Reviewed: Jan. 21, 2012

Perfect! I am going to try no egg and more milk next time. NOTE: I didn't have any powdered milk so I just nixed that and the water and added 3 tbsp of milk.

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Reviewer:

Brittanne

Reviewed: Sep. 22, 2011

Fluffy, light and delicious. It's a keeper.

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Reviewer:

amy (lexi's mom)

Reviewed: Oct. 23, 2010

In a pinch, I thought this was a great recipe. While I did use dry milk powder, I think you could've used milk and added until you got a smooth consistency you like. I used softened butter and not "shortening." Needed a white icing, so I skipped the chocolate - very tasty, great consistency, easy to make. Note, I would only add 1/4 confectioner's sugar at a time to mix and add the portions of milk or dry poweder milk+water as needed to keep the dust down and keep a creamy consistency.

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Reviewer:

me4

Reviewed: Jun. 25, 2008

Until I added the egg white I really couldn't see how this was creamy at all, but persevere, it does work out. I'm not sure if I used the right ingredient for "shortening", but purchased "Trex" which is a vegetable fat found in the butter section of the supermarket. I must admit, the texture is a little grainy like others have advised, but it still tastes great. It's smooth and soft, but wasn't what I'd describe as "fluffy". It doesn't initially seem too sweet. However, the more you eat, the richer it gets!

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Happy Mummy

Reviewed: Feb. 14, 2008

I made this recipe and it is true that it is fluffy and creamy. However,I did not like the flavor of the unsweetened chocolate.

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Reviewer:

Jan D

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

Living In: Riverside, California, USA

Reviewed: Jan. 19, 2008

I have to agree that this frosting was on the gritty side and fell short on flavor. I was going to throw it out but decided to try adding some softened butter and mix the heck out of it. It did help the texture and added a little flavor. I don't think I'll make this again. I have to admit this was fluffy, but I didn't care for the taste that much. I will keep searching for a fluffy chocolate frosting. Sorry!

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Reviewer:

Bobbie Jean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

Reviewed: Dec. 24, 2007

ok but gritty

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Reviewer:

terril

Reviewed: Nov. 8, 2007

This recipe is divine. I did not have any chocolate squares so I used 1/2 cup cocoa mixed with a little hot water. It turned out fantastic. :)

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Reviewer:

Bon

Reviewed: Oct. 13, 2007

This recipe was gross. I followed the directions ecxactly and it turned out horrible. It was gritty and way to sugary. It ruined the cake I put it on.

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Reviewer:

ladyofshallot

Cooking Level: Intermediate

Reviewed: Aug. 5, 2007

Great frosting; loved the taste and texture; also how it spread. I'm one to be exact so hope this helps: I wasn't exactly sure what type of powdered milk to use so I used what I had on hand-Cremora and it turned out fine. I also used a jumbo egg for the egg white and that worked well. I questioned the consistency when mixing the first part powdered sugar and shortening(I used butter flavor) because it wasn't creaming; sort of crumbly but its ok. I also made sure the chocolate was pretty cool before I added it. I had enough frosting for a bundt cake and filling in center and a few cupcakes!

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