Reviewed: Oct. 9, 2009

I didn't have to change the recipe at all. I did add cocoa instead of the chocolate squares. My whole family loved it! It was easy to whip up and JUST the right consistency to spread. Wonderful Recipe!

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Morganne

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Reviewed: Aug. 30, 2009

Absolutely excellent recipe! Definitely on my favorite list!

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Sylvia

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 16, 2009

Exceptionally light and smooth. My husband loved it.

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Debbie

Cooking Level: Expert

Living In: Guilford, Connecticut, USA

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Reviewed: Apr. 5, 2009

This was a great frosting, though I had to use cocoa powder rather than solid chocolate. It is a new family favorite!

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Shantel

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Jan. 20, 2009

This was only okay. It was very sweet and not chocolaty enough for me. I won't be making this one again... sorry!!!

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aimee613

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Jan. 3, 2009

Excellent! It came out great even though I had to substitute cocoa powder for baking chocolate. This recipe is a keeper.

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MissEisbar

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Dec. 18, 2008

I have been using this recipe for years. This is the only chocolate frosting I will make. It is smooth, silky and not too sweet. Makes me hungry just reviewing it!

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Aug. 6, 2008

This frosting is really delicious. I make a lot of cakes and try different icings and this is one of the best tasting chocolate frostings I have done.

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Chericakes

Cooking Level: Expert

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Reviewed: Jul. 20, 2008

This lives up to its name. It is indeed just what you'd expect from "french silk" in appearance, texture, and taste. I have to confess, though, that I didn't follow the recipe exactly. I used peanut butter instead of chocolate. I'm giving it 4 stars instead of 5 only because it was amazingly sugary. Maybe if I had used chocolate it wouldn't have been a problem. When I eventually make it with chocolate I will add the sugar gradually to make sure that it doesn't get too sweet. Sorry for rating when I changed the recipe, but I think that this change was negligible. P.S. I absolutely can't think of something that this frosting (good as it is) would compliment nicely... but if I ever find anything that cries for a french silk frosting, this is what I'll use.

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ABCDEFG679

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Reviewed: Jul. 14, 2008

delicious, loved this, everyone enjoyed its silk texture.

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Cleanplate1

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Reviewed: Apr. 5, 2008

amazing!!! Easy to make, and easy to eat!!! A tiny bit sweeter than I prefer, but a wonderful wonderful frosting! Will certainly use again!

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Vicki

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

This frosting is the bomb. Used a little more milk to get the right consistency. Used on a devil's food cake and it was perfect. Super easy- so much better than store bought!

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Mom22

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Reviewed: Dec. 23, 2007

I tried this a few years back with a yellow cake. The chocolate flavor was so weak, it was a waste of chocolate squares. I recently retried this recipe on a dark chocolate cake - what a difference! I don't normally like chocolate icing on chocolate cake, but this is the perfect chocolate frosting for a dark chocolate cake. My only complaint this time was that the icing left my lips feeling a little slick - I'll definitely cut the butter back to a single stick.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Dec. 11, 2007

I made this to go a devil's food cake, my husband and daughter loved it!

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Kevin&Sandra

Cooking Level: Expert

Home Town: Arbovale, West Virginia, USA

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Reviewed: Nov. 22, 2007

Reading how more milk was needed, I automatically started with 1/4 c. milk. Dismayed at finding out I was out of vanilla, I blindly substituted 1/4 tsp. of mint extract. The frosting has a 'hint' of mint without being overpowering. This is the best frosting recipe EVER and will use this in place of the store brands. My kids just loved it!

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BrendaMN

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Reviewed: Oct. 5, 2007

I followed the recipe exactly, and it did indeed turn out really good. Its silky and its absolutely delicious. However, if you chew the frosting a bit you'll notice the grains of confectioner's sugar, which was a bit unpleasant. Otherwise, it is perfect for cakes/cupcakes. Its silky enough to be absolutely smooth and stiff enough to make pipe designs.

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Regal Atrocity

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Reviewed: Oct. 2, 2007

Very good as everyone says. And no problems with the frosting hardening!

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gerrylee

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2007

This is really tasty, first time for me making frosting so I think it came out really well. I didn't have bakers chocolate so i used baking cocoa and added more milk... didn't hurt the frosting at all. very yummy!

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