This recipe is so quick to make and tastes as good as any chocolate icing so I tend to keep coming back to it.
Worked out why this icing turned out grainy for me. It's essential that all the sugar is dissolved BEFORE it comes to the boil, so keep on a low heat then when sugar's all gone increase heat to medium. Hope this helps. - 29 Mar 2007 (Review from Allrecipes USA and Canada)
This was fantastic! You HAVE to cook the ingredients on low until the sugar is completely dissolved and the shortening is melted BEFORE you bring it to a boil. I cooked it on low for about 10 minutes then boiled for 2 minutes. Then take it off heat and keep beating it while it cools. I beat it by hand for a minute then let it cool for a couple more then beat it again and so on until it was really thick and creamy. It's best not to use it until it's nearly completely cooled. My husband LOVED it. He said it reminded him of the chocolate icing on bakery donuts. - 10 Oct 2008 (Review from Allrecipes USA and Canada)
DO NOT MAKE THIS RECIPE! IT IS HORRIBLE FOR LAYER CAKES AND REALLY BAD FOR SHEET CAKES! IT MIGHT WORK WELL FOR A GLAZE, BUT AS IT COOLS THE GRAINS OF SUGAR BEGIN TO SHAPE AGAIN, MAKING IT GRITTY AND UN-SMOOTH. I DO NOT RECOMEND MAKING THIS BECAUSE IT WAS EXTREMLY DIFFICULT TO SPREAD! - 05 Mar 2000 (Review from Allrecipes USA and Canada)