Reviewed: Sep. 13, 2008

Simple recipe that yields a WONDERFUL frosting. I received multiple compliments with this on a standard yellow cake. Highly recommended. I did add a bit more vanilla than called for in the ingredients - provided a little more flavor.

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Grant Greeson

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Dunwoody, Georgia, USA

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Reviewed: Aug. 20, 2008

Well All I Can Say Is It Taste Good At First It Didint Look like It Was Going To Work But After I Kept Mixing It Its Started To Work Out Well I Loved The Taste But I Did Have To Put A Whole Lot More Powdered Sugar Like The Whole Bag But All In All It Was Good I Wnat To Make It Thick Enough To Make Roses But It Didint Work If AnyOne Has Ideas Please Share Aloha, Sweet's

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SWEETS

Cooking Level: Intermediate

Home Town: Hilo, Hawaii, USA

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Reviewed: Jul. 30, 2008

I used this to frost Old Fashioned Kentucky Nut Cake from this site. The cake wasn't that great, but the frosting was. This frosting is delicious. It is so easy to make. Make sure the butter is soft. I micowaved mine for less than 10 seconds and it was perfect. I makes more than enough frosting for a 9x13 cake.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 14, 2008

i was extremely dissapointed with this recipe. I am a frequent baker and have tried many recipes, but none that have ever called for 4 cups of sugar. That was just absolutely ridiculous. And, I felt that even though I had used confectioners sugar, I still had sugar crystals in the frosting that I could literally bite down on. I added some heavy cream to the recipe because it pretty much tasted like only sugar without it. I also found that the frosting was running down the cake and wasn't thick enough. Ew. All in all, I did not like this recipe at all and I will definately not be trying it again.

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Lauren Love

Cooking Level: Professional

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Reviewed: May 26, 2008

I liked it. It was pretty good. I was a little leary about using the raw eggs but i was convinced after reading the reviews. I used it in a strawberry cake and this is the first time in a long time that i enjoyed the frostiong more than the cake.

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Fatima A.

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 26, 2008

I love this frosting! YUM!!! I did just as everyone said and stuck with it and it turned out great. I did add half vanilla extract half almond extract. It tasted wonderful. We will be putting this on sugar cookies! It was still a little thin but I love it. I will be making this alot!

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Dee

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Reviewed: Mar. 24, 2008

Perfect! Came out really fluffy with an awesome taste first time making frosting from scratch, and I will definitely use this recipe again! *note* Used whole egg no just whites, still had great taste.

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majoichigo

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Reviewed: Mar. 10, 2008

I think this is an excellent recipe for frosting- it has a great consistency, and great taste. I used two egg whites and vanilla sugar to keep it whiter. If it was too thin, I just added more powdered sugar. Thanks for the great recipe!

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Niki11784

Cooking Level: Expert

Home Town: Oak Park, Michigan, USA

Living In: Passaic, New Jersey, USA

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Reviewed: Jan. 12, 2008

I love this recipe. Tastes just like bakery frosting. I just combine everything together, whole egg instead. Awesome.

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Daddy Hanson

Cooking Level: Expert

Living In: Newton, New Hampshire, USA

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Reviewed: Jan. 7, 2008

This is a thick creamy frosting. I beat mine on high for 3 min to make it a bit fluffier. For a rich chocolate version of this frosting I substituted 1/4 cup of sugar for cocoa powder. It turned out great!

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suzamo

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Reviewed: Nov. 18, 2007

I loved this frosting! I used heavy cream instead of the milk and beat one whole egg before adding to the mix. I was sure to beat the mixture for abt 3 minutes as LESLEYCAN suggested. I frosted cupcakes with this an my husband loved them.

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Birdie

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2007

it was ok

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Cathy T.

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Reviewed: Sep. 28, 2007

I made this frosting to put on top of another AllRecipes recipe (One-two-three-four cake II) It tasted really, really good. Almost like a professional wedding cake! Thanks for a great recipe!

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JLILLY19

Cooking Level: Expert

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Reviewed: Sep. 25, 2007

I thought the recipe was very good, the family definately loved it, however, I thought it had a little bit too much of a vanilla/confectioners taste to it.

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descenzofamily

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Reviewed: Sep. 20, 2007

It's ok. As others stated it was not that thick even after beating it on high speed with the mixer. It is also VERY sweet. Even more so than bakery icing. I was expecting a creamier not as sweet icing. I won't be making this again.

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BEECHER202

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Reviewed: May 22, 2007

This recipe was easy enough for my Husband to make it and it turned out really well! It's a pretty sweet frosting so it worked well with the not-so-sweet cake that it was put on. We had adjusted the flavoring to 3/4 tsp vanilla and 1/2 tsp almond extracts so as to coincide with the flavor of the cake that was made. This frosting and the 'Heavenly White Cake' (http://allrecipes.com/Recipe/Heavenly-White-Cake/Detail.aspx Submitted by Carol) were a hit at my birthday!

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Kittin

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Reviewed: Apr. 7, 2007

Very good frosting, my only issue is that the yolks make it a yellowish color when finished, not a pretty white like a real butter cream. The taste and texture are wonderful however. I might try whites next time or a whole egg instead of yolks to see if the color is lighter.

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Bex

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 5, 2007

This.Frosting.Is. THE BEST!! OMG!! I ate it right out of the bowl and none of it reached my sugar cookies. I had to make more and my family agrees that this is to die for:)

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BunnyButt

Cooking Level: Beginning

Home Town: Bogota, New Jersey, USA

Living In: Berlin, New Jersey, USA

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Reviewed: Feb. 6, 2007

Good tasting very much like the bakeres. I just don't like the two raw egg yolks in it.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Jan. 22, 2007

Great recipe and very easy to execute. I halfed the original recipe to 4 servings and had no problems.

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Kurk J. Edwards

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