311 Reviews of Kittencal's Chocolate Buttercream Frosting/Icing

From: Heather U.

On May 24, 2005

Quite frankly, I'm flabbergasted that I actually made this delicious frosting myself. What a great recipe. Foolproof. I went with 6 T dutched cocoa powder, and I lightened the calorie load just a smidge by Splenda for baking (1 c) and nonfat dry milk (1/3 c) for a chunk of the powdered sugar. I also used fat free half and half, and went with half butter, half non-hydrogenated shortening. This went together so quickly in my food processor! I now have a beautiful tub of glossy, smooth, thick frosting which will go perfectly with Graybert's Chocolate Zucchini Cake Chocolate Zucchini Cake. Thanks for posting! — posted Dec 28, 2004 UPDATED: I've now made this a second time and once again it's excellent. I forgot to mention last time that I added 1 T corn syrup in order to achieve a glossy finish. It's so smooth, rich, and creamy, even with fat free milk this time!

From: Chef Patty S

On Apr 12, 2005

Good stuff...rich, but not heavy and not too sweet. I frosted a from-a-mix cake for DS's birthday. I used Dutch Process cocoa. Received compliments from son's friends. It tended to "melt" at room temp, so best refrigerate.

From: Mandy Welch

On Jan 24, 2005

Very easy and so yummy! This is very similar to a Hershey's recipe my mom and I have been using for decades. This has to be my favorite chocolate frosting. I followed the recipe using 1/2 cup cocoa and a little less than 1/2 cup of half and half. It made enough to frost 24 cupcakes with none to spare.

From: Godiva Girl

On Apr 12, 2005

Fabulous and easy! And I even used 2% milk instead of the half & half, because that's all I had....It was still rich and super tasty!

From: skunk galloway

On Sep 1, 2004

Very smooth, chocolately! I used 1/2 cup of cocoa. I had to double the recipe to frost 24 cupcakes.

From: LiisaN

On Jan 18, 2005

Yummy and smooth. I didn't have the half/half only heavy whipping cream - didn't figure the extra fat would cause any harm! Very rich tasting and easy to mix together. Thank you for posting.

From: CountryLady

On Mar 8, 2005

Using 1/3 cup of unsweetened cocoa resulted in a mild milk chocolate flavour that was perfect on your Deep Dark & Delicious Chocolate Layer Cake! It was a hit at a birthday lunch for a fellow Zaar Chef. Thanx Kitten!

From: Pvt Amys Mom

On Jan 28, 2005

Super fast & easy. I used 1/2 cup of Hershey's cocoa powder and it was perfect. Recipe was easy to follow. Frosting beats up to the perfect consistency. I generously frosted 24 cupcakes. Thanks for the recipe!

From: andream

On Apr 3, 2007

this is the best frosting i have ever made you can also use chocolate pwder, like for milk and it's still great. You can also vary it, strawberry or vanilla powder for milk, and have many flavors for a colorful cake.

From: Dorel

On Jun 7, 2005

Very good frosting, I used 1/2 cup cocoa and it was just right, iced a 9X13 inch cake with a nice thick coating, thanks for posting this nice recipe Carol