About this recipe: You'll need to use an electric beater to get the best results but it works every time. It's best to wait until your cake is completely cooled before you make this frosting. Then you can cover it with this fluffy icing.
I love the frosting and when my children were young, I always made this frosting.However, the last two times i made the frosting the sugar did not dissolve all the way and it tasted like grains or sugar. What did I do wrong? Thanks - 04 Jul 2008 (Review from Allrecipes US | Canada)
I made this to frost a devil's food cake and it was wonderful. You have to work fairly fast while frosting your cake as it starts to set up (crust) a bit, so be sure to smooth the sides and top the way you want them because you can't really go back and do it again after a few short minutes like you can with buttercream. It was a nice light frosting and was wonderful with the deep chocolate cake, although it could be a little less sweet. Next time I will try to add a bit less sugar and see what happens. Also, I did not have graininess the next day as some other recipes of this type have suggested. All in all this one is a keeper. Thank you! - 26 Jun 2007 (Review from Allrecipes US | Canada)
I made this frosting over the weekend, and saw other comments on other sites that address the "grainy" issue some are having. The advice given on those is...don't let the boiling water touch the bottom of the pot in which you are mixing the frosting. Keep the water to a low simmer so that the water doesn't touch the top pot. If it touches, the frosting gets grainy. Hope this helps! I simmered the water and it turned out great. - 08 Sep 2009 (Review from Allrecipes US | Canada)