Reviewed: Jul. 24, 2005

Love it!At first when i was wipping it was so runny and watery and i was disappointed. but then as time passed it started to take shape. to get the best results you have wipe it for at least 20 mins. Also go light on the vanilla extract because it turns it brown.

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mary

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Reviewed: Jun. 2, 2005

The recipe turned out perfect but the taste was not great. I agree with another submission in that I tasted the shortening. It would probably be a great filler in between layers. I am going to try the other recipe and see what happens. My Mom makes her very similiarly but you can't taste the shortening. I will keep trying...

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DEELYNNLO

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Reviewed: Apr. 10, 2005

This recipe is nothing like what the bakers use. Its what they use for fillings.. not icing their cakes. Being born under a professional pastry chef, this is what they fill their pastries with. Not ice their cakes.... it deserves a 5 star in fillings.. but Im only giving it a 3 because it says frosting and it is not.

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CADILLACDRIVER

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Reviewed: Mar. 31, 2005

There's nothing in this recipies to make it's sweet. There's too much liquid which make the whole thing a big milk soupy mess. It's flavor is terrible. I tasted the shortening. I followed every step and every ingredient just right and yet it still tasted horrible.

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derekdm901

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2005

The closest I've ever come to duplicating my childhood Bakery memories, without actually going to a bakery. Thank You!

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CYNDIE4

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Roscoe, New York, USA

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Reviewed: Mar. 7, 2005

It's the best. I used it as the filling for Whoopie pies and it was awesome. Thanks for sharing

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GOLDENPHOENIX82

Cooking Level: Professional

Living In: Naples, Maine, USA

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Reviewed: Feb. 14, 2005

I can't figure out why this isn't working for me. I have followed the instructions and ingredients perfectly. It is just a milky soupy mess. I am using an immersion style mixer on high. I blended for about 10 minutes then added some icing sugar, still no fluffy peaks. I am going to the store to buy disgusting packaged frosting... bye.

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CARADEE

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Reviewed: Dec. 30, 2004

This was exactly what I was looking for! Fluffy and not too sweet. I used heavy whipping cream instead of milk and inadvertently doubled the butter (which I wouldn't recommend - it still tasted great but I could feel my arteries closing a bit with each heavenly bite) AND my husband kept returning to kitchen to sneak bites which is something I have NEVER seen him do with frosting. Used if for my 1 year old's birthday cake. Perfect! Thanks!

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HOLLYFAE

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: Oct. 2, 2004

Try cooking the milk & cornstarch till thick and then cooling before adding to the butter mixture a bit at a time. Adds to prep time, but produces smoother results and less mixing time. BTW: I love this recipe!

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rkkdkk

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: Oakwood Village, Ohio, USA

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Reviewed: Aug. 5, 2004

Wonderful, just wonderful, perfect for cakes and kids cookies

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FAERIECHILD62

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Reviewed: Jul. 14, 2004

tried this recipie this morning to go with some cinnamon rolls, here is what I noticed: It took a while to beat to make it look good, but once I put the beaters on a higher setting it worked out nicely. Also, I put it in the freezer for a short time before I had to use it, just to make it cold, because I thought the warm milk might contribute to the 'sweating' talked about by others. After I took it out, I whipped it up again to make sure it wouldn't separate, then took half of it with me to work with the cinnamon rolls, and left the other half in the fridge. The frosting on warm cinnamon rolls tended to melt, but on room temperature rolls, it was perfectly stable. Also, 8 hours later when I returned home: the leftover frosting I took with me (non-refrigerated) was still in good shape, but the refrigerated frosting fell apart when used.

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MINSX

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Reviewed: Nov. 24, 2003

MMMMMMMMMM DELISH!!!like everyone said, it was really gross and nasty in the beginning...but it turned out GREAT! Jut a few things: Add a bit less butter..it turns really oily..and add less sugar..it's a bit too sweet for my taste..but DELISH

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Kiriste

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2003

This is terrible! I'm so mad at myself for trying this recipe! Waste of ingredients.

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marisa

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 22, 2003

At first, like everyone else says, it looks yucky, grey and runny. The more it's whipped it does peaks and looks great! The taste and texture is similar to that of Twinkie's cream filling. We added the sugar to the warm milk so it would dissole better and it was a bit grainy and not sweet enough, so we added a few TBSP of powdered sugar to make it a bit more sweet and it turned out wonderful. This recipe isn't the best, but it works and is good.

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CALLI_PHILLIPS

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Reviewed: Apr. 14, 2003

My 11 year-old sister made this and told me to rate it 4 stars. It does look awful mixing, but iced our vanilla birthday cake very nicely. Sprinkles stayed on just fine - but we did eat it within a few hours. We iced the cake as soon as we made the icing, cake being about 10 minutes out of oven. Great recipe - with no confectioner's sugar!

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OCTOVUS

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Reviewed: Apr. 4, 2003

Oh my, wow! Nothing but rave reviews from everyone who tried my cake! Did look kinda gross as it mixed, but it turned out perfect in the end. This is now a staple frosting in my kitchen. Thank you for the recipe! :-D

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AMABETTE

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2003

OK, read ALL the reviews but tried anyway. I was looking for something less sweet from the regular buttercreme icing. I was icing a tea pot cake for daughter's bday. What is missing from reviews is how it held up and how to keep (refrigerate etc.) It made up beautifuly- no grit etc. but when I went the next day to ice, it fell apart. I re whipped and frosted, then in an hour or so, began to sweat. The decorations began to fall off. Became a nightmare. I think this is a good FROSTING when used immediately, but NOT for a cake you plan to decorate. I imagine it on a nice layer cake or cupcakes then served right away. A nice taste alternative in that regards. Refrigerating the cake was the only thing that saved it until the party. Just beware and try it out ahead. Live and learn!

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JULISMAMMA

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Reviewed: Mar. 6, 2003

This wasn't gritty at all. Make sure the milk is warm - not hot. VERY fluffy and not too sweet. Takes a few minutes to mix, but worth the effort!

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CASEYL

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Reviewed: Mar. 2, 2003

This is the second time I have made this icing, a little less grainy this time. Tried having the milk a little hotter, ran the mixer longer, still feel the grains. It is a good icing. I think if using granulated sugar, use super fine or put sugar in processor and let it process till just dust, which will dissolve it when mixed with other ingredients. Use FRESH shortening, a hot kitchen will make it runny. Have not made it with confectioner's sugar, afraid it will be too sweet, which is why I like this recipe, not terribly sweet. Has anyone used Splenda, instead of sugar?? Works really well with toasted coconut.

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COWBOI54

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Reviewed: Feb. 22, 2003

This icing is wonderful. I cannot believe it uses granulated sugar! Very fluffy, not at all grainy. Make it exactly as the recipe says. I tried it once adding the sugar to the milk, and it did not turn out. Just make sure you beat it until it changes it appearance - it will get creamy looking and form little peaks.

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FLYTTA

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