Reviewed: Apr. 1, 2012

delicious and love the low fat, no cholesterol. Really sweet, not to dig in with a spoon. Replaced the butter for olive oil becel and added one more tbsp milk. Thanks for sharing.

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Reviewer:

Kamal

Cooking Level: Expert

Reviewed: Mar. 20, 2012

I used this as the base for a very nice dark chocolate kahlua glaze. I increased the cocoa powder (to taste) and did 1 tbsp Kahlua. Mixed the cocoa powder, kahlua, melted butter and milk and stirred in a double boiler (bowl in a pot) until smooth and then added to powdered sugar. Delightful!

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Reviewer:

NatWilliams639

Reviewed: Jun. 15, 2011

This was delicious! I melted the butter almost completely to provide smoother mixing and also used 2Tbsp butter to give it more creaminess, 4 Tbsp Kahlua and 1 1/2Tbsp milk for the right taste/texture. I also added a pinch of salt (no more than 1/4tsp). HEATING the milk first will help with blending and create a very smooth glaze. I would have cut this recipe in HALF to drizzle a bundt like in the pic. I had enough frosting to coat the entire cake. (like that's a bad thing??)

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Reviewer:

DELMARGEM

Cooking Level: Expert

Home Town: Del Mar, California, USA

Reviewed: Jun. 9, 2011

Needed 1 more Tablespoon each of butter and milk.

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Reviewer:

Tigerlily707

Cooking Level: Intermediate

Home Town: Ogallala, Nebraska, USA

Living In: Sebastopol, California, USA

Reviewed: May 12, 2011

Good recipe, with small changes I will definitely use it again. I too added an extra tablespoon of butter (as recommended by other reviewers). In order to make this more of a glaze (rather than an icing) it required at least one more tbsp of liquid. I chose to make the glaze primarily with Kahlua which tasted soooo good! I used approximately 4tbsp Kahlua and 1tbsp of milk to make it drizzle-able.

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Reviewer:

Kelsey005

Reviewed: Mar. 1, 2011

Super taste and great on doughnuts too! I also use the vanilla glaze on this site!

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Reviewer:

Tcountrygal

Cooking Level: Expert

Reviewed: Nov. 20, 2010

Came out too tan, not dark chocolate colored like I expected. followed recipe as instructed. Tastes like powdered sugar only and too runny.

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Reviewer:

campcook

Cooking Level: Expert

Living In: Woodstock, Georgia, USA

Reviewed: Apr. 18, 2010

I frequently use a combination of the ingredients in this recipe for the frosting I typically make. I adapted them to make a dairy free frosting by using a dairy free Smart Balance spread (instead of butter) and vanilla flavored soy milk. I ended up using less soy milk than the recipe called for.

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