An easy chocolate frosting recipe that is irresistibly creamy, but with a light texture. This recipe makes enough frosting to ice the top, sides and middle of one layer cake.
This icing is not for a beginner... you have to know how to use a double boiler correctly and don't panic when you add the chocolate that it gets lumpy because the butter smooths everything out... the suggestion to refridgerate and whip it is very good and the icing itself is quite tasty! - 10 Mar 2008 (Review from Allrecipes US | Canada)
Turned out excellent! My husband will eat whatever type of cake I put this on. When chilled in the fridge and then whipped in the mixer it makes a mousse-like frosting. - 09 Aug 2007 (Review from Allrecipes US | Canada)
Delicious frosting. I used it for the Swiss Chocolate Cake, as recommended. Not overly sweet. I added ~1/3 c. powdered sugar towards the end, b/c I thought it tasted a bit too bitter. I also let the butter come to room temp. before creaming it in a separate bowl, and then adding it to the frosting. I recommend frosting the cake while the frosting is at room temp. After I chilled the frosted cake, the frosting was so stiff I don't know how I would've spread it. It also didn't make *quite* enough to spread between three layers and the top, so next time I may just make it a double layer cake. Also goes great with pecans. This is the first time I've made a frosting that was mainly eggs instead of the powdered sugar + moisture kind. Very delicious, I will definitely make it again. - 16 Dec 2006 (Review from Allrecipes US | Canada)