Reviewed: Nov. 12, 2009

Outstanding! I followed the recipe exactly (except left out the pecans). It's delicious, creamy and caramelly. Perfect as written. I used it on an apple spice cake. Everyone loved it. Thanks.

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Nov. 6, 2009

I wouldnt change a thing..just like mom used to make. It was delicious on an apple cake.

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SUE DAWSON

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 12, 2009

Delicious and fudgey just like it's supposed to be! I like this frosting because it can be enjoyed warm and didn't melt into the still-warm cupcakes. Perfect!

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JulieBlair1979

Cooking Level: Professional

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 10, 2009

This is such an easy, yummy frosting recipe! I made it to top some zucchini spice cupcakes...it was super yummy! I didn't have any half-and-half, so I just used milk instead. It turned out perfectly, and looked beautiful on my cupcakes. Thanks for sharing this one!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 2, 2009

This was absolutely delicious on the Applesauce Spice cake I made yesterday.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 1, 2009

Very sweet and easy to make.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Jul. 31, 2009

I made this for my Dil's bday and everyone loved it. I had to leave off the nuts(allergies) but my grandson found some and added to his piece. He said yummiest cake ever. Thanks for it

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becca

Cooking Level: Intermediate

Home Town: Angleton, Texas, USA

Living In: Clute, Texas, USA

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Reviewed: Jul. 31, 2009

MMM...delicious frosting. It was perfect in the sweetness department. As it cooled, it took a more pipe-able consistency, which is what I was hoping for (otherwise I would have needed to add extra sugar) It made beautiful roses on my mini chocolate cupcakes. I had to put them in the fridge to hold their shape, but it was perfect. Thanks for sharing! *Update:- I initially put it in the fridge because it was looking pretty glossy, as if it may melt. After leaving it in the fridge for a few hours it hardened nicely. I then decided to leave it out overnight and during most of the day to see if it would hold up and it did! My roses are still looking lovely :).

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

I forgot to sift the sugar, but it was smooth anyway, It tasted divine! I made a chocolate bunt cake and cut it in half, sliced strawberries and used them along with the yummy frosting to give it a great filling! Thank You Brittany!! Terrific! Will for sure make this again!!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 22, 2009

Easy and good!

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Nicola

Cooking Level: Professional

Living In: Crosby, Texas, USA

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Reviewed: Jul. 19, 2009

Easy recipe to follow and make. Great taste! My kids, like most kids, like the frosting as the best part of the cake!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jul. 17, 2009

In "my version" of this popular southern recipe, if you do not use a hand mixer, it is important to use sifted powdered sugar to make sure you have smooth frosting. *Edited to add*: It is also very important to let the caramel cool to lukewarm before adding the powdered sugar, so it can thicken sufficiently. Enjoy.

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