Reviewed: Dec. 21, 2011

Tasted great and worked well with my frozen buttercream transfer. My technique/results were less than desirable but the buttercream frosting still tasted great!

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 19, 2011

Thank you, Nancy, for sharing this great frosting! What's great is that it's good just as written but is forgiving to the point that you can make pretty much any adjustments according to your liking and/or needs -- and it works.

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AllCladGirl

Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA

Living In: Mcmurray, Pennsylvania, USA

Reviewed: Dec. 18, 2011

I thought this was okay. I used butter insted of shorting and little lumps of butter stayed solid in the icing and it wasnt very thick so it was okay. Probally wouldnt use again

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GrahamCrackerLove

Reviewed: Oct. 20, 2011

I reluctantly tried this as I do not like buttercream frosting which tends to be too airy in texture. I like frosting I can really sink my teeth into. I needed a chocolate frosting recipe and was looking for something simple and settled on this one. This is a rich and creamy frosting. It is nothing like the buttercream frosting I'm familiar with and I love it! Our cupcakes, topped with this frosting, flew off the counter they were so good. It did take more than 2 tablespoons of milk for the mix to go from powdery to smooth and creamy, though.

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L. Rakic

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 2, 2011

Quick and delicious. I used it on top of a chocolate cake recipe from here: Too Much Chocolate cake, it was perfect.

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Reviewer:

nadiajc

Reviewed: Aug. 24, 2011

OH MY GOD is this good! :D ive been looking for a chocolate frosting recipe for a while but was unsuccessful. UNTIL NOW! It was very easy to make, had a very good consistency, and was easy to work with. Has great flavor! I used it on cupcakes and they were a hit! Everyone loved the frosting and raved about my cupcakes! :) i didnt make a single change and it was perfect. Safe to say no more store brand frosting for me! :)

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laurenkennedy

Home Town: Mesa, Arizona, USA

Reviewed: Jul. 25, 2011

Really enjoyed this recipe. I did add a little extra cocoa powder only because I love a stronger chocolate flavor

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Reviewer:

eloise512004

Reviewed: Jul. 13, 2011

Great!

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Reviewer:

Chris

Reviewed: Jul. 10, 2011

I loved this. I made it to go on some chocolate cookies I made. they were gong in a day. the only thing I did different was add a little extra butter and it was to die for..... goin to make it again today for a cake ...:)

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murdockL

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Price, Utah, USA

Reviewed: Jun. 19, 2011

Yummm! VEGAN RECIPE: I almost doubled the recipe and it covered 24 cupcakes perfectly. 1/4c-3 tblspns shortening, 3-1/2 c powdered sugar, 1/2 c cocoa powder, 1 tsp vanilla, 1/2 tsp cinnamon, chocolate soymilk (Add sparingly until it reaches the right consistancy. You can also use vanilla soymilk) This was so creamy and delicious! My vegan brother-in-law is going to be THRILLED when I give him these! Thanks for sharing!

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