Comments on: Chocolate frosting

By: Lia

Lia — Sun, 10 Feb 2013 00:56:01 +0000

Amazing! I am NOT a fan of american buttercream a I prefer meringue based ones but gave this a shot. Followed the weights exactly, and let it whip until very fluffy and the sugar was absorbed so it wasn’t gritty. Just awesome, thanks!

By: Louise

Louise — Fri, 18 Jan 2013 20:21:11 +0000

No you can’t….

By: Lucy

Lucy — Tue, 15 Jan 2013 14:47:55 +0000

Can you melt this frosting once its made?

By: mannee

mannee — Sun, 25 Nov 2012 18:34:13 +0000

i gove it so much

By: Delia_Smith

Delia_Smith — Sun, 18 Sep 2011 12:16:00 +0000

omg julia! that sounds delightful! please do share more details of this glorious creation! i am ever so intrigued as to how it presented!

baked hugs and cakey kisses

Delia

By: hope

hope — Fri, 14 Jan 2011 23:46:00 +0000

i love cutcake

By: Megan

Megan — Fri, 24 Dec 2010 12:26:47 +0000

I failed making frosting, it wasn’t this recipe though.
I think it’s because I didn’t cream the sugar and oil (i was out of butter and I read that oil can substitute for butter). Does creaming the sugar and oil really make a difference ?

By: Sarah.a

Sarah.a — Fri, 13 Aug 2010 00:44:29 +0000

Hi louise and more thing do know other recipes for frosting ?

By: Sarah.a

Sarah.a — Fri, 13 Aug 2010 00:39:47 +0000

Hi louise when I make a frosting do I leave it out or in refrigerator so it will not becom soft like a soup?

By: Louise

Louise — Mon, 24 May 2010 18:20:43 +0000

Liezl: I am happy to hear that the chocolate frosting was a hit

By: Liezl

Liezl — Fri, 21 May 2010 18:56:34 +0000

Hi Louise, I discovered your website about a month ago and you have such great talent. And the best of course is that you share it with us! I made 36 cupcakes for my husband’s birthday to take to work this week and I used your chocolate frosting. I got so many compliments! It is so easy to make and the best I’ve tasted. Since my husband is diabetic it is also nice that it is not so sweet. Thanks for all your effort!

By: cakes to vijayawada

cakes to vijayawada — Mon, 05 Apr 2010 19:21:26 +0000

Thank you very much. Lot of stuff to learn & lot of stuff to make

By: Louise

Louise — Thu, 18 Feb 2010 23:06:32 +0000

Saadia: How about this one? http://www.chocablog.com/recipes/quick-recipe-chocolate-fudge-icing/

By: Saadia

Saadia — Mon, 08 Feb 2010 16:59:05 +0000

hi louise,
thanks 4 the great frosting recepies! wanted to know the way to make thick chocolate fugde icing….. the one that can be left without refrigerator. thanks

By: jenny

jenny — Tue, 19 Jan 2010 06:08:09 +0000

i love the recipe thank u!

By: Louise

Louise — Fri, 25 Dec 2009 22:28:15 +0000

Melb: We dont have cakeflour either. but I read somewhere that you can make it yourself 1 cup of flour remove 2-3 tbsp of flour and add cornstarch. Stifting it well. Dont know if it works just as good as original cakeflour?

By: Melb

Melb — Wed, 02 Dec 2009 01:11:54 +0000

HI Louise
I am new to the site I am Canadian but just moved to Australia for couple of years we don’t get Cake flour over here and i am trying to make a cake for my daughters birthday she will be turning 3 years
Please advise if i can just regular plain flour(not self raising) thanks Melb

By: Daniela

Daniela — Sat, 31 Oct 2009 13:35:34 +0000

This frosting is to die for!
Luana, I am also using Silver Spoon icing, but what I found works best is to just put about 2 teaspoons of milk, then see if you need more (you probably won’t.) Also, I did not let the butter soften too much before starting to mix it. I actually put everything in the bowl all together and mixed it. I also used cold milk (I do not have any patience to wait )
Hope you find this useful!

By: Louise

Louise — Wed, 07 Oct 2009 19:13:55 +0000

Luana: No, I cant see what the problem is either. Sorry.

By: Luana

Luana — Tue, 06 Oct 2009 12:41:10 +0000

Hi Louise,

The brand is called Silver Spoon. It is normal icing for cakes and buns….

Really dont see what I am doing wrong I will give another try

By: Louise

Louise — Mon, 05 Oct 2009 19:51:42 +0000

Luana: If it says “fondant icing” then it is not what you should use in your frostings. Fondant icing is meant to be mixed with water to make it into a pourable icing. You should be using Confectioners sugar/powdered icing sugar for frostings. What brand is it? Squires Kitchen? I know they have some fondant icing that they say can be mixed with butter/liquid this should be a very soft smooth frosting.

By: Luana

Luana — Fri, 02 Oct 2009 20:25:05 +0000

Hi Louise,
Thank you for taking the time and replying….

I am in Bordeaux, France, warm weather but not boiling hot….

I have tried to the chocolate Frosting(recipe above), and also a nice fluffy Vanilla Buttercream. I always follow the recipe by heart. I thought maybe it was the icing sugar(so my lovely husband brought with him from england 4kilos! of fondant icing! ). It is getting better but still soft….Does it make a difference that I am using a hand held mixer? Or should I just add less liquid?

Thank you sooo much for your help!!!
Luana

By: Louise

Louise — Thu, 01 Oct 2009 11:13:55 +0000

Luana: What types of frosting do you make? Be careful not to add to much liquid. It could also be because if the weather is very warm.

By: Luana

Luana — Sun, 27 Sep 2009 15:14:23 +0000

Hi,

I am new to the Blog(and a HUGE fan already). Just a quick Q. I am trying to do any type of frosting, however for some reason mine always end up looking like soup! I really dont see what I am doing wrong…..help anyone please…

By: Ghie T

Ghie T — Thu, 06 Aug 2009 10:54:03 +0000

I am so happy coz the last minute i was looking for a chocolate frosting coz I was making a cake for my son’s 7th month b-day (coz i celebrate it everyone month since he was born and i planned the monthly until he turn 1) so I remembered about this site and i quickly seached for it then I was so happy and surprised how easy it was and my family love it! its good quick and easy!

By: Jennifer

Jennifer — Wed, 22 Jul 2009 17:20:20 +0000

Hi! This frosting is awesome! Just tried it today and we loved the taste (:

By: Paulette

Paulette — Mon, 20 Jul 2009 07:34:17 +0000

Thanks, looking forward to it

By: Louise

Louise — Sun, 19 Jul 2009 21:25:48 +0000

Paulette: No… it will be on its way very soon. I just have to bake the cupcakes and make the frosting, take photos and write the post xD But it will one of my next step on CJ!

By: Paulette

Paulette — Thu, 16 Jul 2009 12:35:12 +0000

Louise, you mentioned that you were going to do a tutorial on how to do the swirls. Have I missed it?

By: Madhu

Madhu — Wed, 24 Jun 2009 04:14:15 +0000

Have had such a fun time looking through your website. Thanks so much xx

By: Louise

Louise — Thu, 30 Apr 2009 20:11:23 +0000

gelato: There should not be any problem with that.

By: gelato

gelato — Wed, 29 Apr 2009 14:19:48 +0000

hi Louise, can i reduce the sugar coz my family doesnt like frosting too sweet…loVe yr blog…i’m a 1st timer to view it..keep up the great work!!!

By: Sharlaine

Sharlaine — Thu, 02 Apr 2009 03:35:15 +0000

Thank you for sharing your recipe, I tried it today and it was yummy, easy to follow and the results were great!

By: Louise

Louise — Wed, 04 Mar 2009 09:06:05 +0000

AnaP: If the frosting is on cake/cupcakes then it will crust overnight but still hold the shape. I have not tried to leave it frosted in the refrigerator uncovered.

By: AnaP

AnaP — Mon, 02 Mar 2009 23:49:41 +0000

How long does this frosting last at room temperature? can i leave them overnight? What if i am making them for a party? should i leave them in the refrigerator until then??
Love your website, it´s been very very helpfull!!11

By: Louise

Louise — Fri, 20 Feb 2009 22:34:49 +0000

Rebecca: Thank you. I appriciate your comment.

By: Rebecca

Rebecca — Wed, 18 Feb 2009 21:12:53 +0000

I just wanted to give you a quick post to say that I have followed your journal for a good wee while, and I am so impressed by everything you do. All your cakes are beautiful!

*trots off to try out the fudge icing*

By: Pilar

Pilar — Sun, 15 Feb 2009 16:32:55 +0000

thank you!

By: kayenne

kayenne — Fri, 13 Feb 2009 17:28:04 +0000

thank you!

By: Louise

Louise — Thu, 12 Feb 2009 20:40:01 +0000

Lisa: I always refrigiate my frosting if not used. If it is left out it will get softer so you might need to add a little more confectioners sugar.

TJ: I have only tried to leave it out when still in the bowl. I dont know why but cakes seems to disapear to quickly here See my reply to Lisa above.

Pilar: I tried to leave something outside for 5-6 hours and it was soft but it had a creamy consistensy.

Lyzzie & Kim: thank you for your comments.

Mira: I am going to show that in a post soon.

Kooki: I think so because of the vanilla flavour.

deanna: Your welcome.

nenu: Thank you, I hope that you like it.

Cheryl: I am also making brownies for Valentine and I too plan to swirl this on top

Kayenne: Try luke warm milk and only use 1 tbsp next time + add a bit more CS maybe 1/2 cup.