Reviewed: Oct. 3, 2008

I really wasn't crazy about this recipe. Too sweet (and I like sweet) and not buttery enough. Not what I was looking for.

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alyson_a

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

I only used 4 cups of confectioner's sugar and this recipe turned out great. 8 cups would have been way too much.

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kristen

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Reviewed: Sep. 15, 2008

I frosted strawberry-pistachio cupcakes with this [to take into the office for a treat] and it was a HUGE hit! Delicious and addictive!

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Mo

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Reviewed: Sep. 10, 2008

Great recipe, but it's too much confections sugar, you couldn't really get the buttery flavor to come through. Next time I'll taste as I go.

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Annie

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

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Reviewed: Aug. 5, 2008

I've never made homemade frosting before, so that may have affected the outcome of this recipe. I studied many reviews and heeded advice, but my frosting still came out too loose and too, too sweet. Someone mentioned adding more sugar to stiffen up the frosting... that won't do -- I did and of course it made it sweeter. Is there any else I could try next time to make the frosting a lot less sweeter but stiffer? (I don't like the idea of shortening in my frosting...)

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RACHEL O

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 30, 2008

I made this to frost sugar cookies, and it frosted over 100, so plan accordingly. Also, it sets up okay, so I was able to stack the cookies after frosting them. The key is cream the butter until you don't think you can cream it anymore!

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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jul. 27, 2008

I dont know if I did something wrong or what, but it just turned out horrible. It was just all sugar and "sandy". not smooth at all.

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valerie

Cooking Level: Beginning

Home Town: Lancaster, California, USA

Living In: Pomona, California, USA

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Reviewed: Jul. 4, 2008

I really liked this recipe. My consistency wasn't stiff enough to decorate with, but I ran out of powdered sugar. I can see how this recipe would be too sweet for some people, but I really liked it. It was way better than any can of store bought frosting. If your icing is runny it means there was too much milk. You can stiffen it up with more confectioners sugar.

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valley90

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

I was all out of vanilla, so instead I used a little lemon extract. It came out really well and was a really great substitution for this summer season!

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Katie

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Reviewed: Jun. 25, 2008

I liked this recipe because I had all the ingredients on hand. I think the the trick is to beat it well, I cut the recipe in half and frosted a 2-layer cake and had about 1 cup of frosting left over. I will make again, it had a great consistency!

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MizDatBC

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jun. 20, 2008

Wonderful

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HANDYWOMAN1

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Reviewed: May 31, 2008

I used this to frost my son's birthday cake today. It was a great consistency, and super easy to make. I made the whole recipe and had a lot leftover after frosting a bundt cake.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 24, 2008

This recipe was very good- I also made slight alterations and halved it but would definitely use it again as a base. I didnt have milk so I used coffee creamer and ended up with silky shiny frosting.

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jusmom

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Reviewed: May 23, 2008

I made this recipe as it is written, and it is quick and easy to make. I chose this one mostly because it did not call for shortening. I do agree with a few other posters, I would cut down on the Sugar next time. It is delicious though! Will def. make again!

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APERYLE

Cooking Level: Expert

Home Town: Thompson, Connecticut, USA

Living In: Webster, Massachusetts, USA

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Reviewed: May 10, 2008

Good frosting. I wanted something without shortening and this was good. I halved it and added an extra teaspoon of vanilla.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jan. 28, 2008

I hate to write a negative review, but when i made by the recipe it came out runny and way to much sugar. i've never made buttercream frosting before and probably won't be making it again. If there was something else i was suppose to do then it should have been in the recipe.

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Jess

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Reviewed: Jan. 12, 2008

Good, sweet.

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Daydra

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Dec. 20, 2007

I found this is a good recipe. But I added a little more vanilla and decreased the powdered sugar by a cup and added 1/2 cup bakers sugar. I think it came out great and more fluffy. Thanks for the recipe!

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L

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Reviewed: Dec. 6, 2007

This was excellent frosting! I did take the advice of others and didn't put quit as much powdered sugar in and I did add a few drops of vinager. It was a really good tasting frosting. Not so powder sugar tasting as a few others I tried.

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