Reviewed: Mar. 5, 2013

Excellent recipe...I won't go back to store bought frosting again!

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Cooking Level: Intermediate

Reviewed: Feb. 25, 2013

Used this recipe specifically because I needed something quick and had all the ingredients in my pantry. It would not be enough frosting for a cake, but it covered my cupcakes. It involved no cooking, so I loved the ease and quickness of the recipe, and the flavor was great. I'll probably use this again.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

Reviewed: Feb. 14, 2013

So easy and so good! I did add a lot more milk, little by little just until it got the consistency I wanted.

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Susana

Cooking Level: Beginning

Living In: Norwich, Connecticut, USA

Reviewed: Jan. 30, 2013

I made this icing for a yellow cake. The recipe was very flexible. Due to personal preference, I added 2 T of shortening, 3 melted squares of unsweetened chocolate squares and ended up adding about 4 T total of whole milk. Not that you have to, but I always sift the powered sugar. I beat the heck outta the frosting in my mixer for about 10 minutes and it made a very light and chocolatey frosting.

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sellison

Cooking Level: Expert

Living In: San Antonio, Texas, USA

Reviewed: Dec. 3, 2012

This was a good frosting. We used it on some okay sugar cookies and it made them taste a bit better. I am still searching for a better recipe, but would use this one if I was in a hurry.

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missbliss18

Reviewed: Nov. 17, 2012

Sooooo Amazing! im not even a cocolate lover and I think it's amazing!

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Cookies4Chior

Reviewed: Sep. 25, 2012

This was the perfect frosting for my daughters ice cream cake! Not to rich, very tasty! I used a combination of heavy whipping cream & milk to get the consistency I needed. This has now became my "go to" recipe for frosting!! Thanks so much for providing!

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MichelleINAZ

Reviewed: Sep. 6, 2012

I think I'll do a bit bigger portion the next time (there will definitely be next time!) - I calculated the ingredients to 16 servings and it was barely enough for putting a bit of it on 15 cupcakes. It was really delicious though, thanks for sharing!

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CupcakeMonster

Cooking Level: Beginning

Home Town: Poznan, Greater Poland, Poland

Reviewed: Jun. 24, 2012

24 servings dont make very much. Maybe consider doubling recipe. Taste is excellent! I used Baker's Mysetery Flavoring instead of vanilla. It gave is sort of an almondy flavor. I had gotten it thru a baking catalog and it is clear flavoring.

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Nettie6619

Reviewed: Jun. 15, 2012

This frosting certainly stands as is, but for my needs (I frosted "Banana Cake l" with it) I wanted it more buttery and more chocolatey - I added more of both. I beat it on low speed (2) of my KitchenAid stand mixer for 10 minutes. I used half-and-half rather than milk. Rich, smooth, creamy, silky, chocolatey, and spreads like a dream.

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