Reviewed: May 12, 2012

I followed this recipe to a T and in my opinion it had a horrible flavor and was not creamy, even after thinning.

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Reviewer:

MrsBenjamin

Cooking Level: Intermediate

Home Town: Crooksville, Ohio, USA

Reviewed: May 12, 2012

Good basic icing.

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Reviewer:

LisaT

Reviewed: Apr. 15, 2012

I used this recipe for the first time yesterday. It was very good. I did add an extra 1/2tsp of vanilla extract. I used real vanilla extract, not the clear imitation. So it had an ivory color. The texture was perfect. It received many compliments from my guests. I'd definitely use it again. As some others stated it was very sweet. That is why I gave it 4 stars instead of 5.

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Reviewer:

KeysBum

Reviewed: Apr. 12, 2012

I think the suggestion to use 1/2 shortening and 1/2 butter with some salt made this recipe absolutely perfect

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Reviewer:

amelthea

Cooking Level: Intermediate

Home Town: Dundas, Ontario, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Mar. 30, 2012

This recipe made me happy & unhappy. I followed suggestions, subbed half butter (salted). Also, used half & half instead of water - so it would remain stable but soft. Ended up adding 4 3/4c sugar - a pound basically. Also added a scant fourth almond extract & scant fourth salt. Well, yum frosting. Similar to bakery/birthday cake type, BUT NOT WHITE WITH BUTTER. 'Should've known better, I agree. 'Followed review on that one, too. It looks white compared to butter frosting, sure; but if we're talking color? It isn't. I "need" PANDA WHITE. I am not kidding. :) This isn't panda white. It appears there will be more than one cake in my future. Oh, mine yielded about 3 1/2cups w a little help from the electric mixer. I don't see how 4 - 5 are possible unless you reeeeeallly whip it. 'Guess ya could. Oh, a little 411 if you're new to frosting: Whipping will lighten the color - artificial or not. Next day: 'Tried making whitewhite frosting w/o butter, subbing sour cream & shortening. Not good. Even added 2T butter & still, not good. 'Ended up using this lessthanPandawhite frosting & everyone liked it. I'll keep looking for white that you can eat though! :D

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

Wonderful recipe, soft and creamy a little gritty but still yummy....

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Reviewer:

Sudsy bee

Reviewed: Mar. 15, 2012

My daughter made this recipe last week for some cupcakes she was baking. She did all the research and cooking on her own so I didn't even see the recipe for the frosting ahead of time. I tasted it as she was frosting the cupcakes and did not like it at all. I took one look at the recipe and figured out why - all shortening? It had that chemical taste to it (and the shortening was not old) plus it was incredibly sweet. While it did have a good texture for frosting, I prefer something that has a butter base. Only one out of my four kids liked the frosting - the others scraped it off. Interesting to note that of the few reviews I read that give it 4/5 stars, they ALTERED the recipe and used at least a portion of butter. I hate when people change the recipe around, but still give it 4/5 stars. When there's such a big alteration in order to make the recipe work, it doesn't deserve high praise.

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4kids4us

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

What a disaster this was. Too thick, like paste and all I could taste was shortening. Won't make again.

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Reviewer:

DARLENAM

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 31, 2012

This is a crusting decorator's icing. I use one similar all the time because it smooths out like fondant on cakes. I use flavored creamers for the liquids, however,, and that makes a difference. This is a lot superior to use when decorating cakes as it holds well and as long as you don't use butter, holds up to heat and humidity problems. No sliding and you don't have to worry about how long it can stay out of the fridge. Love it!

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Reviewer:

Soonergirl31

Reviewed: Jan. 21, 2012

This is my standard frosting, and it is based on a the Wilton recipe. It is infinitely adaptable. I add 1 teaspoon of almond extract and use regular vanilla extract (Adam's Best).

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