Reviewed: Nov. 3, 2009

The frosting was better than the cake!

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Mrs.Nichols likes to cook!

Home Town: Beaverton, Oregon, USA

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Reviewed: Nov. 2, 2009

This is a fantastic recipe. It definitely is a step up from the traditional butter cream version. I will use this one instead from now on! Thanks!

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Oct. 13, 2009

A huge hit at a bridal shower! I got so many compliments on this frosting, everyone loved the semi-sweet flavour!

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Laurie C.

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Reviewed: Oct. 9, 2009

Absolutely delicious!

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GAmom2

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Reviewed: Oct. 9, 2009

I used part milk chocolate and part semi sweet chocolate chips. I also added a tablespoon of cocoa. So richly delicious!

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Noey18_me

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Reviewed: Sep. 25, 2009

This frosting is good for any occasion and has replaced my standard chocolate frosting recipe. I get compliments on it every time!

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Jenna

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Reviewed: Sep. 17, 2009

This frosting is the best my family has ever tasted. Liked that all the ingredients are staples. You must try this!!!!

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flower mound, tx

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Reviewed: Sep. 15, 2009

Rich and creamy! I only used 2 1/4 cups powdered sugar.

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Reviewed: Sep. 13, 2009

Super good! I didn't use as much sugar as stated, but rather just went by consistency. My only thought was if I should refrigerate since it uses sour cream? Otherwise, beautiful and delicious.

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ANDREA_LEIGH

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Reviewed: Sep. 8, 2009

This frosting was delicious. I used it on brownies, but I'll definitely try it on cake in future. It would be better on something less sweet.

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Reviewed: Sep. 5, 2009

Awesome! I doubled the recipe but only used about 3 cups of sugar to get the consistency I wanted. I also added a tablespoon of dark cocoa. This had such a beautiful glossy look to it. Thank you for the recipe.

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FaizahB

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Reviewed: Aug. 31, 2009

I've used this recipe several times on cakes and cupcakes. Fabulous, simple frosting!

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kbeaulieu

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Reviewed: Aug. 25, 2009

Wonderful recipe. Everyone loved it. Frosting went on the cake easily, hardened delightfully on the outside yet remained soft below the surface. I would improve it with less sugar and maybe darker chocolate.

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Now We're Cooking!

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Reviewed: Aug. 16, 2009

The recipe is great. Supurb is more like it. The frosting was a little bitter so either reduce the amount of chocolate or add sugar. I used cocoa powder instead of solid chocolate, but it turned out fust the same.

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cupcakechef14

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Reviewed: Jul. 29, 2009

So tasty! Super easy to make too! I only had cocoa powder and used it instead of the chocolate (6 tbsp) and it turned out fantastic! I will use this recipe again and again!

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DanielleEM

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 15, 2009

I used half milk half sour cream and it is DELICIOUS!

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THATSSWELL

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Reviewed: Jun. 26, 2009

My family is not to crazy about eating cake, because of the icing. BUT THIS WAS A HIT!!!!! This is the best frosting we have ever tasted. I frosted a cake with it and it was gone with in 24 hours. YUM,YUM,YUMMY!

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Belinda Murphy

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Reviewed: Jun. 22, 2009

I made a cake for my friend's birthday two years ago and they still talk about how amazing the frosting was. I love it! It's simple, fast and can top off many different kinds of cakes!

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Domacinka

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Reviewed: Jun. 21, 2009

Smooth and creamy, very easy to spread on your cake. As another reviewer pointed out not as chocolately as I would like. So I just added some Hershey's Baking Cocoa in at the end and beat it in. Made it more chocolate tasting like we like. About 1-2 Tbs. Sorry I didn't measure, just eyeballed it's color for measure. Very good. Will definitely use this one again.

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Lori R-M

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Reviewed: Jun. 20, 2009

Very good frosting. It had a very smooth creamy texture which was nice, but the chocolate seemed a little on the mild side for me so maybe I would use some more chocolate the next time I make this. I also added a little bit of cinnamon to the frosting which complemented the flavour very well.

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