This is an excellent creamy easy to spread icing. The flavor is wonderful not too rich or too sweet; just melt in your mouth goodness. Definitely whip your egg whites to stiff peaks. Recipe lacks the instruction of when to add the vanilla but be sure to add it. The description indicated there would be flecks of chocolate but since the receipe directs you to melt all the choclate I'm not sure how you obtain this. I guess you could grate some in afterwards--it might make the icing even better if that's possible. Just what I was looking for. Thank you!
I haven't tried this recipe yet but I plan to. If you are having trouble with the butter separating you need to keep beating it. The coldness of the butter determines how long you need to mix it for. If you are ever to make italian buttercream you have to mix it for at least 10 minutes on high during which it separates and yes does look like cottage cheese. Eventually it comes together. Next time try to not have your butter so cold.
i used maybe a tablespoon of the butter and it turned out like I was hoping. reminds me of the frosting I used to make when i was a kid. i can't find the recipe now but i used a double boiler cream of tarter and egg whites. no butter. and so although i didn't use the boiler or the c.o.t it turned out fairly similar. i added grated chocolate instead of melting all that. worked great. just a nice frosting for a rich chocolate cake not too sweet or buttery which was what i was going for.
VERY Yummy! I would agree that the recipe calls for too much butter. I left a little out b/c of the reviews but it's still a little too buttery. Maybe try adding 1 cup and then add more to taste. Still add the chocolate at the end. Enjoy. I'm saving this one to my recipe box:)
I must've done something wrong because I excpected this frosting to be "fluffier". However to bring it to the thickness and fluffiness I desired I just added powdered sugar. The results were fantastic!! By far the best tasting chocolate frosting I have made! My kids couldn't get enough of it!!
I found this to be a little heavy on the butter flavor. Next time I make it I will probably cut back on the butter by at least 1/2 cup and adjust from there. It made it VERY rich. I would likely chill it just a bit first before spreading it as well and wait until the cake is thoroughly cooled. The butter base doesn't hold up well on something above room temperature. Overall flavor met good reviews with the family!
Did not turn out at all. Ended up with what looked like cottage cheese. I beat it for 15 minutes and gave up.
Very good flavor though my kids thought it too chocolatey (just their preference) so I will either use less chocolate next time or milk chocolate instead of semisweet. My only problem was with using the organic sugar I have- even though I added it very slowly and in small increments my icing was kind of gritty so I am going to try it today with powdered sugar instead.
exactly what I was looking for. light and sweet with out the powder sugar after taste. I reduced the butter 1/2 c less per other review and it tasted great. You have to mix that butter until really light and flufy. It did turn into cottagecheese for a minute when I added the egg whites and butter together after a while of beating some more and adding the vanilla everything turn out fine. Thank you for posting great recipe
