Awesome, Fabulous, delicious - perfect texture, mouth feel and flavor. Keeper recipe! TY Kittencal - post this one prominently on your new site!
I used the maximum amount of cocoa and while it IS delicious, it's more of a milk chocolate flavor than I had wanted. I whipped mine for over 5 minutes in order to get a lighter consistency. This made more than enough to frost 24 cupcakes. This also has no glossiness to it, but was nonetheless very tasty!
I was very excited about this recipe, since I am always on the lookout for something new to try. I did read a criticism from another baker that this recipe does not make nearly enough frosting for a 9" layer cake. I had to go ahead and make a second batch, and I didn't even need it to fill the middle, just the tops and sides. That being said, the flavor and creaminess were amazing. Remember to beat the frosting in the mixer for a long time - at least 5 minutes. Also, I really like the tips on changing the density of the chocolate. So use this recipe, understand its limits and take if from there.
Yummy! Yummy! Yummy! I just finished making this frosting and it is awesome. Great flavor and texture. It's a pity I can't eat too much of it because I am watching my figure. My son loves it. I use 1/3 cup of cocoa and it turned out great. Do not change a thing a bout this recipe.
Thank you for sharing
so about an hour before i had to be at work i decided to make cupcakes to bring..so being in a rush i didnt sift anything, just threw it all together and hoped for the best!! this frosting was awesome! the most creamy, chocolatey frosting! a keeper for sure
This frosting is ridiculously good. I used the 3/4 cup of cocoa and I used cream instead of half and half. I know I used more than 1/3 of cream. I just added a little until I got the consistency I wanted. It is FANTASTIC. I will never ever use canned frosting again.
Um... yeah... this is the best frosting I have ever had in my life, and I'm not traditionally a big frosting fan. I followed the advice of several reviewers for the dark rich (3/4 C cocoa powder) chocolate frosting by eliminating a bit of sugar to accomodate more chocolate as opposed to just adding a bunch more milk/half & half. I had to add just a touch more milk, and added 2T of vegetable oil to make the frosting more shiny as the original recipe looks like kind of blah dull grayish brown. Also, I don't like a lot of frosting on my cake but still felt this was not nearly enough frosting for a 2-layer cake. I made a ratio of 1.5 and it was perfect, but feel free to double the recipe and save the rest of the frosting for another recipe or eat it right out of the bowl. Yeah, it's that good!!!
I thought this frosting was delicious. I also used the largest amounts of half and half cream and cocoa powder. This was for my daughter's birthday and she is a chocoholic. Made this with Sue B's Chocolate Cake. She loved it. Definitely a keeper!
Excellent recipe! I made the dark chocolate version, and thought that it came out great. Thanks for posting.
Perfect recipe! Thank you very much! I used the medium amount of cocoa which seemed to work for me! Had some leftover but it stored beautifully in the fridge for a few days. Just took it out and let it warm up to room temperature before using. Thanks again!