Reviewed: Dec. 31, 2010

Came out perfect and tasted delicious! And it made exactly the amount needed for a double layer 8" rnd, will definitely be making this again

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Reviewer:

Designergal

Reviewed: Dec. 24, 2010

I made this baby in the BLENDER and it was fantastic. Exactly as called for, except for a few extra glugs of milk to make it creamier, and then just walked away for a few minutes. It was SO GOOD that I had to give the cake away cause I was eating two pieces a day!

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Reviewer:

MEMPHISLUVR

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 19, 2010

this is definitely my go-to frosting. It's super easy (I've been making it since i was 12), but it still tastes excellent. You won't need the full 1/3 cup of milk, and i find it helps to mix in the vanilla extract before you put in the milk. That way, you don't forget it and you can accurately tell how thick the frosting will be as you add the milk a little at a time. I certainly recomend this recipe!

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PB&Jsandwich

Reviewed: Nov. 19, 2010

Used this to top chocolate cupcakes. I didn't use as much milk so that it a good for piping. It maintained its shape and tasted great!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 26, 2010

Delicious!!!! I folllowed the recipe exactly and it produced a wonderful creamy frosting! I used it on a chocolate cake and it really added punch to it. Thanks for the delicious recipe!

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Reviewer:

eleanor:)

Cooking Level: Intermediate

Living In: Port Orchard, Washington, USA

Reviewed: Oct. 24, 2010

Good and very easy to make. If I had used all the confectioner's sugar it would have been too sweet (at least for my taste). I mixed 2 cups of c. sugar with the cocoa and added probably about 1.5 cups (maybe a bit more) to the butter and because I was working with less sugar I used less milk. It was very easy to spread, looked great on the cake and tasted wonderful! Looking forward to trying the vanilla version as others noted.

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Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Oct. 13, 2010

I found out I didn't have any baker's chocolate after making my cake and needed a recipe using cocoa powder. I saw this recipe and had all the ingredients so I decided to give it a try. I didn't expect much from such a simple recipe but I was really surprised, this is extraordinarily good! Creamy and smooth! It's my go-to frosting now.

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Reviewer:

JAREED

Reviewed: Oct. 11, 2010

LOVE this fluffy frosting! It's not as heavy as some buttercream can be and beats the pants off the store bought stuff! I added some cocoa powder to make a chocolate version and it was a hit! This one is going in my permanent file!

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Reviewer:

Quita143

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Cortland, Illinois, USA

Reviewed: Oct. 2, 2010

This recipe really dissapointed me. I followed the recipe exactly and it turned out a mess. I refrigerated the icing because it was very liquidy and I needed to use it later and the second I put it on my cake it was ruined, plus it didn't even taste good. As well the consistency was thicky liquidy and granular which doesnt make sense because I used icing sugar not regular sugar.

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