This is my favorite frosting recipe of all time. I have a similar one that I got from my grandmother that I have been using for the past 25 years. It always works and tastes great as long as you beat it long enough to get fluffy. I am not sure what others are doing wrong but if I could make it consistently as an eight year old girl, I consider it a pretty good recipe.

Reviewed On: Dec. 17, 2008

This was pretty tasty, but I think I will omit the topping next time as it just got all over th place and didn't really stay on the muffin. I thought the batter seemed really dense when I was preparing it so I added a smidge more milk and a teaspoon of vanilla. They did stick to the muffin pan but, all in all, they tasted good.

Reviewed On: Oct. 31, 2008

This recipe is fantastic. This recipe is so versatile! I like quiche, but don't like eating the crust (not because I don't like the taste but because I know all of those calories are going to my hips. I have made this recipe a few times with various "what-ever was left in the fridge" ingredients. I have used deli ham and cheddar, then I used low fat mexican cheese and some frozen broccoli. You can put just about anything in this recipe and it will turn out perfect. I have even used half eggbeaters and half eggs and I always use skim milk and it sets just fine. I love how a "crust" forms on the bottom from the cheese, but it isn't really a crust.

Reviewed On: Oct. 26, 2008