Curiosity made me interested in this as I had never made a buttercream with shortening. Definitely will not ever do again.... buttercream frosting is much better with butter only. Only good thing about this was that it was fluffier than if made with all butter. It had so much of a shortening taste, that I added cocoa to make it a chocolate frosting instead.

Reviewed On: Aug. 1, 2009

This recipe is similar to how my mother used to make them, minus the sugar. However, I the ladies at church whip up a batch and they just used self-rising white cornbread and added hot water to it until it was the consistency of mashed potatoes. Then, she dropped spoonfuls in deep fat. They looked more like hush puppies than pancakes, and they were delicious. No need for butter, honey, or anything else. Wonderful with collard greens.

Reviewed On: Jun. 16, 2009

This rating is for the frosting only! It was delicious, however, I had a difficult time getting it to thicken even though I followed recipe to the "t" using a candy thermometer. I beat it with electric mixer for several minutes... nothing happened. I finally refrigerated it, beat it again, refrigerated again, and beat it again on high for several minutes and got a consistency I could spread. Thank goodness I cooked my cake in a 9X13 pan instead of layers because the frosting never got stiff enough to frost cake sides. I sprinkled the pecans on the top. Also be prepared to wait at least an hour for the cake to cool to correct temperature. All in all it is a very tasty frosting, just time consuming.

Reviewed On: Jun. 14, 2009