Chocolate Frosting

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This is the best butter cream frosting I have ever made in my 65 years! Frostings are inherently sweet but this is not overly sweet. It is creamy. I used regular butter, not unsweetened. I also used 5 TBS of strong coffee and 1 TBS of milk for the liquid and this was very flavorful even thought I forgot the vanilla! In total, I beat this with an electric hand mixer for 5 minutes. I will definitely make this again.

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I totally agree with Vangajo. You don't need the whole 3 cups of confectioners sugar, and you definitely need more heavy cream than the 3-4 tablespoons they call for. Haven't tried it with the cream cheese though. I have made the frosting twice so far, and planning to make it again tomorrow. Quite honestly, I pair it with a GOOD chocolate cake, (like Duncan Hines and it makes an amazing cake or cupcakes. A real keeper this one.

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Do you really want to kick this up. Increase the heavy cream to 1 cup and whip it into stiff peaks. Decrease the sugar to 2 cups and and ad about 1/4 to 1/2 cup of whipped cream cheese.

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Was tired of the brittle type of frosting, found this one and love it! Smooth and creamy and very tasty with plenty of wiggle room for your own interpretation.

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I used it for cupcakes it sets up nicely. I had to add a lot more cream for a smooth consistancy. Would definitely use this again.

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3 cups confectioners sugar is a LOT of sugar.

I know, I know, its frosting. I still found this frosting too sweet for my taste and the raw taste of the sugar is too prominent for my palate. This frosting is decent, much like a store bought cake frosting. If that's what your looking for then this is a 5 star recipe. Just wasn't what i was hoping it would be.

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Great frosting, definitely worth a try. I like dark chocolate and this frosting isn't too sweet. My entire family loved it and I'll be making it again. I used more cream than in the recipe to get a lighter consistency.

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This frosting is absolutely heavenly. I didn't have enough milk on hand and I don't usually buy heavy cream, so I used my daughter's chocolate milk. (it has a thick consistency similar to heavy cream Like every one else, I added more liquid than the recipe suggested (about 1 extra TBSP. I found that you need to keep beating it before you add more liquid because just when you think you need more, it begins to loosen up. (i waited until I saw the mixture balling up around my beater paddle, then I added more liquid. It is so creamy and chocolately, but without the grit of many bakery brands and a richflavor that canned icing can't even come close to. YOU MUST MAKE THIS!!!

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like the other reviewers, i ended up thinning it out quite a bit. I added at least double the amount of heavy cream and it was still a little thick. I didn't want to add too much more than that, so I added a splash of lowfat milk and that did the trick. I made the frosting the night before I made my cake and was concerned when I started spreading the frosting over the cake, but after working it a bit, it ended up being perfect and everyone loved the cake (and the frosting!

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This was a wonderful frosting. My 4 year old son does not much care for frosting but when he had a taste of this one he did not let the mixing spoon go. This one is a keeper.