfectly balanced chocolate icing.

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Donna S

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 5, 2008

This tasted so sugary and that is what I like. I used it on brownies.

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Spacey

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

very good and very easy

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vdavis

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Reviewed: Feb. 3, 2008

Remember that the type of cocoa powder you use will determine the "darkness". If you use a dark cocoa powder, you'll get a more chocolatey taste and darker appearance. Also, an organic dark cocoa powder actually gives it a much cleaner, brighter taste.

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KROLLINSON

Cooking Level: Expert

Home Town: Kapiti, Wellington, New Zealand

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Reviewed: Feb. 3, 2008

couldn't have asked for anything better! this is the ALL for chocolate frosting.

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KIRSTENLIV

Cooking Level: Expert

Home Town: Hayward, Wisconsin, USA

Living In: High Springs, Florida, USA

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Reviewed: Feb. 2, 2008

I was expecting a chocolatey frosting, as pictured, but it in actuality, it's a very light brown/tan color and doesn't taste anything as chocolately as store-bought frosting. Not that I like store bought frosting!!...but I was looking to make my own version of chocolately frosting. But, to give credit to this recipe, it's not a chocolate fudge frosting, it's a chocolate buttercream. It tastes good, is light and fluffy, and I'd probably use it to make vanilla/white buttercream frosting (great texture). I added a whole lot more milk though.

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