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I liked this very much. It was a little thick to pipe onto the cupcakes, so I had to use 2 extra tablespoons. I did use French vanilla creamer, that was the only change I made. I only got enough for 18 cupcakes, but again, I was piping it on. I only needed 18 cupcakes, so that was good, but if I needed 24, I would have to double it.
Thanks for the recipe. The frosting has a bitter taste and not the kind of creamy chocolate I was looking for.
I just used this recipe for my mothers cake. I have used her recipe for 50 years. My family raved about much better this was than the old one. Very very good.
I never write reviews, so this should indicate the sheer deliciousness of this recipe. I made one change: Half salted butter/Half shortening. I always find fault in the things I make-this being one scrumptious exception. It is perfect. Many thanks!
I don't see how everyone's is thick and pretty. I just made this recipe to use for chocolate cupcakes and it is not anywhere near 3 cups of frosting as it was supposed to give. It's kind of flat, has no type of body or volume. It's just a chocolate mess. Tastes great, but a mess. On to the next recipe....
I tried this for the first time today! Why in the world would anyone want to buy canned frosting when this is not only perfect in consistency but so simple to make!! My only changes were that I added the milk a Tblsp. at a time to keep from going too far and I added just under 1/2 tsp of almond extract instead of the vanilla. The combination of almond and chocolate on top of the amazing chocolate cupcakes I made was a real hit! I finely chopped some walnuts and sprinkled them on the frosting. Giving them to a friend who is expecting her first baby and is craving chocolate. I am sure she will be pleased!! BTW I divided this recipe in 1/2 because I only had to frost 12 cupcakes. It made just the perfect amount!
Delicious! I added & dissolved 1/2 teaspoon of instant coffee to the whole milk. Great flavor combo. Topped a chocolate bundt cake. The family loved it. Thanks for posting.
As is, the recipe was a bit too sweet and not chocolatey enough for my tastes. I cut the powdered sugar down to 2 cups. Then I melted an unsweetened chocolate bakers square and about a .5 ounce of semi-sweet chocolate chips and whipped it into some half and half. Great texture and a richer chocolate taste without being overly sugary.
SO GOOD! !! The only thing is that it took me way longer to mix than 10 minutes. Using an electric mixer too. But so worth it!!!!
I certainly give this recipe 5 Stars. Try it!