I’m so glad to hear it turned out well and that people enjoyed it! I’d love to hear what other variations you come up with in the future. 🙂

I did turn it up and let it run for longer than I usually do too, but only adding the additional cream helped it. The frosting turned out amazing in the end though and people loved it, just trying to think of how I can make other flavors using a similar recipe ☺️

Hi Courtney, I’m sorry to hear that. I tested the frosting recipe again this weekend to be sure there wasn’t a typo or other error. The mixture is quite thick when the powdered sugar is first added, but once the mixture is moistened and you turn the speed up, it lightens up quite a bit and becomes fluffy and light.

Did you turn the speed up after adding the powdered sugar, and if so, what was the result? I’m glad you were able to make it work with additional liquid, and hopefully you still enjoyed the cupcakes.

I had the same problem and I’m using a stand mixer. It reminded me more of the peanut butter mix you use to roll balls to dip for buckeyes. I ended up adding 4 tablespoons and one teaspoon of additional liquid to get it back to consistency

Hi. This is a pretty typical frosting recipe. It’s not super delicate, but I wouldn’t suggest putting it in a hot environment. If you need it to withstand heat, you could try substituting a few tablespoons of shortening for a few tablespoons of butter. I haven’t tried it with this particular recipe but don’t see why it wouldn’t work. I hope that helps.

Any idea how the frosting holds up in the heat? Looks Delicious!

Hi Laurie! I’m glad the cupcakes turned out well for you. I’ll check out the recipe and make sure to update that. Sorry for the confusion!!

This is a keeper chocolate cake recipe. I don’t understand how the recipe calls for 7 snickers cut in half when there’s 20 cupcakes. I actually got 24. 7 plus 7 is 14.