I made this yesterday. It turned out really good. My meringue did weep a little, and there was a little water under the meringue, but I suspect that is the fault of the humid and rainy weather (I didn't know that affected meringue), the fact that I hand whipped the meringue (I don't have an electric mixer), and that my oven is small and crappy. However, the taste was excellent, and the curd thickened very well. I will definitely make this again.

Reviewed On: Jul. 11, 2010

When I made this frosting (for a cake), this is the first time I made frosting from scratch. I found it to be pretty easy, but here are some observations I made concerning the instructions: 1. You absolutely have to sift the powdered sugar and cocoa powder. 2. I found it worked best when I first mixed the super-softened butter and about 1/4 to 1/2 of the powdered sugar, very thoroughly creaming them together with the spatula. 3. Heating the milk a bit (to about drinking temperature) helped. 4. After creating a thick cream of the butter, sugar, and milk, I worked the rest of the powdered sugar and cocoa in until it was smooth. One of my great aunts always made a family-favorite chocolate cake. Now I know why it tasted so good--she used home-made buttercream frosting. =)

Reviewed On: Apr. 4, 2010

Very good and easy to make.

Reviewed On: Dec. 20, 2009