Reviewed: May 24, 2012

This was MUCH loved by my husband !! The recipe was easy to execute, so it is a definitely a keeper for me :D

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Reviewer:

queenOcats

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Chesterfield, Michigan, USA

Reviewed: May 9, 2012

Easy to make, followed the recipe as is and really liked it. Quite rich when paired with chocolate cake!

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Reviewer:

mlb126

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

This recipe is so versatile. I used dark chocolate chips instead of unsweetened squares, mascarpone cheese instead of cream cheese, and half and half instead of evaporated milk and it was fantastic. You control the stiffness with the amount of cream or evaporated milk you put in. I used this to frost my gluten-free king arthur chocolate cake mix and it was perfection. Exactly what I was looking for. Thanks Richard!!!

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Reviewer:

Michelle McElroy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

My husband loved it! that says it all:)

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Reviewer:

piecookiemaker

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

I did add a little more milk than suggested, but this turned out great!

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Reviewer:

RMB

Reviewed: Feb. 12, 2012

I think I've managed to have this frosting actually make it onto a dessert ONCE. We make it just to eat off the spoon!

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Reviewer:

STONYTHORN

Cooking Level: Expert

Home Town: Ipswich, Suffolk, England, U.K.

Reviewed: Jan. 28, 2012

It was good! It had a little bit of that chalky powdered sugar taste, but i threw in the dregs from my french press (the silt on the bottom of my cup of coffee, not the actual grounds) and that evened out the flavor nicely!

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Reviewer:

T. Little

Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 22, 2012

I LOVE this frosting and will make it a lot from now on. I used it to frost Strawberry Cake II from this site (also very yummy!) and it was a huge hit!

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Reviewer:

ajo263

Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

Loved this! My changes were: Whole milk in place of evaporated and 1TBSP more than called for; 1 tsp softened smart balance butter; 2 tsp unsweetened cocoa powder to give it a deeper chocolate taste that helps detract from the powdered sugar flavor. I also think this icing is best when left refrigerated overnight so that the flavors have a chance to mingle, but this isn't absolutely necessary. Thanks for sharing!

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