Reviewed: Jul. 25, 2011

MAKE THIS NOW! I made this frosting recipe because all I had was cocoa powder and no melting chocolate. I added a dash of cinnamon and it's the best frosting ever. Beautiful consistency. You'll never buy frosting again.

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Reviewer:

amp0198

Reviewed: Jul. 1, 2011

Precisely what I was looking for! A soft chocolaty frosting that uses pantry ingredients and goes together in a snap. Consistency is remarkably similar to canned. I added 1/2 teaspoon of instant coffee to round out the flavor, but it was delicious even without it.

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Reviewer:

julieschild

Cooking Level: Expert

Home Town: Concord, New Hampshire, USA

Reviewed: Jun. 25, 2011

Yum. Easy.

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Reviewer:

Sunshine

Cooking Level: Intermediate

Living In: Ashippun, Wisconsin, USA

Reviewed: May 15, 2011

Sublime. Scaled this down to half for 18 cupcakes and still had some leftover, but I wasn't opposed to eating it by itself.... Used butter instead of margarine. And just eyeballed (evaporated) milk in until it got to the consistency I wanted.

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 17, 2011

Best and easiest chocolate frosting! It was a wonderful taste and went great to make cake balls/pops! Thank you so much!

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Reviewer:

Heather Wright

Cooking Level: Intermediate

Home Town: Carl Junction, Missouri, USA

Living In: Jasper, Missouri, USA

Reviewed: Apr. 13, 2011

OK I didn't read the instructions as I was in a hurry. I didn't see I was supposed to melt the margarine. I had mine at room temp & it worked perfectly! Wasn't gritty. Came out nice & fluffly! Love it! ...did add a little extra milk.

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Reviewer:

GINGERLY88

Cooking Level: Intermediate

Reviewed: Mar. 1, 2011

AWESOME!!! Very easy, yummy, and turns a light brown for great contrast to the dark chocolate cake. Will definitely make again and again!

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Reviewer:

Austin Photogirl

Reviewed: Feb. 7, 2011

Works great for cake balls too! Serving size is 32 ounces though. Make half a recipe for 1 box of cake. If you don't melt the butter, your frosting will be grainier than not. I tried it both ways, and the melting works best for me.

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Reviewer:

Anne

Cooking Level: Expert

Living In: Broken Arrow, Oklahoma, USA

Reviewed: Feb. 3, 2011

Great recipe! Very easy to make. Only thing that I changed was adding 2 extra tablespoons of milk. (was to thick) But that is just a personal thing. Great flavor, and the whole family loved it!

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