We had beignets at the Grand Lux Cafe in downtown Chicago - and this recipe was our attempt to recreate that awesome experience. They are FANTASTIC! There were 6 of us at the table, and we were floored how many this recipe made - each one of us shaking our head "we'll never eat all those". Within 20 minutes, every single one was gone! We served them with 3 sauce options - a white frosting dipping sauce, chocolate fondue sauce, and raspberry sauce. Made the recipe exactly as its written - and we'll do it again this year -- GREAT!!

Reviewed On: Dec. 2, 2009

I'm baffled at all the low scores?? Not only is this buttercream DELICIOUS - but it's pretty, and it sets up well for piping. I can't understand if people just don't know the basics of cooking or what? It wasn't difficult to make and the milk/flour part really isn't that confusing?? If you read the reviews and see that others said "doesn't need to form a ball" - then you're good to go. Great recipe! I only gave it a 4 because it was a little more labor intensive than I may have wanted... but the end product was worth it!

Reviewed On: Dec. 24, 2008

Loved it! Came out exactly as I had hoped - and was great for dipping hot beignets in! I'm using next as a cake filling...

Reviewed On: Dec. 23, 2008