Reviewed: Feb. 2, 2009

I halved this recipe and used Hershey's Special Dark cocoa powder. I also used heavy whipping cream because I had some left, in addition to a little milk to get the consistency I wanted. It fluffed up a bit. I liked it just as well. It was a beautiful, dark color. And so creamy and deliscious! I finally found a chocolate frosting I like, and I have been looking awhile.

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Masty

Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

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Reviewed: Feb. 1, 2009

At my house we rate things by "don't do that again" or that was a "do-over." My husband went a step further and said that was the best frosting he had ever had. It reminded him of his grandma's frosting. This is the best "review" that I have ever gotten from him before. This was not simply a "do-over", but a please do that again.

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mdmilham

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Reviewed: Jan. 30, 2009

Very rich, very good. I could have cut the recipe in half for what I was using it for. Very highly loved by my family!!!

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Ryan n April

Cooking Level: Expert

Living In: Queen Creek, Arizona, USA

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Reviewed: Jan. 26, 2009

I made this recipe and the "Chocolate Fudge Buttercream Frosting" recipe from this site at the same time. I couldn't decide so I made them both. This one did not trip my trigger. I can't describe the taste, but it didn't make me want to eat the whole bowl. I ended up using the fudge buttercream as a filling between two round layers and mixed the left overs with this recipe. I did halve this recipe as well, and there was more than enough for a 2 layer round cake. Probably wouldn't make again if I didn't mix the other frosting in it.

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L. Ann

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Reviewed: Jan. 26, 2009

This was good, but I was surpised that it wasn't smoother. Even with the powdered sugar it seemed a little grainy to me. Of course that didn't stop me from eating way too much! Taking the advice of other reviewers I thinned it using milk, a tablespoon at a time and ended up making it too thin for piping, but perfect for spreading. I always find a way to mess up the cake decorating process. I halved the recipe and it was plenty to fill and frost a 9-inch double layer cake, complete with piped decor and a lot of bowl-licking!

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

This was finger licking good! I used it for a THREE layer cake I made for my husband;s birthday and he was one happy man! Make sure to keep blending until the correct consistency is acheived.

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Tirtza

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 22, 2009

This tastes really good, nice balance of cocoa and sugar. Tastes rich and creamy. Worked well with "Too much Chocolate Cake" from this site.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

This was a hit at my son's birthday party! What an yummy easy chololate frosting! I will make it again soon.

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Tina

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Reviewed: Jan. 18, 2009

I halved this recipe and added 1 tbsp of cayenne pepper and 1 tsp powdered ginger to make it a little bit spicy, and everyone loved it! Frosting turns out very fluffy and extremely chocolaty -- thanks for the great recipe!

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Laurebelle

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Reviewed: Jan. 17, 2009

Great recipe and very easy to make. You can adjust everything and it still comes out wonderful. I changed the amount of sugar and milk to my desire sweetness and consistency. I reduced cocoa and added a little bit of fine coffee powder to make mocha cream. It's very tasty and easy to spread on a cake! This is the best and easy butter cream recipe.

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BAKABABA

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Reviewed: Jan. 17, 2009

This frosting tasted great. I did cut back the sugar a bit...just prefernce. Now, it looked odd. Sort of like it curdled..? Still it tasted awesome.

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Jan. 14, 2009

Who needs the cake! You could make this the entire dessert! Makes a great cake filling as well! MMMMMMMMMMMM

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Jennie Jennings

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 13, 2009

My frosting attempts never turn out well-- and this one was absolutely perfect. I even accidentally just put all the ingredients in the bowl at the same time and used the hand mixer and it came out great. I halved the recipe and it was the perfect amount to frost a 9 x 13 cake.

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 13, 2009

I made a 12-serving version of this instead of 32 to frost about 30-40 cupcakes. This is absolutely delicious! I cut out 1/3 cup of the powdered sugar, and used 1/4 cup of heavy cream, and 1/4 cup of Kahlua for a thicker consistency, and richer, adult taste. I frosted "Too much chocolate cake" found on this website. Truly a winner!

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Michelle

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 12, 2009

This frosting was very creamy and had a nice taste.

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Cindy

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Reviewed: Jan. 8, 2009

So creamy and delicious. Only thing is that I cut the recipe in half and it still made a large amount. I am glad I didn't make the whole batch!

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KH

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Reviewed: Jan. 5, 2009

This frosting would have been good if it wasn't so buttery tasting. It leaves a funny aftertaste because of the butter. I made the recipe for 16 servings and it called for 2 sticks of butter, it would have been much better with only 1.

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SmileItsLisa

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Reviewed: Jan. 3, 2009

Absolutly perfect recipe! Switch out vanilla and some milk for Bailey's, eyeball measurements for smaller portions, slip on the milk and just add more sugar, it is so simple it is just impossible to screw up!

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heather joy

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Dec. 31, 2008

I love this frosting! I halved the recipe to use it for 12 cupcakes and had a lot left over. I put in slightly less sugar because I don't like things super sweet and used unsalted butter. yum :)

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