Best Ever Butter Cream Frosting Recipe Reviews - Allrecipes.com (Pg. 8)
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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Reviewed: Jun. 24, 2008
I read the reviews, and took into consideration all of the helpful hints. Before I added the milk, the icing looked beautiful. I thought to myself, "Hm, I must be one of the lucky ones. This may turn out good." Then... I added the (cooled) milk. It turned into curds and whey. I remembered reading that someone else had a similar experience but after longer whipping, it turned out fine. This was not the case. I whipped for a very long time and still, curds and whey. Then I tried mixing it on high (kitchen-aide massive mixer); still, curds and whey. This recipe seems to be a coin flip as to whether or not it will turn out well. I would suggest looking elsewhere.
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: May 12, 2008
I followed this recipe exactly - except using store boxed egg whites and it DID NOT come together no matter how much I beat the icing. I had to trash it and go back to the old faithful butter cream recipe on the back of the 10x box...
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Reviewed: Mar. 17, 2008
If I should have given this recipe a big fat 0(zero) but could not continue without a rating. It had no flavor. If it had any flavor at all it tasted more like lard than butter. Will never make it again.
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Photo by Pat Kellstein

Cooking Level: Expert

Living In: Overgaard, Arizona, USA
Reviewed: Feb. 9, 2008
Very easy recipe ~ just be sure to mix a lot after you add milk so it blends the sugar thoroughly ... my husband loved it! & just be sure to refrigerate to set :)
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Reviewed: Jan. 25, 2008
This recipe is very nice I thought it might cause the light crust on my angel food cake to crumble..we all hate it when that happens, but it smoothed right over and made my cake look amazing you have to try this recipe!!
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Reviewed: Jan. 24, 2008
I must say, after reading all the negative reviews, I almost didn't try this recipe... But I decided to give it a try, and I didn't have any problems at all... I CAN see where some would get frustrated when you add the milk... It DOES get "curdley" looking... But if you just stick with it and let your blender do it's job, then it DOES come together into one of the best frostings I'VE ever made!! I don't know if I would have the patience to stand there for the amount of time to blend it all together with a hand blender, but my Kitchen Aide was wonderful! It's a delightful frosting that my husband even loves! I'll surely use this recipe again!
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Reviewed: Jan. 6, 2008
Could not get it to the proper consistency... sorry, but I have to tell you all that this is a waste of time...
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Reviewed: Dec. 29, 2007
This was ok frosting. A little buttery, but other than that pretty good. You do have to whip it for at least 15 mins and it really helps to beat the egg white first. I will probably make this frosting again.
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Reviewed: Dec. 23, 2007
This recipe is great tasting, but only if made correctly.if you add the milk before it is completly cooled than the frosting will curdle, and if you mix it long enough than it will not be runny as it will thicken up....
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Displaying results 71-80 (of 111) reviews

 
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