Very yummy recipe. I made this with white chocolate and vanilla pudding mix, and let it sit in the fridge for about an hour before icing my cake. By the time I used it, the pudding mix had set and wasn't at all gritty. I'll definitely make this again!

Simply "dreamy"... light, fluffy, creamy, and satiny looking. Not too sweet with a pudding flavor. Delicious! Want to avoid the fat content in the recipe? Here's how you do it: Purchase fat-free condensed milk and, in place of the heavy cream, use one 12 fl. oz. can of fat-free evaporated milk. Omit the water in the recipe. Chill the evaporated milk in its own can (do not open it yet) to the point of it almost starting to freeze. Poor the chilled milk in a blender cup and whip until it triples in volume. Add it to the thick frosting base and mix slowly in a folding motion until well combined. Let it sit still for a few minutes to thicken before you start frosting your cake. Frosting made with evaporated milk will be very soft. Drop it by dollops on the top of your cake and near the top edges. It will slowly spread on its own and, with your guidance, it will smoothly slide down the sides of the cake, forming a thick layer as it goes down on its own. If this type of consistency is a bit too thin to your liking, put the frosting in the refrigerator for about 30 minutes to 1 hour before you spread it on your cake. Chill frosted cake for several hours prior to serving so the frosting can set. The frosting has a nice satiny look, which makes the cake look even yummier.

This was very good. Easy to make and went great on the yellow cake I made for a birthday party. So easy to spread. Not real sweet, and definately has a chocolate pudding flavor.

This is the best frosting I have ever had! Very light and creamy. I get compliments every time I use it. Thanks for sharing.

Fantastic recipe. This is not like any frosting I have ever made. Here's a great thing to try: instead of 1/2 cup of water, add 1/2 cup of coffee liquer (such as Kahlua or Starbuck's). This give the frosting a great mocha flavor!

Very, very good. The texture is perfect and it's not overpoweringly sweet.

OUTSTANDING! This frosting is a winner because it's not too sweet and has great flavor & texture. TIP: When whipping heavy cream, shake well first and use a CHILLED bowl. I also doubled the amount of unsweetened chocolate and used chocolate-fudge pudding. This frosting is not as "pretty" as the store-bought kind (which uses additives to make it glossy), but it wins hands-down in taste!

BY far the best frosting I have ever had! You MUST let it chill before you will truly enjoy it.

THE BEST FROSTING EVER... I have made this recipe so many times and I have found it just a few months ago. A winner, I just can't make any other recipe anymore. Thank you for posting this!!

Really good. I made it even simpler though by meling the choc by it's self. Then, in my mix master I combined the pudding mix, 2 cups of whipping cream, and melted cooled choc. till fluffy. So easy, and really good too!

Tastes Great even though i don't even really like chocolate. my sister loves it , But it is kinda of goopy if you do not chill it for long enough.

Not really a frosting as its name suggests, but quite good on icecream. Its more like a fudge sause than a frosting. The texture is like a glaze. I tried it on angel food cake and it was delicious. I wouldn't reccommend it on a layor cake though.

Definitely a keeper! The kids ask for chocolate cake with this frosting for their birthdays!

I wanted a very "whipped cream" type of chocolate frosting and this was the closest I could find. I followed the recipe with some exceptions. Instead of 1/2 cup of water, I used 1/2 cup of heavy cream. (I'd bought a pint and didn't want it to go to waste, so I figured it couldn't hurt.) Then, once the beaten whipped cream had been folded into the mixture, I didn't think the frosting was fluffy enough for what I wanted. I also could still detect some grittiness from the pudding mix even though I beat it with an electric hand mixer for quite a while. So I took the remainder of my pint of whipping cream and beat that up and folded it in too. The texture came out exactly what I was looking for. It was easy to spread immediately. The texture is light and the flavor is chocolatey with just enough richness.

This recipe was time consuming to make and the colour was milky. It was very sweet and in the end, I didn't use it. The cake turned out great and it seemed a waste to ruin it with this frosting. Expensive and didn't use it anyway.

This recipe goes amazingly well with desserts that are already sweet, but need an extra touch. It is especially good in chocolate eclairs, because it won't overpower the filling.

This is the best chocholate frosting recipe i've ever made. It's so creamy and works great with a ganache. I do add another square of chocolate for a bit more consistancy. Also refridgerate for at least an hour before spreading onto cake.