Amanda Milk Chocolate Frosting

From: JJRsMomma

On Sep 8, 2009

I give this a 4 due to my changes. I halved the recipe but I don't see how it would affect the taste/texture but as is, it wasn't a frosting at all. It was more like a glaze as someone stated. I had to add a bit more powdered sugar and about another 1 or 2 TB cocoa powder because it tasted more like butter than choco frosting. I ended up with a delicious, thick frosting. I'll be sure to note that this one needs some tweaking if you half it.

From: SWalker

On Jun 6, 2009

Excellent recipe! I used half dairy free margarine, 1/2 coconut oil and cashew milk to make it dairy free and it was perfect with an extra tablespoon of cashew milk.! Thanks for sharing!

From: Parrot Head Mama

On Jul 5, 2007

Very tasty, if a little on the thin side (I ended up adding almost double the amount of powdered sugar, then left it at that for fear of effecting the flavor). I think, based on my experience, I'd classify it more along the lines of a glaze. The flavor is really good, and although it didn't work SUPER well for cupcakes (the frosting kind of ran down the edges), it would be really good on a regular sheet cake or as a "drizzle".

From: FoodieAtHeart

On Jun 22, 2008

This is very good. I did a little modification to it though. I used about 2 Tablespoons of Butter Flavored Crisco and 1 Tablespoon of Coconut Oil. The coconut oil (the kind I get is in a jar on the oil isle and is a semi-soft form) gives it the ply-ability to spread without getting too stiff. My husband (the guinea pig) prefers it to any other 'icing'. I think I am going to try it without the cocoa for white frosting.