Reviewed: Oct. 21, 2009

I recieved lots of compliments on this frosting, will definitely be a recipe I use again!

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saburgin5

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Reviewed: Sep. 13, 2009

it was so good! and it turned out perfect!

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Kaylen

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

I cut this recipe down and I had enough to cover a 9 inch cake, top and sides! -2 cups icing sugar -1/2 cup (one stick) of butter -1 teaspoon vanilla -2-4 teaspoons of light cream Use less cream for a thicker icing and it wont be dripping down the sides.

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sweets

Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

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Reviewed: Aug. 15, 2009

This frosting turned out way too runny, it just kept dripping off the cake (very inconvenient when you are doing layers, it was so runny that the cake tipped to the side). The taste wasn't all that either.

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PRcook

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

This is the PERFECT decorator's frosting. It's got the best consistency, and doesn't use shortening, so it tastes great!

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Reviewed: Aug. 6, 2009

I made half the recipe, which generously frosted twelve cupcakes. I found I needed only 3-1/2 rather than four cups of powdered sugar, but the full amount would have been fine too. Don't be rigid on the amount of milk to use either - simply add it gradually until you get the consistency you want which will depend on whether you're spreading it or piping it. Since I piped this frosting onto cupcakes, I made a stiffer frosting which obviously required less. This is a standard, reliable recipe for basic vanilla buttercream. It's very hard to go wrong on this one!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 29, 2009

This is also yummy with almond extract! My mother used to be a cake decorator and this is just like hers! For a flawless finish, use shortening instead of butter, and use a metal spatula with a smooth edge. Let your frosting dry. Dip spatula in VERY hot water and smooth frosting, wiping spatula frequently. It will end up almost as smooth as fondant and be a beautiful canvas for your handiwork!

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tessakib

Cooking Level: Expert

Home Town: Oxford, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Jul. 25, 2009

I used 1/2 butter and 1/2 crisco and beat on med for 15 mins with my kitchen aid so the butter and crisco were well combined. One of the best frosting recipes I have made. This is a keeper!

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Diane

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Reviewed: Jul. 17, 2009

This is very very yummy. I added the cocoa and it is just like Costco's frosting! YUM. Next time I'll try it just as white frosting. But its great! I left out 1 cup of the powdered sugar.

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SPlants

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

Great recipe, makes a TON of frosting! I use it on all of my cakes and for christmas cookies. It has a great consistency and flavor.

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Shannon Bluestein

Cooking Level: Intermediate

Home Town: Sterling, Illinois, USA

Living In: Katy, Texas, USA

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Reviewed: Jun. 27, 2009

I cut the recipe in half and made the lemony version to frost a lemon poppyseed cake. I didn't use all the confectioners sugar called for and I added 1/8 tsp. of salt. I don't know if by substituting the lemon juice for the milk it made it runny, but it was more like a glaze than a frosting. I was a bit disappointed and I probably won't make this again.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 23, 2009

This turned out okay. I didn't find that it tasted of much other than sugar and had to spread it on really thin to keep it from overpowering the cake with pure sweetness. Since I spread it on so thin, I had twice as much as I needed to frost a two-layer 8 inch cake. It definitely needs salt if you use unsalted butter. I give it three stars because it was simple and made a decent frosting, but I won't make it again.

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missmarshmallow

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Reviewed: Jun. 18, 2009

Excellent, for perfection, use heavy whipping cream instead of milk. Thank you for a great, simple recipe. : )

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Julie W

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Columbus, Georgia, USA

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Reviewed: Jun. 12, 2009

Excellent basic buttercream recipe. You need to have the butter at room temp or cool (butter indents when you press)...not warm and runny...the butter needs to have some body to it. I add the sugar a 1/2 cup at a time, tasting all the way. Then some half and half (instead of milk), then more sugar..until it is light, fluffy, tasty and perfect. I have no idea how much sugar I add, but if you add the sugar, THEN the milk, both a little at a time, it will be wonderful. Today I made a chocolate , a vanilla and a cream cheese frosting with this basic recipe. I probably use less sugar so it comes out fluffier and less sweet. Again...the key is the butter...it mustn't be warm..in fact if it's cool it's really perfect, will hold lots of air and become - with each addition and whipping - light and lovely.

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CookyMonky

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Jun. 8, 2009

I love this recipe. My family loves this recipe!! It is delicious...and not too sweet. I doubled it and had enough for a 4 layer cake and 18 cupcakes.

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JENIR

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Hampton, Virginia, USA

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Reviewed: May 29, 2009

I thought this was really good. The recipe makes a lot so beware.

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Kylie

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Reviewed: May 20, 2009

I tried the chocolate version and used about 1 3/4 cup of cocoa (I split the recipe in 1/2) because I ran out of cocoa. But even with not using the whole amount of cocoa it recommended, it still had a very rich chocolately flavor - almost gourmet chocolate - like a gourmet chocolate cake at a restaurant. Very yummy.

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Amy

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Reviewed: May 19, 2009

This may be a good base, but all we could taste was sugar. I made half the recipe and ended up adding lots of extra vanilla and about a cup of strawberry jam to give it some kind of flavor. I have had much better luck with other recipes!!

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