Reviewed: Sep. 27, 2009

This recipe made the by far absolute WORST frosting I have ever made. With no mistakes made, it came out thin and runny, not at all creamy and not fit to frost anything. I ended up having to use maybe 6 cups of confectioner's sugar to get it to the right consistency. YUCK.

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Maia

Cooking Level: Expert

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Reviewed: Sep. 11, 2009

Left a lot to be desired. I ended up adding a lot of extra things in after tasting the finished product as written and being very unimpressed. As a donut frosting it would work well, it is a good consistency and flavor for that, but as a cookie frosting it falls short.

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erin

Cooking Level: Beginning

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Reviewed: Aug. 19, 2009

Great frosting. Reminded me of the frosting my favorite bakery uses on their chocolate covered cake donuts. My husband wasn't thrilled with the cake I made but told me the frosting was yummy so I'll definitely be using this recipe again in the future. And to think...I hadn't made home made frosting since home economics in Junior High School which was a LONG LONG LONG time ago.

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bigred66

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Reviewed: Aug. 14, 2009

I love this recipe for frosting the Chocolate Eclair from this site. I originally found this exact frosting recipe on the back of a Ghiradelli Cocoa can. I think using a good cocoa makes a big difference. This recipe is easy and delicious and one of my favorites that I have used countless times. I always beat the butter first and sift in the cocoa and sugar before adding the remaining ingredients. I beat it for a good amount of time at the end, too. Mmmm...delicious!

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 2, 2009

Meh, I honestly don't think this is a good buttercreme recipe. I had to tweak quite a bit to get something I could use and I am a very seasoned frosting maker. I won't be using this one again =(

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 25, 2009

I accidentally threw everything in together and then mixed, and it still came out perfect. I didn't think it looked like enough to frost a 2 layer cake, but there was still enough left to lick the bowl. Delicious!

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Donna

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Reviewed: Jul. 15, 2009

Good, easy recipe. Make sure you mix according to directions.

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asocialb

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Reviewed: Jun. 26, 2009

This is a very good butter-cream frosting recipe! Thanks!

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Tiffany

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Apr. 6, 2009

Delicioius, smooth and easy to make. Used to frost one bowl chocolate cake and it was excellent. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 5, 2009

You know how you remember something from your childhood & then you experience it again as an adult & it never matches what you remember? This frosting brought back my childhood; tasted like I remember, maybe better! It was the best tasting frosting that I have tasted since. Texture was creamy & held up on a still-warm cake. Can't wait to bake again.

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Impatience

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Reviewed: Feb. 26, 2009

This recipe was ok. Made it with out the cocoa and it tasted good. However, it is very, very soft even with more powdered sugar. Applied to cupcakes with decorating tip, seemed good but then just seemed to melt. Would be better on a cake maybe, not cupcakes. Search for the perfect recipe continues.

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CINDYLOUHOO

Cooking Level: Expert

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Reviewed: Jan. 24, 2009

Good frosting. I did add more powdered sugar but after that it was awesome on my mom's birthday cake!

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B Lynn

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Reviewed: Jan. 22, 2009

Easy to make and tasty. The downside is that I worry about my toddler sticking her head into the mixer!

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linneasmom

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Reviewed: Jan. 7, 2009

I made this Frosting because it was on only one I had the ingredients on hand for. Everyone loved it, so I will make it again!

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Turner's Mom

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Reviewed: Nov. 17, 2008

so easy and so yummy! i used this to fill and top grandpop's special chocolate cake. will use for many other cakes too, thanks.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 6, 2008

Great basic frosting! I used soy milk instead of regular milk and it still turned out perfect. I'm using it to frost my ooey gooey shortbread brownies and it is working with no problem!

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Kasey

Cooking Level: Expert

Home Town: Moultonborough, New Hampshire, USA

Living In: Ocala, Florida, USA

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Reviewed: Sep. 16, 2008

This is a good basic recipe, I use half and half or cream for the liquid, and add slowly until I reach the consistancy I need. Sometimes I add a bit of espresso powder to increase the depth of the chocolate flavor.

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Cake Painter

Cooking Level: Expert

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Reviewed: Sep. 9, 2008

Unfortunately this one just didn't work for me. It was far too runny, and was not a frosting :(

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SW786

Cooking Level: Beginning

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Reviewed: Sep. 5, 2008

This is very yummy and sweet! I wish I read all of the comments because I missed the one that said it was runny with out the cocoa. This is also a very sweet frosting. Next time I will add some whipped cream to it and see how that works.

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MISSYPOOH1

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Bakersfield, California, USA

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Reviewed: May 3, 2008

I used 3 cups conf sugar, 1/3 cup milk, 1 T vanilla, after that it was still to runny for my liking so I added in some more conf sugar, still too runny, added some more vanilla, then A LOT more conf sugar to get it to a stiff consistency that I prefer.....the recipe is OK I guess if you want runny frosting, otherwise you kind of have to makeup your own as you go with this one

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JILLJAMESON

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One Bowl Buttercream Frosting

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