I followed recipe exactly but increased quantities 1-1/2 times per suggestion of another reviewer to frost a two-layer round cake. The quantity made was just right, with a little bit leftover in the bowl to be eaten up by the baker (me). A couple of comments: 1) I used Nestle Toll House Cocoa Powder. I felt the flavor was a bit weak, so will probably try other cocoa powders to see if that will help in the future. My advice based on today is don't be afraid to add 1-2 Tbsp. more of cocoa powder. 2) This makes a fluffy consistency frosting and gets fluffier the more it is beaten. I was able to spread it on the cake with just a rubber spatula, leaving nice looking swirls. 3) Be sure to add ingredients slowly and alternate liquid/dry. Be sure to use salted butter and that it is room-temp, even a bit on the warm, left-on-the-counter-overnight-consistency and you'll get even better results. 4) Another reviewer also noted to decrease the amount of vanilla. for my 1-1/2 recipe, 1 tsp. would have been enough. I agree with other reviewers that this is not an overly-sweet recipe - perhaps because it whips up so much. It is a recipe I will use again.
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I followed recipe exactly but increased quantities 1-1/2 times per suggestion of another...