Reviewed: Nov. 16, 2009

this was very good!!! I forgot to refridgerate the cake afterwards and had to throw it out, since it has raw eggs. The cake was a hit! I think a lot had to do with the frosting!

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Eydie

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Reviewed: Oct. 14, 2009

This frosting was thick, velvety, and delicious. The recipe made enough to frost a 9" double layer cake with a little leftover. Will certainly use this recipe again.

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cassidyb

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Reviewed: Oct. 14, 2009

This frosting is fantastic! I was pleased with the texture and thickness I achieved. I was 1C short on powdered sugar, but 3 c was plenty. Its very sweet. I did use 1 whole egg vs the 2 yolks. Other than those changes, I followed the recipe exactly. Thanks for a great frosting recipe!

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A Sgts Wifey

Cooking Level: Expert

Living In: Medical Lake, Washington, USA

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Reviewed: Oct. 3, 2009

still not what i was looking for. it was a little sweet, and turned out heavy, even after adding additional milk. I beat it in the KA for a good 10 min and still didn't fluff up.

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pnutmommy

Cooking Level: Intermediate

Living In: Three Rivers, Michigan, USA

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Reviewed: Sep. 5, 2009

I give this a 1 for the taste, it was pretty good. However, it was a mess. I was making it to frost my husband's homemade ice cream cake. After mixing for 10 minutes, I figured it wasn't going to get hard. I added 2 additional cups of sugar and 3 tablespoons of flour. It still was not hard enough to frost. I figured that since the cake had been in the freezer for 2 days, maybe it will stay on when I get it back in the freezer,I came back 10 minutes later and it was all over my freezer. However you look at this, it was a diaster!!!Never again will I make this.

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NIKSHIJAY

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Reviewed: Aug. 15, 2009

So I've made this twice now. The first time I accidently used something that wasn't all butter and it came out real runny but that was my fault. This time I used real unsalted butter and whipping cream instead of milk cuz its what I had and it turned out fabulous! its not white, so if you're looking for a real white buttercream this isn't it. But its perfect for coloring we dyed it purple and it was great. Thanks for the easy & delicious recipe!

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Chef Cheri

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

This frosting is delicious! I tried it yesterday for my son't birthday cake and it was a huge hit!

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Deb F

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

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Reviewed: Jul. 23, 2009

I'm honestly not an icing person, but I literally can't stop licking the bowl! It's delicious!

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lelefain

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Reviewed: Jul. 7, 2009

WAY TOO SWEET even after I increased amounts of all the other ingredients. This is strictly for supermarket-cake-lovers.

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sesu

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Reviewed: Jun. 26, 2009

This was a pretty solid buttercream recipe. I only used 3 cups of sugar and more milk than it called for. I also added lemon zest for a little extra flavor. I frosted an angel food cake recipe (heavenly angel food cake) I found here and it was delicious.

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NicoleMaloof

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Reviewed: Jun. 24, 2009

This is the best frosting I have ever had! And my first try at making it! I even froze the left over and it still tasted great a few weeks later!

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mikki

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Reviewed: Jun. 19, 2009

I made this and it was good but I wont make again. as to the raw eggs....thought we werent suppose to eat them raw....

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KIT1

Home Town: Huntington, New York, USA

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Reviewed: Jun. 15, 2009

I made this frosting for some cupcakes I made and everyone who tried it thought the frosting was great!

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marcela09

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

I was looking for an easy frosting for a chocolate pound cake (mainly because I wanted to use ingredients I had on hand). I must say, not only was it simple to make, but it was absolutely delicious. I did not have the 4 cups of confectioners sugar that it called for but it was great just the same.

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twest1525

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Richmond Hill, Georgia, USA

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Reviewed: Jun. 8, 2009

This buttercream icing tasted great! It was very easy to make and it was delicious. I had no problem with it being runny. Maybe it's runny if you melt the butter instead of making it creamy.

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moonlight

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Reviewed: May 30, 2009

This is great. I cut it in half for a single layer cake and it did the trick.. Thank you for this

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aussiefatboy

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Reviewed: May 26, 2009

This was the best frosting recipe I have ever tasted! Followed exactly as directed. Got lots of raves.

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Darlene's kitchen

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Reviewed: May 25, 2009

I made this for my sons birthday and everyone loved it.

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Scott

Cooking Level: Intermediate

Living In: Arnold, Missouri, USA

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Reviewed: May 15, 2009

I made half of these recipe as a "test" for my son's birthday next week. It was good. The next time around, I will defintely not use all the sugar it calls for maybe instead of 4 cups something like 2 1/2 or 3.

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LongBeachChef

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Reviewed: May 8, 2009

oh my God! amazing! but i did have to mend things a little bit. i used only 2 cups of sugar since i cannot stand it being too sweet. i know... i'm weird. and even with 2 cups it was too stiff so i had to add 1/4 cup of heavy cream. but the results was AMAZING!

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