Reviewed: Jul. 14, 2008

Use cream cheese!

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Reviewed: Jul. 9, 2008

I made this without the cocoa and it was a little grainy. I'll be looking for a more recipe that is a little more smooth and creamy.

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foxycook

Cooking Level: Beginning

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Reviewed: Jul. 8, 2008

Really great. I made the vanilla frosting and it turned out very fluffy and delicious. I would recommend doubling the recipe.

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cheftini

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

ok, I read the reviews and the big debate here seems to be wheather this is too sweet or not. Alot of people said that the vanilla was too sweet, but not the chocolate. I figured that it's all just personal preferance and went ahead and made the chocolate version. I love sweet stuff, but this was so sweet it almost made my teeth ache! WOW! I didn't want to waste it, so I threw in a couple of chunks of cream cheese and and blended it in with a hand mixer. It blended up nice and fluffy and not so sweet. It tasted great! It is 3 stars, tops, as written, but 5 with the addition of the cream cheese. Can't wait to eat the cake I frosted with it.

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heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Jul. 5, 2008

Way too sweet!

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charikay

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Reviewed: Jul. 1, 2008

This will be my frosting recipe from now on! So good and not too sweet at all. I used 1 1/2 tbs. of heavy whipping cream instead of milk, but followed the rest exactly including cocoa powder. Nice and thick and creamy. Easy to pipe onto my cupcakes. Thanks for sharing this!

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Cristy

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

Living In: Abingdon, Maryland, USA

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Reviewed: Jun. 24, 2008

This recipe is good...but I am giving it 4 stars because it's too sweet for the vanilla as stated. I took the advice of a few others on here...added cream cheese and 1/2 tsp of milk at a time until I got my desired consistency. If you are making the vanilla portion of this, and the recipe as is, is too sweet for you - add in 1 TB of cream cheese at a time until you get it to your desired sweetness. The cream cheese will take the sweetness down a notch. So I used about 1 3/4 Cup powdered sugar, 1/2 cup (softened -left out for a few hours) butter, 2 tsp milk - put it 1/2 tsp at a time and 2 TB cream cheese (adding 1 TB at a time...and had left this out for a few hours to soften)...oh and 1 tsp vanilla. It covered 18 cupcakes good. If you are making a cake, you will likely have to double the recipe to get enough frosting. This was yummy and easy to make.

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Vicki2

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Reviewed: Jun. 20, 2008

Made Vanilla for lemon cupcake. Delicious (also used the leftovers with some crispy chocolate chip cookies)

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K. M.

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

Really good. To avoid the frosting becoming runny add the milk slowly, 1/2 tsp at a time until you get desired consistency. Perfection.

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Brooke

Cooking Level: Expert

Living In: Chesterton, Indiana, USA

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Reviewed: Jun. 11, 2008

I just made a cake for my brother's birthday, and it was extremely light and fluffy. I needed a frosting that was light enough that it wouldn't weigh the cake down into nothing-ness and this one worked well enough. I substituted evaporated milk for regular milk to keep with the sweetness because the cake had a light taste as well. I tasted it BEFORE I made any changes and thought it was delicious. Unfortunately, it does not make enough to cover a cake of 2 9in round pans so I was going to have to double it... and ran out of powdered sugar, so I added cream cheese, whipped cream, and white sugar to make a very different frosting that worked awesome. If you want an icing that is for a lighter cake, add a few heaping spoonfuls of Cool Whip to fluff it up a lot! =]

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Lyndsey

Cooking Level: Expert

Home Town: Oswego, Illinois, USA

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Reviewed: Jun. 8, 2008

Whoa! Sugar! This was way too sweet to use & didn't make enough to frost a 9 x 13 cake. I modified it to the following & it made enough, tamed the sweetness, & turned it more white also. Add the following: 1 cup of shortening, an additional 1/4 cup of powdered sugar, and 2T more of milk.

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KSFLUTE

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Reviewed: Jun. 1, 2008

Great icing! This turned out light and fluffy. I used the cocoa for a chocolate frosting. I used margarine instead of butter. It only iced the top of a 9x13 cake though, and not thickly at that, so if you are making a layer cake, you'll need a lot more. I made this a second time as vanilla and it wasn't as good as the chocolate flavor at all. It tasted powdery and very sweet that way.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 26, 2008

Really good flavour, and not over powering. Really easy to make and adjust to your own needs. I followed the recipe and then just added more powdered sugar/milk as necessary to make the amount I needed.

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Laura

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Reviewed: May 24, 2008

So easy and nice for frosting cupcakes. Thanks for sharing.

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PECASFAMILY

Cooking Level: Intermediate

Living In: Harrisville, Pennsylvania, USA

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Reviewed: May 14, 2008

This frosting will not set!! It tastes delicious, but it's so runny! I've beaten and beaten, and added more powdered sugar. Something isn't right!

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Annndreaaaaa

Cooking Level: Intermediate

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Reviewed: May 10, 2008

this is so easy a nine year old could make it. but its so tasty

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JUBEEFISH

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Reviewed: May 9, 2008

This frosting works out awesome. It is the right consistency and it tastes perfect. Although, I did add a tsp of almond flavoring to it because that is what my grandma always did with her frosting. It adds a little more flavor to it!

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erind

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Reviewed: May 8, 2008

My sister and I were making a cake one day and we didnt have any frosting i looked this one up because we needed an quick frosting recipe. with not much in my pantry i was able to find everything listed here i will no longer buy frosting at the store cause this was an easy frosting recipe!

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