Reviewed: Jan. 7, 2003

This was the best icing I have ever made !! I used 3 cups of powered sugar and left out the white it was great. Great for making flowers borders ect thank you

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ANNAMARIE911

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Reviewed: Jan. 5, 2003

This was the first time I tried to make icing on my own, it turned out great!!!

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 21, 2002

I needed something quick and easy to decorate some plain cupcakes. And this recipe did the trick. I think this recipe is awesome, and have recommended it to everyone I know . Thanks a bunch. Ann

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ANDREAF360

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Reviewed: Nov. 15, 2002

This has to be the BEST frosting recipe ever! I too used flour ( 2 TBSP. ) instead, and it turned out perfect. Not grainy or greasy. Follow the instructions as listed and there wil be no problems. Thank you so much Cara for posting this recipe. It is now one of my favorites!

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MOMSKITCHEN45

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Reviewed: Oct. 29, 2002

I made two cakes mixes worth of cupcakes today for my daughter's class for Halloween.....I ran out of confect sugar after decorating all that I needed for her schook but still had "naked" cupcakes to be iced...I came here to find an icing recipe that didn't use confect sugar - came across this one - used the hints provided (I added my sugar to my warm milk to help dissolve it) and WALAA! Perfect icing! it's so light and fluffy I can't belive it! I even used flour instead of cornstarch bec I didn't have cornstarch and figured it was being used to "thinken" the icing - worked like a charm!! THANKS SO MUCH! Just finished icing the rest of them which my family will have for dessert tonight!

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SBDEVENEY

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Reviewed: Mar. 11, 2002

This recipe is great, I found if you put the sugar in the warm milk and stir it good, then add it too the butter and shortening it will be creamy. You may have to rewarm the milk alttle.

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ROCKNROLL_49

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Reviewed: Mar. 5, 2002

Opinions seemed mixed so I decided to give this a try. Put me with the grainy group. The appearance was perfect, the consistency for spreading was good but the icing crunched.

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TARNLOU

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Reviewed: Feb. 14, 2002

I agree with the person below....if it tasted grainy and greasy then they made it wrong. It is wonderful! I used half/half instead of milk and it still is silky smooth. I used my hand held blender and beat the heck out of it for about 7-8 minutes. I plan on never going back to store bought icing ever again!! Thanks Cara for posting this recipe.

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BRIGITTE_25

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Reviewed: Feb. 12, 2002

The frosting was light and fluffy, but still grainy even after 7 minutes w/my Kitchenaid standmixer. I replaced the vanilla with lemon extract, but the shortening taste is strong enough that I had to add an extra teaspoon.

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runtsgal

Cooking Level: Expert

Home Town: Oak Hill, West Virginia, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 9, 2002

Well I think the people who found this icing grainy made it wrong, because I made it and it turned out wonderfully, it reminds me kinda of the whipped cream type frosting the bakeries use, make sure you make it EXACTLY as it says and beat until its COMPLETELY smooth, I made it with no problems I used an electric mixer. So I think that would be what you should use. But it is NOT to greasy, sure it is greasy, but what do you expect from butter and crisco? But mine DID NOT taste like crisco, I added a little extra vanilla and its perfect. Its VERY light and fluffy like whipped cream. And it taste quite good I printed it out and plan to use again, because this as of now is MY BESTcake frosting recipe. God Bless ~Amy

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GODSSOULSINGER

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Reviewed: Feb. 5, 2002

GREASY and GRAINY- That would sum this recipe up. It tasted awful, like I eating pure shortening. I didn't even bother serving it, only to the trash. Nothing like bakery icing.

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LD18

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Reviewed: Jan. 27, 2002

This icing is incredible! I took Kim K's suggestion and substituted heavy whipping cream for the milk and it was wonderful...got rave reviews from everyone. The trick is making sure you beat it long enough. If you're using a hand mixer, be sure to keep scraping the sides of the bowl and move the mixer around constantly. Just apply some elbow grease and you'll love the outcome! Thanks for a wonderful recipe.

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Shaz

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 24, 2001

This recipe was pretty good. I almost did not try it with all of the negative reviews. Until I read one of the negative reviews which read: "What is white sugar? Powdered, etc." If you don't know the difference, then yes it is a huge difference. Also, there were lots of comments on mixers. Before I had a nice kitchenaid I don't think baking was as easy. Your mixer makes a lot of difference in the fluffiness of your frosting. Overall this recipe was good and a nice change from my usual (favorite) frostings.

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SANDITS

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Reviewed: Nov. 5, 2001

HORRIBLE! Gritty, greasy, definite Crisco taste. Not sweet at all. The only good thing about it is that it is a good spreading consistency.

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MACMOMMY

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Reviewed: Nov. 1, 2001

i am confused...what is white sugar ??? granulated or confectioners ??? i am sure it would be a huge difference..

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VSTOTT

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Reviewed: Oct. 30, 2001

this is THE most awful thing i have ever made....it was greasy and nasty...i have never tasted icing like this in my life....i will NEVER made this again.

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TIFFANYLNE

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Reviewed: Oct. 26, 2001

There was only one problem with this frosting...I couldn't keep my husband out of it! I was desperate to find icing that didn't have powdered sugar in the ingredients because I had run out and this was even better than the heavy buttercream! Wonderful and light. I made a second batch and it didn't seem to be whipping up like the first one, so I threw it all in the fridge for a few minutes and whipped it again...voila. Perfect. Thank you! You saved my day! :)

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COOKIEGRAMMA

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Reviewed: Oct. 9, 2001

I couldn't disagree more....I thought it was wonderful, I did refrigerate it for awhile and then beat it , but I used it on the cake for a wedding rehearsal cake and it looked fantastic...the guests later commented that my cake was better than the wedding cake. Thank you.

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LITTLEFOX709

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Reviewed: Sep. 19, 2001

It tasted ok, but WAY to runny the top layer of the cake almost slid off the bottom layer. Looked funny also, but people seemed to like the taste. I'll think I'll try making if with Kim K.'s suggestion. I'll report back.

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CRAFTYCAKESCINDY

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Reviewed: Jul. 25, 2001

This recipe tasted too "slimey". I believe it may have been the amount of shortening. I can't figure out what else it could have been. I had to throw it away.

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SHERYNT2001

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