Reviewed: Mar. 2, 2010

I made half a recipe for this to frost one dozen cupcakes (there was a bit of frosting leftover). Also, I omitted the chocolate to have vanilla frosting. Good and easy, and without all the preservatives and weird ingredients that are in store-bought frosting. Since I only needed 1 TB of evaporated milk, I froze the rest of the milk (it lasts for up to 2 months).

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Boilerbaker

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 28, 2010

Fantastic icing! put on a dark chocolate cake with a cherry filling!

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crystal

Reviewed: Feb. 25, 2010

This frosting is TOO good! I made a Devil's Food Cake and used this to frost it, while I was making the cake my girlfriend made the frosting. Everyone assumed that the cake would overshadow the frosting and I would be named a fantastic baker. However, the frosting totally outshined the cake and I was left feeling inadequate...but full! :D One of my friends said that it was the MOST decadent cake she had ever had, and that's entirely thanks to this frosting, I don't think I've ever had anything quite like it!

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ColdSpider

Reviewed: Feb. 19, 2010

delicious and easy frosting recipe... i had to substitute the chocolate and the evaporated milk because i didn't have any... so i used cocoa powder and regular milk instead

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Rory

Cooking Level: Beginning

Home Town: Monterrey, Nuevo León, Mexico

Reviewed: Feb. 15, 2010

Very Good! Excellent with Strawberries!

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corola

Reviewed: Feb. 11, 2010

This frosting ROCKS!

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motherofthree

Cooking Level: Expert

Living In: Huntington Beach, California, USA

Reviewed: Jan. 23, 2010

This was an excellent addition to my flourless chocolate cake that I made over the holidays. I will add a note that I had enough frosting to frost about 10 cakes, but the frosting would have been worth it! For a holiday touch I substituted peppermint extract for the vanilla extract, it gave it a nice holiday touch, and something a little unexpected for the tastebuds!

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sayhi2julia

Reviewed: Jan. 20, 2010

This recipe is wonderful! I cut it in 1/2 and there was plenty to frost a 9X13 pan of brownies. The taste of the frosting was excellent without being overwhelming. The only change I made was I used heavy whipping cream as I had it on hand versus the evaporated milk. I will never buy a can again. It is very cost effective!

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Suz

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 17, 2010

I made this to frost my David's Yellow Cake. When I first tried it was a little uncertain if I liked it, but the more I tried it the more I liked it. My friend said it tasted like real frosting and not that junk in the tub off the shelf. We all thought it was really tasty! I will definitely make it again, super, super easy.

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mizunosport

Reviewed: Jan. 15, 2010

My college son made this for Mom's birthday cake (he also made) - creamy & DELICIOUS!! Not sickeningly sugarly, but plenty sweet!

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tvsp

Reviewed: Jan. 15, 2010

Does not taste very good...I was surprised...

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Terrie

Reviewed: Jan. 9, 2010

Fantastic- tastes like a melted chocolate bar. I did not use all of the powdered sugar.

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txrebecca

Reviewed: Dec. 3, 2009

This frosting was a complete bust for me! It was incredibly thick and bitter and not very good at all. I ended up doctoring it up with milk and even melting some milk chocolate into it, but it still wasn't very good. I wouldn't recommend it.

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livv.

Reviewed: Nov. 30, 2009

I really liked this. Although I did make changes. I added butter and left out the chocolate. Only because I didn't have any. So I made a white iciing. I also used regular milk instead. It turned out really good. Will def use again!! thx.

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southernsweet

Reviewed: Nov. 7, 2009

This was awesome. I used it to frost my mother-in-law's birthday cake and it was a huge hit. My husband had to restrain me from eating it straight from the bowl. It was pretty soft the night that I made it, but set well in the fridge overnight. I wish it was a bit darker, mine was a very light brown... I may use a bit more chocolate next time.

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TUCCI013

Cooking Level: Intermediate

Living In: Manhattan, New York, USA

Reviewed: Nov. 1, 2009

Delectable and so easy to prepare.. beautiful consistency. I added a tablespoon of butter to the chocolate before microwaving. Other than that, didn't change a thing. It's perfect as is. I used this icing with the "Black Magic Cake." Yummmm!!!!

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: Sep. 20, 2009

Excellent! I had to substitute the 4 oz of baker's chocolate for 12T/4T of cocoa powder and oil, respectively, but it worked fine as always. Also, I used skim milk instead of the evaporated. Even with these small changes, the recipe delivers on both ease and taste! I won't ever buy another can of frosting again!

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hbuie

Cooking Level: Intermediate

Home Town: Lytle, Texas, USA

Living In: Savannah, Missouri, USA

Reviewed: Sep. 13, 2009

One word - RICH

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UPOLSON

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 11, 2009

This is exactly what I was looking for! It makes a good amount so I had some left, but not for long. Beware: you'll want to eat any left right off of the spoon!

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ma baker

Reviewed: Sep. 3, 2009

Just what I was looking for! Yummy frosting for the basic chocolate cake I made!

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TwokinsMommie

Chocolate Cream Cheese Frosting

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