Reviewed: Nov. 14, 2009

This was a disaster! I chose this recipe because I didn't have enough confectioners sugar for most butter cream recipes. I followed the directions exactly and ended up with a globby mixture that kept separating and tasted like sugary butter! I managed to save it though! I had to use the following ingredients, which sadly turned this into a chocolate frosting to cover the taste of butter; 1 cup unsweetened cocoa powder 1 cup confectioners sugar 2-4 tablespoons cream cheese (to taste) I wouldn't suggest this recipe to anyone who doesn't know how to save it. Good luck!

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Silvamord

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

This was awful. I was so excited to make this for my friend's birthday, and I prepared an amazing chocolate cake base, and I cried because this frosting came out so awful. I don't understand how this is even classified as a frosting.

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chocotiko

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Reviewed: Oct. 3, 2009

I followed the recipe to a "T" and it turned out pretty good. It was a little greasy though. I saw other reviewers who said it seemed curdled, mine did too until about 10 minutes into beating it with the kitchen aid. I beat it for the whole 20 min and it came out pretty fluffy, still greasy though. EDIT: Okay, i wrote the review for this recipe after i just tasted the frosting in the bowl. I went ahead and used it (thank goodness) and filled my cake, then it sat in the fridge overnight before I put the fondant on. This frosting came out so perfect for filling cakes! Once in the cake, it completely lost any greasiness it had in the bowl. I can see myself using this frosting for most of my future cakes. I also think this will be a good base recipe that will lend itself well to other flavorings, besides just vanilla.

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pnutmommy

Cooking Level: Intermediate

Living In: Three Rivers, Michigan, USA

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Reviewed: Sep. 9, 2009

After reading all the bad reviews I had to try this recipe just to prove I can do it and sure enough it came out perfect, really flufy and tasted perfect not too sweet just right. I'm sorry for all of you that didn't get a good result, I follow the recipe the only change is that I cream the butter with the sugar for a little bit and then added the whipped egg whites to it and continue the rest of the recipe.

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glori

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Reviewed: Aug. 28, 2009

What a great frosting! I never have confectioners sugar so this was great for me. I used rice milk instead of cow's milk, and it worked great! Everyone at the party raved about the cake...I added raspberries as decoration. Yum!

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janin

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Reviewed: Aug. 28, 2009

First my daughter and I read all the reviews. We concluded that those who made it correctly really really liked it and those who didn't, didn't like it. So we rolled up our sleeves and made it. It is super smooth, melt in your mouth silky smooth. It has just the right taste of butter. Even though this recipe calls for granulated sugar, if you are patient and whip the entire 20 minutes, it totally integrates with the other ingredients and makes that creamy, even though one only uses milk, smooth, buttery yummy frosting! I like it!!!

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Tavia

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Reviewed: Aug. 4, 2009

looked great till i added the milk, i think the amount of milk is too much everything separates, i was able to just poor out the liquid from the bottom and whipped great after that.. make sure to stop adding milk once it has the consistency of frosting...

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mariaj95376

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Reviewed: Aug. 2, 2009

Ideal filling for cakes, not too sweet unlike some other butter creams. Great!

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Stephanie

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Reviewed: Jul. 28, 2009

i just got done making this frosting five minutes ago. i'm waiting for my butter pecan cake to cool down :) this frosting has a pretty good flavor, although it was not what i was expecting. i think i might try a different recipe next time, but overall it is still a good frosting.

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samanthamarie

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Reviewed: May 10, 2009

OMG this frosting Rocks.. I put it on my Friendship cake. My Family loved it. It wasn't to sweet and the butter flavor was wonderful and whipped up so nice. Had to stop my children from trying to eat it out of the bowl and thats counting the biggest kid LOL... Tara

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Tara Lavalette

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Reviewed: Feb. 25, 2009

I had some bad luck with the egg whites to start with but my mixer is the cause of my bad luck........second attempt was fine after I chilled the bowl and beater. End result was a light fluffy frosting with a high gloss finish like that of royal icing. The flavor was light and delicate and perfect. I did mix for 20 minutes with the Kitchen Aide and was pleased with the results. I did not experience the curds as previous people had commented. Overall I really like this frosting.

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Kris

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Reviewed: Jan. 29, 2009

The best frosting I ever had or made. I didn't mind that it took a little planning and time to get it perfect because thats what this frosting is, perfect. I put it on a banana cake and it was a wonderful combination. I would recommend this frosting to anyone.

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betsywpa

Cooking Level: Expert

Home Town: Newport, Pennsylvania, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Jan. 11, 2009

Best ever...hardly. Mine seperated as well after making it as the recipe calls. I even made it again just in case. Not at all good, could salvage any of it.

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Michelle

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Reviewed: Jan. 5, 2009

This frosting is better than I had ever tasted. It is so light and fluffy. At first I was a little aprehensive because of the time it takes, but I decided to go with it anyway. I don't regret it! All you need is your time and your dedication to the instructions. It's as simple as that.

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Astra

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Jan. 1, 2009

I tried this and it turned out perfectly. I let the milk cool and added it slowly as one other gal mentioned and as for the taste, its not bland but its delicate and so I think this frosting is for cakes that have a delicate flavor too so as not to overpower them. I followed the instructions exactly and at precisely 20 min I had frosting. I didnt have any white sugar so I pureed some brown sugar into powdered brown sugar and I had a very nice and interestingly flavored frosting, albeit a slight brown color. My family liked it.

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mauigold1

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Reviewed: Nov. 30, 2008

I don't know what went wrong, maybe I added the milk before it was completely cooled or maybe i did not beat long enough(I beat with a hand mixer on high for a REALLY long time) but it just never took the consistancy of icing. It kept seperating and had the consistancy of curds and whey. Sorry I really hate to give a bad rating.

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amanda

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Reviewed: Oct. 11, 2008

This is not so tricky! if the frosting is looking a bit like scrabled eggs tip out the extra fluid....but only after fifteen minutes of beating! i made this with my handheld electric beater and it is beautiful!!my hubby loves it!

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fairytenelle

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Reviewed: Sep. 26, 2008

This frosting was great! I loved it! But is there any way to make it chocolate frosting? Can anyone help me?

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Casey Lee

Cooking Level: Beginning

Living In: Jackson, Mississippi, USA

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Reviewed: Aug. 15, 2008

This taste very good but I could never get it to set up.... We even tried it twice in the same night...the first time it wouldn't mix and the second time we got it to mix but wouldn't fluff...it's just a liquid in my fridge. I am putting it in the fridge to cool and whip again...we shall see what happens.

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cassandra

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Reviewed: Jun. 29, 2008

I am not a baker by any means and usually am the type that uses store bought icing but after trying this icing and having no problems at all with it,I used a hand mixer and the milk was still a little warmer then room temp. I will for sure use this recipe again. I also added a little almond extract to give it a little more flavor. It was wonderful and the whole family loved it.

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brenda2004

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Best Ever Butter Cream Frosting

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