This icing is not for a beginner... you have to know how to use a double boiler correctly and don't panic when you add the chocolate that it gets lumpy because the butter smooths everything out... the suggestion to refridgerate and whip it is very good and the icing itself is quite tasty!

I would give 0 star if I could. tasted really cheap and it was lumpy and not smooth.

I absolutely loved this frosting recipe. It went perfectly with the torte I made for it and also was terrific for other chocolate cakes. The texture was superb, smooth and fluffy at the same time. I would only advise to add a little more chocolate (well, that is if you are a chocoholic like me).

Turned out excellent! My husband will eat whatever type of cake I put this on. When chilled in the fridge and then whipped in the mixer it makes a mousse-like frosting.

Delicious frosting. I used it for the Swiss Chocolate Cake, as recommended. Not overly sweet. I added ~1/3 c. powdered sugar towards the end, b/c I thought it tasted a bit too bitter. I also let the butter come to room temp. before creaming it in a separate bowl, and then adding it to the frosting. I recommend frosting the cake while the frosting is at room temp. After I chilled the frosted cake, the frosting was so stiff I don't know how I would've spread it. It also didn't make *quite* enough to spread between three layers and the top, so next time I may just make it a double layer cake. Also goes great with pecans. This is the first time I've made a frosting that was mainly eggs instead of the powdered sugar + moisture kind. Very delicious, I will definitely make it again.

This tasted nice but it went lumpy when I thickened the sugar and eggs.