Reviewed: May 8, 2012

This icing is so good. I used it today to ice the One Bowl Chocolate Cake III that I made and it was a total success! I cook Vegan, so I just substituted Coconut Milk for the Heavy Cream and it was awesome! Great recipe & so easy!

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Reviewer:

Nataleegoff

Reviewed: Apr. 16, 2012

Delicious! I hate overly sweet butter cream frosting so I was looking for something light for my decadent chocolate cupcakes and this was perfect! It had great cocoa flavor but was nice and light. It's definitely a keeper! I also added gelatin to stabilize it and help make it last but I really think it didn't even need it.

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Reviewer:

jctnme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Mar. 30, 2012

I didn't have powdered sugar and this works good if you don't have it. However, I think the recipes with powdered sugar are much better. It did have perfect consistency and texture, the taste just wasn't there.

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Reviewer:

gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

Reviewed: Jun. 16, 2011

I kept seeing this recipe when I did searches for the ingredients I had on hand but I was sooooo hesitant to try it! I've never made frosting with brown sugar before. I finally went for it--and I am SO glad I did! This was amazing! It makes a little tiny amount--just right for an 8x8 size cake. I paired this with "my mom's chocolate cake" from this site. A great combination.

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3 users found this review helpful

Reviewer:

bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

Reviewed: Apr. 28, 2011

I do not like typical frostings but this one is so yummy, if you like your frosting light and not too too sweet or rich. Tastes like chocolate whipped cream. mmmmmm. I followed other reviewers' advice and chilled my bowl and beaters before using them and it came out great. Very easy, and it's only my 2nd time making frosting. Also, I used this frosting to decorate cupcakes with Wilson tips and it worked well.

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Reviewer:

cindy m

Cooking Level: Beginning

Reviewed: Apr. 25, 2011

works fine with light brown sugar

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Reviewer:

Vicky

Reviewed: Jun. 16, 2010

AWESOME!!!!!!!! Love it and I disagree with some of the other comments that it doesn't have enough chocolate flavor. However you should double the recipe at least. Thanks I can't wait to use it over and over again:)

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Reviewer:

BOOTREE

Reviewed: May 30, 2010

Wow. This was EXACTLY what I was looking for. Sadly.... it gets melty kinda quick so its best to use right before you serve the food its on. And I kept the cake in the fridge as well since it had cream in it. I could eat this on a million things. I used more cocoa than called for and I used dark chocolate cocoa on top of that. I think it could a little more but I was trying to get it to match a very dark chocolate cake, so it might be okay as is on a lighter cake. Definitely make this without hesitation!

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Reviewer:

Nikolette T

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Dec. 29, 2009

I had used up all my powdered sugar on Christmas Eve and needed more to make frosting for the next morning's cinnamon rolls. And this recipe rode to the rescue! It was quick and easy and included the ingredients I had on hand. Very yummy!

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3 users found this review helpful