This is SOOOOO yummy! I made my mother a cake for her 60th birthday and used tried this frosting. Despite what a few reviewers have said, it worked great for a layered cake for me. Just frost the cake while it is still warm. It does turn thicker, but it is amazing! Thanks!

Yum! This was SO easy to make! I'll be using this recipe for my chocolate frosting needs from now on!

This made enough for 2 cakes. Perhaps it would of been thicker if i'd used less then the 2 tbs, but as for the taste, I'm not overly impressed. It was rather ordinary. I could of made a similar version without the butter and it would of tasted the same. I guess I was looking for something "more".

Amazing, best chocolate frosting EVER. I did make a few small changes to suit my purposes. I used 4 tablespoons of heavy whipping cream instead of 2 tablespoons milk (for "fluffiness") and added an extra 1 1/2 Tablespoons of unsweetened cocoa. I'll be using this recipe as my go-to chocolate frosting from now on.

This is a very good recipe. Easy, rich and lots of chocolate flavor. Great on brownies.

Really great recipe. I wouldn't use as much sugar as the recipe calls for, I'd use about 2 and a half cups instead.

I made this frosting (alongside some cream cheese vanilla frosting) to use on a yellow cake (Four Egg Yello Cake from thsi site) for my daughter's birthday decorated as Diego (from Go, Diego, Go). It had a very nice, buttery flavor. Much nicer than what you can buy premade, which always has that artificial additive taste. It also had a dark, rich chocolate color (which works well for brown hair!) But I had to add an additional 1 1/2 Tbsp. of milk to make it smooth and thin enough to spread on a cake. I also had to work quickly to frost as it seemed to want to dry out fairly quickly (at one point, I had to add a drop of milk and remix it to smooth it out again). I also made sure to alternately add the milk and powdered sugar to the chocolate mixture, and just mixed it in the pan (heat turned off). There was a moment I thought it wouldn't turn out when the frosting seemed to almost curdle, but I added more milk and mixed like crazy and it smoothed out. Oddly enough, it didn't easily stick to my cake like my cream cheese frosting did. But the flavor more than compensated for the higher difficulty of using it. I would use this again, but with the alterations I made.

This turned out great, I'd make this again but not for a cake needing a light fluffy whipped airy delicate frosting, as this isn't it. Nice chocolate flavor, this is a great buttercream frosting, but like I said, it is best paired with a denser cake like a brownie.

I thought this frosting recipe was fabulous, and I will totally be using it again. I also cut the sugar down to 3 cups (based on other reviewers' opinions) and I added it gradually, so that it was easier to blend. I also added the milk as I was blending the frosting in, rather than at the end. It made for an easier experience. Don't forget that if it's too thick for you, you can ALWAYS add more milk til it's where you want it to be.

I had the same problem with this frosting as most of the other reviewers - it was very tasty, but very crumbly. The my husband took over and kept slowly adding milk while blending with a hand blender until the desired consistency. It really made the cake, I think. Super tasty and buttery!

Yes, this frosting was very good. It had a fudgy - thick texture that tasted delicious with chocolate cake. My only complaints was that it was so heavy that it looked "gloppy" and made my cake fall apart, and had a bit too much of a powdered sugar taste. That being said, I would make this again and experiment with the amount of milk & sugar, because it was very tasty. My cake looked awful, but everyone loved the rich taste!

Very easy to make with ingredients on hand. Good for a quick fix in an emergency. Not my favorite. Tasted more like sugar than chocolate. I'll keep looking.

The flavor is great! The only thing I would change is the process. I measured the powdered sugar and cocoa and sifted them together to avoid lumps. I then melted the butter, and when the butter was melted, I added the sugar and cocoa to the butter in the pan, keeping the heat to low. I added the vanilla and milk and blended it until smooth. I have another recipe that is similar and the frosting thickens as it cools. If it becomes grainy, I heat it a little more and keep stirring until it smoothes out. Then, I frosted the entire cake. It looks beautiful on the cake and tastes great!

I will look for a different recipe next time...the taste was a four, but the texture wasn't pretty when I spread it on my brownies

I wasn't too impressed with this recipe. Firstly, it tastes more like sugar than like chocolate. Second, by using so many dry ingredients before the milk, you get a clumpy mixture that you have to stir endlessly to get smooth. I'd suggest using 1/2 c. cocoa, just 2.5 cups of confectionery sugar and adding the milk alternately with the sugar (you may need more than 2 T.). With all these changes, you get a very good frosting.

rich and delicious