Reviewed: Aug. 14, 2009

As written, the recipe calls for way too much milk. I had to use 1 cup of powdered sugar to get any volume back in the runny frosting. It just oozed off the cake.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: May 25, 2009

This was very good and got compliments, however I don't think it should be beaten. Instead, I folded the ingredients together because I didn't want to lose any of the fluffiness. It turned out great that way. Also, I didn't add much liquid (maybe a tablespoon) because I was afraid it would be too runny, and mine turned out thick and creamy. Thanks for a frosting recipe that is something new and different. :) (**as a side-note, the reviewer who suggested that maybe 3/4 cup was a typo and that one should use 3 to 4 cups of powdered sugar is incorrect. If you use that much sugar, you will definitely get a grainy texture. I only used 1/2 cup and the texture was great).

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GBOLLER

Cooking Level: Expert

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Reviewed: May 17, 2009

I really like this frosting. Make sure you gradually add the liquids if you want the frosting to have a shape. My frosting spread and didn't retain the shape I had piped on. The taste and texture is great.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: May 3, 2009

This is yummy - but I made some modifications. I used 3/4 stick of real butter and 3/4 c. of cocoa powder. It is more like a ganache texture - do not try to pipe with this frosting. I topped cream filled chocolate cupcakes with this decadent topping and they taste amazing!

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 9, 2009

Just extremely delicious!!!!!!!!!

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PrLatinaBoricua

Cooking Level: Intermediate

Living In: Wyoming, Michigan, USA

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Reviewed: Jan. 31, 2009

I used 1/2 cup of peanut butter instead of the chocolate and omitted the shortening. It was a perfect dip for apple slices!!!

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Kball

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Reviewed: Nov. 18, 2008

Very good stuff! My family really enjoyed this recipe. Thank you for sharing it!

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Inkble

Cooking Level: Beginning

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Reviewed: Oct. 17, 2008

Sticky and sweet but good. I used 1 cup of confectionary and only 1/8 cup of fat free 1/2 and 1/2 in order to get the right consistency for a cake decorating tip. I also did not have butter flav. shortening so I used real butter. This recipe barely covered 20 cupcakes with my decorting tip. Next time I will up the ingredients a bit.

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RAISIN1

Cooking Level: Expert

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Reviewed: Sep. 9, 2008

I found this frosting to be more like a ganache. I was not fluffy and ran off my cake, and puddled around the base. Maybe I did not beat it long enough, I would have beat it longer but I dropped the mixer on the floor and it refused to function again. I do believe the 3/4 cup of conf. sugar is a typo. I used 3 to 4 cups of confectioner's sugar. It had a tiny bit of grittiness, I found the texture to be off putting. Oh well I will try it again and beat the out of it.

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DIZBAT

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Fessenden, North Dakota, USA

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Reviewed: Sep. 4, 2008

Probably the best frosting I have ever made or even had!! Soooo delicious. I reccomend this to anyone making a chocolate cake!!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Mar. 28, 2008

Very good. Pleasanlty different from the frostings I usually make. Used to ice a marble layer cake for Easter.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Mar. 13, 2008

This frosting was really good and simple to make. Everyone had a least 2 slices of cake!

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Ms. Pie

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 2, 2008

Easy and yummy! I didn't have any unsweetened chocolate, so I did the 3 tbsp. of cocoa + 1 tbsp. of oil = 1 ounce of unsweetened chocolate method. I used marshmallow fluff and 2% milk instead. It was delicious on brownies.

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JLLL

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

This was so good! I only had 2% milk and that worked wonderful, but I did not need as much as what was called. This is a keeper for me. Thanks

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tarnold

Cooking Level: Expert

Living In: El Reno, Oklahoma, USA

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Reviewed: Jan. 7, 2008

I made a four layer cake for my daughter's birthday and wanted to use up my marshmellow cream. This was so good and thank you Dana!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 29, 2007

i needed a quick frosting and it HAD to have marshmallow cream in it (so my husband said) and this recipe was perfect. I didnt have any half and half, so i used 2% milk. I made 24 chocolate cupcakes and filled them with a marshmallow cream recipe and topped them with this chocolate marshmallow frosting. They taste wonderful. They are for a halloween party. thanks for a great recipe....also, i added maybe another 1/4 cup powdered sugar to make it a little sweeter.

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