Reviewed: Apr. 22, 2012

I only made this recipe b/c it didn’t require powdered sugar. It tastes okayish…but more like fat/butter than frosting. After 20 minutes of mixing it looks like frosting, but it's a strange oily/fatty/slimy consistency. Takes too long to mix and the results aren’t worth it.

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Reviewer:

feedme

Reviewed: Mar. 9, 2012

I was somewhat disappointed in this recipe. Unlike a lot of reviews, I actually found it quite easy to make -I used my kitchenaid mixer (I can't imagine using a handheld mixer for 20mins). It looked terrible for the first 10 or so minutes of mixing, completely separated and chunky, but eventually it came together nicely. My issue is the taste: prepared as-is it tasted like sweetened butter. I ended up adding half a cup of powdered sugar and it was a bit better, but I would not consider it the "Best Ever" buttercream icing recipe at all. I'll be trying a different recipe next time.

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Kennedddy

Reviewed: Dec. 9, 2011

Horrible recipe...,turned out to be butter and watery milk seperated...huge waste of time and food!

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jennalh3

Reviewed: Oct. 18, 2011

probally one of the worst textures to put on a cake! it really was like eating whipped butter! tried to fix by adding a good amount of cocoa, not too bad after i did that

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jetski1973

Reviewed: Oct. 4, 2011

This recipe was great, not too sweet and very creamy. Loved it. Used margarine. Perhaps with butter will upgrade to 5.

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Reviewer:

petal66

Reviewed: Jun. 17, 2011

This is not a recipe for someone who wants a quick frosting. While it's simple to make, I find that few have the patience to do it correctly. I've made this frosting a number of times and always recieve rave reviews because it does compliment a number of cake flavors without overpowering them. If it tastes like lard or butter, consider adding another drop of two of higher end vanilla extract. Also, you'll need to use real, unsalted creamy butter to achieve the best taste. if you're using margarine, I'd advise you to try it again with butter! I have really enjoyed this recipe on a light and fluffy banana strawberry cake and then zest lemon on the top of the frosting. I find it to be refreshing and delicious.

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Reviewer:

proudusnavywife

Cooking Level: Expert

Home Town: Brookings, Oregon, USA

Living In: Lake Stevens, Washington, USA

Reviewed: Jun. 14, 2011

it tasted great but the frosting seperated:P

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ilove2cook13

Cooking Level: Intermediate

Reviewed: Jun. 9, 2011

After reading the reviews I agree. My daughter followed directions and it separated!

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Reviewer:

Carrie

Cooking Level: Intermediate

Reviewed: May 21, 2011

I am no professional but this frosting turned out amazing!! When I poured the milk in it was slightly warm still which I think help prevent things separating. The butter also melted some which i thought was going to do me in, not so much. Tabbed in my favorites forever!!!

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Reviewer:

NatashaLou-Ann

Reviewed: May 7, 2011

Have always made the long version of true butter cream frosting. This recipe is great! And the taste is right on. Best made with a standard mixer, not a hand model mixer.

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