Reviewed: Jun. 23, 2007

Great icing but I only used two tablespoons of milk and probably just 1 1/2 cups of icing sugar -it came out sweet, chocolaty and really easy to spread -yum. definitely start off with less milk, though , I think.

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ENGLISHLADY

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Reviewed: Jun. 11, 2007

This was great! I also used cocoa powder and vegetable oil in place of the baking chocolate and it worked great.

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Lane

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Reviewed: Jan. 24, 2007

Thanks for a great recipe. I put it on cupcakes, topped with sprinkles and a cherry life saver for a birhtday candle holder. The kids loved it!!!

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teri m.

Home Town: Martha's Vineyard, Massachusetts, USA

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Reviewed: Jan. 6, 2007

Crisco shortening works well. Taste a little too sweet for me but the kids love them. Thanks

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Jamie

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Dec. 14, 2006

This is the best chocolate frosting recipe ever! I also did a variation on it, where I substituted the teaspoon of vanilla for almond extract. Super yummy!

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Lesley

Cooking Level: Expert

Home Town: Acton, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Nov. 21, 2006

I used this with chocolate cake II. It was a "to die for" chocolate frosting. It is very quick and easy.

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NRSKARRI

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Reviewed: Oct. 31, 2006

It was great! I used it to ice "Aunt Bert's White Cake" and "My Mom's Chocolate Cake." Everyone loved it!

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Alyssa

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Wendell, North Carolina, USA

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Reviewed: Oct. 10, 2006

This was an excellent simple frosting. I made it just like the recipe said but at the very end added 1/2 tsp. strawberry extract. It was just enough to give it a hint of strawberry flavor

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carla301

Home Town: Gaston, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 10, 2006

I did not beat the frosting but tried to whisk it. Made a huge mess and I had to throw it away. May have been my mistake but I will not make it again.

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jennifera318

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Reviewed: Nov. 13, 2005

I tried this recipe tonight, though I reduced the amount of milk as suggested. I used 3 Tablespoons. Although the flavor was great, it was unbelievably greasy. After I spread it onto some brownies, the butter "pooled" to the top and I had to blot it off with papertowels! That aside, there were no complaints and they were gobbled up in no time. I'm not sure how to correct this, so am not sure I would make again.

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Sandrasue

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Reviewed: Nov. 7, 2005

Super easy to make. I reccomend just over 4 tbsb milk for the right consistancy. You can always add more sugar but this changes the taste. This is a lighter frosting - not heavy chocolate. The perfect complement to fudge brownies.

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dilemmalyn

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Reviewed: Oct. 30, 2005

This is a very easy frosting recipe. It is rich, smooth. It is a little on the thin side when it is spread, but is so worth it when you taste it and then enjoy the texture in your mouth.

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KSAMB

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Reviewed: Oct. 11, 2005

4+ Very easy and yummy!!

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Chris M. Wausau, WI

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Reviewed: Jun. 28, 2005

this is great frosting with everyday ingredients. I substituted 6 tablespoons cocoa powder and 2 tablespoons veg. oil for the unsweetened baking chocolate. It worked great. Mine was perfectly thick.

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BEC25CA

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Reviewed: May 29, 2005

This has excellent flavor, but as a previous reviewer wrote, it is extremely thin. It took me six cups of powdered sugar to reach spreading consistancy. The next time I make it, I will only add 2 TBSP milk to the butter and chocolate. Then I can add more if needed after beating in the sugar.

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WESIXMONKEYS

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Reviewed: May 20, 2005

THIS WAS VERY EASY TO MAKE AND VERY GOOD. KEEP THE FROSTING IN A SMALL CONTAINER AND WARM UP A SMALL AMOUNT EACH TIME YOU HAVE A PIECE OF CAKE OR BROWNIE. THIS IS VERY GOOD!!!

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Iowamomof2

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Reviewed: Mar. 21, 2005

Not perfect but pretty darn good. Of course I didn't follow the recipe exactly..didn't have unsweetened chocolate and so used 1/2 cup chocolate chips and then added enough powdered sugar (about 3 3/4 cups) until I got the consistency I wanted. Next time I'll use a richer deeper chocolate. It made more then enough for a 9 x 13 pan of brownies and we're right now eating the leftovers by dipping fresh strawberries in. (Would be fun at a dinner party kept warm in a candle lit fondue pot with strawberries and marshmellows on skewers). Yum

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 12, 2005

This frosting tasted fine but the consistency wasn't very good. It was way too thin so I added some more powdered sugar as the directions suggested. It was still too thin and slid right off the cake.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Feb. 28, 2005

Yummy! I've never made homemade frosting before, and this came out great! Used it on top of Four Egg Yellow Cake, also on this site.

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RAVRAM

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Reviewed: Feb. 13, 2005

Excellent and Easy! I made this frosting for some box brownies and it gave rave reviews. I did not even use a mixer...all by hand and was done in less than 10 minutes...we loved it...Consider this one filed in my recipe box!!

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DAWNANGELA

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Chocolate Frosting III

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