White Chocolate Mocha Frosting Recipe Reviews - Allrecipes.com (Pg. 1)
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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Cooking Level: Expert

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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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Reviewed: Aug. 27, 2001
Although a good recipe, it really is not a frosting but rather an icing. To me this is a big difference and can be inconvenient if unexpected.
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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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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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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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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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Cooking Level: Expert

Home Town: Sitka, Alaska, USA
Reviewed: Aug. 27, 2013
not for me. i tried everything. tried creaming the butter, added more sugar. nothing. this is better for drizzling. sorry.
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