Reviewer:

Jenni

Reviewed: Apr. 12, 2013

Easily spread and delicious!! A GREAT recipe!!!

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Reviewer:

DontEatTheCat

Reviewed: Mar. 17, 2013

This was great, I used it to decorate a large chocolate chip cookie/cake. There was plenty with about a cup of frosting left over. I also used butter ( I never use margarine in anything). I will use this recipe again.

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Reviewer:

JSTWINKLE5

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Reviewed: Mar. 11, 2013

This was really sweet, and while chocolately a little bland too. I wasn't impressed.

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Reviewer:

hikinganne

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Lexington, Kentucky, USA

Reviewed: Jan. 27, 2013

if i had followed this to a "t" i would have ended up with chocolate crumbles. i added more milk (and more cocoa as per other suggestions) and what i got was a rich creamy frosting that was way too sweet for my tastes. this rating is for the actual recipe. if i used more milk and way less sugar from the beginning it probably would have been better for my tastes.

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Reviewer:

allison

Reviewed: Jan. 19, 2013

This is a good recipe, but be careful about adding more powdered sugar. i added to much the second time I made it, and the result was a thick, hard to spread frosting.

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Reviewer:

Cupcake Queen

Cooking Level: Intermediate

Living In: Franklinton, North Carolina, USA

Reviewed: Jan. 12, 2013

I made this frosting for some vanilla cupcakes, and it was perfect! I used butter instead of margarine. One recipe will frost about a dozen cupcakes, so if you're making 2 dozen cupcakes, be sure to double this recipe.

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