Reviewed: Sep. 21, 2008

I love this recipe. Since it is not as thick as store bought frosting, I used the end of a wooden spoon and pressed holes throughout the cake and then poured the frosting over the top. Was terrific!!

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VMAX

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Reviewed: Aug. 30, 2008

Wow! Delicious! My son ate it OFF of the cake!!

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Robin

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Reviewed: Aug. 27, 2008

This was great! I don't know why some people were saying that it wasn't thick enough. It was so thick for me, I could hardly get it off of my hands. I never knew it could be so easy to have a super-fudgey frosting, but this is it. I added a little cinnamon to the recipe for a spice cake.

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greeninoregon

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 18, 2008

This is amazing frosting!! The perfect amount of chocolate and not overly sweet. I use it as a fudgy filling in some of my cakes.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 15, 2008

OMG This recipe bailed me out of a party once. Great hors d'oeuvre recipe for dipping strawberries!! FTW!

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>.<

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

The best and easiest frosting I have ever made. I will never buy a store bought one ever again. Mine didn't come out runny as long as I cook it for at least 10 minutes. I used 100% cacao since the sweetened condensed milk is sweet enough. I used 100% maple syrup instead of Vanilla extract. I think it tasted better. Thanks so much for sharing! My kids think I am the greatest baker in the world.

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Elizia

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Reviewed: Mar. 5, 2008

This tastes great but it's very runny. I kept it on the stove longer to see if it would thicken up but it just wasn't enough. I would use this to cover a bundt cake or something that might need a sweet glaze.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 4, 2007

Absolutely delicious! Be forewarned - it is much thinner than the Betty Crocker stuff off the shelf - you'll need a deep cake plate to catch the dripping frosting (don't let any get away!) :)

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lewisac

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 16, 2007

While this "frosting" had a nice taste, not being too sweet like other sugar based frostings, I would not classify this as a "frosting" at all. This is more like a sauce (and not even a glaze). My cake tastes good, but it's now soaked. I would consider making some significant adjustments to the quanitities of ingredients used if you're hoping for something thicker (like no water and doubling the chocolate). Chilling overnight before using made little difference.

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AGALLAGHER

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Reviewed: Jul. 24, 2007

I thought this was good. The recipe itself is easy, but was a little too sweet.

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jul. 21, 2007

This is sooo good! And super easy too! I was limited on ingredients for frosting, but had all of these. I took others suggestions and used semi-sweet baking chocolate - added 3 oz total. When it thickened, I removed it from the heat, stirred it for a couple of minutes, then stirred in the vanilla, stirred it for a couple more minutes, & then poured it over my 9x13 cake. It was fantastic! Thank you for this yummy and easy recipe!

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dklswife

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Dorr, Michigan, USA

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Reviewed: Jul. 3, 2007

I really loved this frosting,come to find out its my fudge recipe at christmas just using more chocolate. I used semi-sweet chips instead of regular baking chocolate. Thanks this is a good one.

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Lisa

Cooking Level: Intermediate

Home Town: Kernersville, North Carolina, USA

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Reviewed: May 19, 2007

I LOVE this choc frosting recipe! Very easy to make and I find it easy to make adjustments. Not sickeningly sweet but it's nice and rich. Since I was not able to find bittersweet chocolate, I used normal cooking chocolate instead and add more than what the recipe required (about 3-4 rows of the chocolate bar). If you prefer the chocolate to be less sweet and more chocolatey, add some powdered cocoa. This will definitely be THE chocolate frosting to use when I do my next batch of cupcakes. Does anybody have any idea on how to thicken it?

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Maisara Ahmad

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Reviewed: Apr. 28, 2007

I just made a batch last night, I don't have unsweetened chocolate so I substituted: 2 TB melted butter & 6 TB cocoa powder. I mix the milk & cocoa powder/butter mixture in a double boiler, Also a nice addition is 2 TB corn syrup. I filled & frost a 2-layer 9" chocolate cake.... yummmm

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justcakes

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Reviewed: Apr. 8, 2007

This was absolutely delicious but I found that it was just too messy. Once I let it cool down it was virtually impossible to spread without making a huge mess so I heated it up again and just poured it over my cake. So delicious though!!!!! Maybe a little too sweet so have a glass of milk on hand to drink with it!

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YummyMummy07

Cooking Level: Expert

Living In: Goulburn, New South Wales, Australia

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Reviewed: Mar. 3, 2007

This recipe was so bad. I would give it zero stars, if I could. It ruined my chocolate cake. It was like trying to spread thick carmel on a cake--a huge mess!

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Julie

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Reviewed: Feb. 9, 2007

Rich chocolate, yum! Fantastic, especially if eaten the same day. This frosting stays most, so it won't travel easily.

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Lisa Bee

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Reviewed: Jan. 10, 2007

First time making my own frosting. Wanted to follow the recipe, but messed up, it was still good. I couldn't really cook the mixture, it was too think and kept burning to my pan. And because of that i forgot to add the vanilla. Didnt add water, but that was on purpose. The endresult was still very good and easy to spread, tho a bit sticky. I used it on a chocolate cake and on some muffins. Dont recommend the muffins, cause it will be an awefull mess trying to eat them. It looks absolutely gorgeous on he cake. Will definately make again and add the vanilla that time.

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Sep. 16, 2006

Wow- how easy is this! I didn't use water, didn't need it. You could add strong coffee for a mocha flair though. I liked the fudgy texture and it isn't very sweet. If you need sweeter I would add a little sugar while melting the chocolate. For those who said it was bitter or not the right consistency, they need to read the label to make sure they are using sweetened condensed milk, NOT Evaporated milk. I think some people don't realize they are different. Evaporated milk is just that, thick milk, not sweetened. This is very good on brownies!

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Lorie's cookin

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Reviewed: Apr. 6, 2006

This is wonderful! Not too sweet - not too rich - just right! The recipe made just enough to frost 24 cupcakes.

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BakingJewel

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Appleton, Wisconsin, USA

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Condensed Milk Chocolate Frosting

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