Reviewed: Mar. 1, 2010

I haven't had luck with chocolate frosting, but this recipe turned out perfect! It was so smooth and creamy and tasted really delicious. I will only use this chocolate frosting from now on. Thank you.

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Reviewer:

Bakermom

Cooking Level: Intermediate

Living In: Batavia, Ohio, USA

Reviewed: Feb. 22, 2010

Super fast and easy! Just what I need with two kids. I added a little extra cocoa just because I LOVE chocolate.

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Reviewer:

Jamie

Reviewed: Feb. 17, 2010

This is a GREAT recipe for frosting, one of the best I have found. I add more cocoa powder and sift it and the confectioners sugar twice before adding them. This is a frosting you can play with. You can use other extracts and change the flavor to what ever you may like. I used up to half a cup of milk and it turned out very nice.

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Reviewer:

amyluvs2cook

Cooking Level: Expert

Living In: Mauckport, Indiana, USA

Reviewed: Feb. 2, 2010

Great, quick and easy. I had no problem frosting a layer cake with it.

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Reviewer:

Kimaly

Reviewed: Jan. 29, 2010

Delicious! I used 3 full cups of powdered sugar and the full 2 tablespoons of milk. I sifted the powdered sugar and cocoa together first before adding the wet ingredients. Very good, I don't know why I'd ever buy frosting again.

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Reviewer:

catglaw

Cooking Level: Beginning

Reviewed: Jan. 26, 2010

This is an awesome recipe.... I decreased sugar to 3 cups and used almond extract in place of vanilla... the beauty of this recipe is you can add more sugar/milk to suit your taste.... This is a keeper

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Reviewer:

kathyskitchen

Cooking Level: Expert

Reviewed: Jan. 11, 2010

I used just 3 c. of the powdered sugar and I had to basically double the milk to 4 T. to get it to a good, spreadable consistency. I also beat in 1/3 a bag of mini chocolate chips at the end because I love frosting that way (and so do most people I've served it to). Worked well on a yellow layer cake for me.

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Reviewer:

Kim

Reviewed: Jan. 8, 2010

Exactly what I was looking for!

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Reviewer:

rusaved13

Reviewed: Jan. 7, 2010

I usually don't have any problems with recipes. This however caused me some problems. First, I would use the usual 1 tsp vanilla - was 1 tbsp a mistake?? I added a little almond extract to cut it. Secondly, it was way too thick. Next time I would cut the powdered sugar by as much as a cup. I kept adding scalded 1/2 and 1/2 in an attempt to make it fluffier. I will probably stick to my safe old standby with the 6 tbsp of cocoa and 6 tbsp of butter. That one calls for 2 1/2 cups powdered sugar so I should have known better. Thanks for the idea though! It will just take a little tweeking for me!

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Reviewer:

SNOOKSROGERS

Cooking Level: Expert

Home Town: Northport, Michigan, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Jan. 2, 2010

Very tasty but way too stiff for frosting a cake. I had to melt it and spoon it over the cake. Next time I will use less powdered sugar and I think it would be fine.

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