This is about the VERY BEST frosting a person could ever make!! It is a must for Red Velvet Cake and I also think Poppy Seed Cake!

I use a Duncan Hines Cake mix called Swiss Chocolate or German Chocolate.
AND…OHMYGOSH! THIS FILLING AND ICING IS WOW SWEET!!
This recipe calls for a two layer cake…I WANTED A THREE LAYER CAKE! So I baked two cake mixes and did three layers. The left-over batter I made cupcakes for those that didn’t want the filling and just iced the cupcakes with the chocolate icing. That being said, I also one and one/halfed the recipes for the filling and the icing to make sure I had enough for the 3 layer cake and cupcakes!

I’ve had bad experience with cream cheese icing…just too sweet. This is both tangy and just the right amount of sweet!

Haven’t tried. All notes are from the original poster of this recipe.
Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Originally, I put a note on here that was included in the original recipe that the frosting keeps in the refrigerator and then can be rewhipped, but I had to delete that note because every time I have tried it, it has been a major bust. After I have refrigerated it and rewhipped, it separates and never becomes satiny and delicious again. You may find different results but in good faith I have to say that in my experience, this frosting is best made and used fresh. Finally, I pipe a lot of cakes for my kids’ birthdays (think: Spiderman covered in Wilton stars) and although I haven’t tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I’ll update the recipe with my notes.

This frosting is so magically delicious, it would be perfect on everything from sugar cookies to pumpkin bars to cake. Options are endless!

Haven’t tried
Perfect for Gingerbread houses!
Dries hard but edible.

Haven’t tried…but good to know.
Makes a perfect, shiny glaze.

This is a different version of my other seven minute frosting.

This is really GOOD!! This will DEFINITELY replace my overly sweet powdered sugar icing on many of my cakes. Bet you could even use “Sugar Free” varieties of the cool whip and vanilla pudding!

For decorating cakes with designs, etc.

There is another version in this book.