The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 8, 2009
I made this for the first time and iced my sons wedding cake. It was four tiers high. I was a nervous wreck. The icing tastes wonderful. I read the reviews so I subbed butter for the shortening. Delicious!!
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Cooking Level: Expert

Home Town: Marrero, Louisiana, USA
Living In: Bixby, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 7, 2009
This is the absolute best icing!! It is very easy to make and my 12 year old even made it herself. She doesn't like store bought frostings but she does like this icing. The only one I will be using from now on. Thanks to whoever put it on here.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 6, 2009
I get a little tickled reading the reviews that find this icing "too sweet". Isn't icing supposed to be sweet? ;) Anyway, my family loved this icing. I followed the recipe as stated, and it turned out very similar to bakery icing. The texture and taste was terrific. Kudos for a great recipe!
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Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 4, 2009
I was looking for a really good icing recipie I am making my daughter's wedding cake and didn't want something to overpowering>>>>>Well I think I have found it made a cake and used this icing my husband (who is my taste tester) said it was really good and not too overpowering or sweet I didnt use as much sugar as said and I did use a little more milk but other than that yummy!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 2, 2009
I really enjoyed this recipe. When it comes to taste I do prefer all butter, but when it comes to decorating longevity is key. I found that if you used 3/4 cup butter and 1/4 shortening you get a great frosting w/o the shortening taste. This one is staying in my recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 2, 2009
Perfect! I have had other recipes in the past that used either 100% shortening or 100% butter. I don't like the flavor of the 100% shortening and though the taste of 100% butter frosting is great, it just doesn't hold it's shape as well. Half butter, half shortening is perfect-good flavor with stability from the shortening. I did cut the sugar a bit-didn't need it all to get the texture/thickness I needed. Used about 3.5 cups. Sifted the sugar even though the recipe didn't say-didn't want lumps! This is the recipe I'll use from now on-tasted great, looked great, my daughter's birthday cake got rave reviews!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 29, 2009
I loved this icing! Very easy to make and delicious. I did follow some of the suggestions from other reviewers such as using all butter, using only 3 cups of confectioner's sugar and using 2 tsp of french vanilla extract. I also used 1 tsb milk and one water. It spread great and it was fine for piping as well. Will definitely use this recipe again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 29, 2009
This was a really nice buttercream frosting. Good consistency and flavor. I also used only butter (I don't really get using shortening in a "buttercream" frosting), and colored it with regular food coloring, using a bit less milk because of the extra liquid.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2009
Very easy to make & tasted delicious. It had a milder buttercream taste which we loved. I've also tried this using various other extracts (cherry, lemon, etc.) & they were wonderful as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2009
I agree with those who recommend all butter. I just wish this was not called a buttercream. I've seen it listed as just "Powdered Sugar Butter Icing".
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2009
I wish I could do 4 1/2 stars because that's more fitting! I found that I only needed 3 cups of sugar. I also used a bit of Wilton's butter flavoring and gel food coloring. Fantastic!
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Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Jun. 23, 2009
I also use this recipe for my cakes however, I use butter flavor shortening and gel food coloring.
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Cooking Level: Expert

Home Town: Marmora, New Jersey, USA
Living In: Middle River, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 18, 2009
I love this recipe.. I love to bake and finally decided to give making my own icing a shot. I doubled the recipe for a two layer cake, added one more teaspoon of vanilla, instead of milk I used heavy cream and then also added just a pinch of salt. I let the mixtue whip for almost 12 minutes. I checked it at 5, it was good, again at 8 it was getting better, at 10 was almost perfect and by 12 I had the lightest, most fluffy icing mixture I have ever come across.. EASY EASY EASY and what I like most is the ability to customize to your own liking. I can't wait until the next time I make this.. I will add 12 oz of melted chocolate..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 17, 2009
I've used this recipe for years only with all shortening. Recently, after learning about "trans fats" which is basically shortening, I threw away all of the shortening in my cupboard and only use butter now.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 8, 2009
delicious!
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Gen

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: Jun. 5, 2009
Yums yums. You got to use the shortening..don't be apprehensive about it. The shortening does wonderful things in good and tasty sturdy icing.
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Cooking Level: Expert

Home Town: Pensacola, Florida, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 4, 2009
This is very similar to a recipe I got in a cake decorating class. The class ingredients were 1 cup shortening, 1 teaspoon extract of your choice, and using water instead of milk. I use butter extract to get the butter flavor without the yellow butter color (hard to control when coloring icing), and also to not get that sugar cringe when biting into it. Also if you use water and shortening, there's no need for refrigeration.
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Cooking Level: Expert

Home Town: Whitehall, Pennsylvania, USA
Living In: Easton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 4, 2009
I made so many different icing recipes and this one is my favorite so far. it is nice and airy. I made it with only butter instead of the shortening and it came out great.
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 4, 2009
This is a good basic buttercream recipe. I typically use all butter to frost my cake, then use half butter and half shortening for my piping. It is important to use room temp butter. If you heat it in the microwave it may get too warm and your icing could seperate. You can whip for only 5, but if you whip for at least 10 minutes you will get a better texture.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 4, 2009
I made this as directed. I really didn't like the greasy feel and taste of the shortening; I wanted to scrape my tongue. I guess if you were just going to use it for piping it would be perfect, but I won't frost a whole cake with it; I'll stick with my regular all butter real cream recipe. So sorry, Sharon. :(
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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