Reviewed: Jun. 3, 2011

Wonderful taste, needed more confectioners' sugar. I added almost 5 cups to get it to hold, and even then it was runny. I used softened butter like another reviewer suggested, I think it helped. And it's not going to be white frosting, more of a mocha color.

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2 users found this review helpful

Reviewer:

mistythayer

Cooking Level: Expert

Home Town: Sitka, Alaska, USA

Reviewed: Apr. 15, 2010

This came out flavorful and the perfect consistency. Do not melt your butter if you want this to be light and creamy!

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7 users found this review helpful

Reviewer:

Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Apr. 30, 2008

As long as you DO NOT MELT the butter, this recipe is very good. I used a whole bar of white chocolate (3.6 oz), melted and cooled. The butter was at room temp, as was the milk, and I used an electric mixer for about 3 minutes. It was enough to frost a two-layer cake.

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26 users found this review helpful

Reviewer:

ELEVIN

Cooking Level: Expert

Reviewed: Apr. 4, 2007

Turns out as more of a glaze than an icing and was wayy to sweet. I Ended up drizzling it over some fresh whipped cream as a glaze instead and it was just the right amount of sweet. Watch the servings too this recipe makes ALOT (even when halved)

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8 users found this review helpful

Reviewer:

lilbaker17

Reviewed: May 17, 2006

DO NOT MELT THE BUTTER!!! I was in a serious time crunch and realized too late that melting the butter was a HUGE mistake! To modify: melt the white chocolate and blend in to frosting AFTER adding confectionery sugar. The flavor is awesome..I put this on a white chocolate cake filled with dark chocolate ganache and topped with chocolate shavings.

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23 users found this review helpful