Reviewer:

Reviewed: Jul. 6, 2012

I'm torn between giving this recipe a four and a five because I still found it a tad gritty. Maybe it's me just not mixing enough? I'm forever on a quest for the creamiest frosting. Otherwise I thought it was really good. I used melted baker's chocolate because that was all I had. Really yummy.

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Reviewer:

Pam

Cooking Level: Beginning

Reviewed: Jul. 5, 2012

Best frosting I've had.

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Reviewer:

AV8TOR

Reviewed: Jul. 5, 2012

YUM -- a quick, creamy and rich chocolate frosting. I adjusted the recipe for 8 and it generously covered top/sides of a 9" layer cake. I also used dark cocoa and WOW -- what a delicious frosting!

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Reviewer:

Jody

Home Town: Shawano, Wisconsin, USA

Reviewed: Jul. 4, 2012

Awesome homemade frosting...I added an extra teaspoon of pure vanilla extract. After reading the reviews on it being grainy, I beat it with an electric mixer for a couple minutes...it turned out totally smooth and creamy. Definately a keeper!

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Reviewer:

thegourmetrose

Cooking Level: Expert

Reviewed: Jul. 2, 2012

SOOOOO yummy. I make half a batch and it covers all of my three layer cake. However, I usually make 3/4 of a recipe so that I can secretly have an extra container of it in my fridge to sneak spoonfuls of throughout the week. Teehee. BEST CHOCOLATE FROSTING EVER - just make half a batch.

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GALACTICKIM

Reviewed: Jun. 29, 2012

Great chocolate frosting with powdered sugar! Substituted unsweetened chocolate for cocoa and melted with butter and it was fabulous! Not always a fan of powdered sugar icings but this one will be used again! Thanks!

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Reviewer:

Nancy J

Reviewed: Jun. 28, 2012

WOW-WEEEEE!!!!!! This is one AWESOME frosting! really chocolaty and delicious! Tastes like a fudgecicle!! YUMMY!!!

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Reviewer:

TRELLA72

Reviewed: Jun. 28, 2012

really nice frosting. using a kitchen aid really made it a snap. I goofed and added cocoa that makes hot chocolate -- and since it was sweetened with white sugar it left a little grit. I made up for it by adding a little coffee to replace the milk, and that made it amazing. I think I could have used the hot cocoa chocolate if I would have heated it up to melt the sugar first and then cooled it to use in the frosting. Very tasty!

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Reviewer:

Mysticalsister

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: Jun. 26, 2012

This recipe was excellent. We cut the recipe in half for 16 servings. We used un-sweetened cocoa, which left the frosting bitter, so we added a glaze of liquid sugar which made the frosting perfect. The glaze was made simply by mixing sugar and water in a sauce pan, then setting it aside for ten minutes to cool and thicken.

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