I wonder if the use of a paddle attachment was the reason you write that it took "months" to develop this icing recipe. The first time I set out to make chocolate buttercream, I used a mixer that had the same kind of beaters as your hand held job. Those beaters were neither whisk nor paddle attachment. I had my diutched cocoa mixed with boiling water and cooled to room temp. I creamed the butter and sugar and added cocoa paste to taste, plus some real vanilla. Since my butter and sugar came in pound packages, there was little guesswork to write down the exact proportions. . I am not comfortable with exaggerations in your stories. The test kitchen with Sue Reid and Gesine Bullock-Prado. and Frank Tegethoff on call should have taken maybe three tries to get this chocolate icing recipe right.

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