Reviewed: Nov. 20, 2008

I tried this recipe the other day..It was perfect and tasted really good.It was really easy to make and it was a great texture...I always wanted to try a basket weave design and this was the perfect recipe for that...

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mitzi


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Reviewed: Nov. 18, 2008

Perfect consistency, flavor and piping quality. I've gone through several buttercream recipes in the search for my perfect wedding cake, and this is the one I ended up on. I have made it plain, as well as with lemon extract and about 4oz melted white baking chocolate, and both variations came out delicious.

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JULESMICHY


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Reviewed: Nov. 15, 2008

Super easy!! Used all butter and beat for at least 10 full min. Great frosting!!!

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Daniela

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: Rome, Lazio, Italy
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Reviewed: Nov. 14, 2008

This was great! I used all butter like others suggested and everyone in my house loved it! My brother said it was like eating warm vanilla ice cream, best frosting he'd ever had :)

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Desi

	Cooking Level: Intermediate Home Town: Norwalk, California, USA Living In: Whittier, California, USA
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Reviewed: Nov. 8, 2008

I have a very impatient 5 year old that likes to help me bake and cook. This recipe was unbelieveably easy! She got to help add ingredients, and because there was no cooking or raw eggs to play with she got to help me and try the finished product really fast. And it tastes GREAT too!

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katiemoe


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Reviewed: Nov. 8, 2008

This was really good, I made it for my Mom's birthday cake. It was AMAZING!

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crystlek

	Cooking Level: Expert Living In: Albuquerque, New Mexico, USA
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Reviewed: Nov. 1, 2008

awesome flavor. Mixed for at least 10 min and that made a huge difference in taste. Used 1/4 cup shortening, 3/4 cup butter.

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rkdance


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Reviewed: Oct. 26, 2008

I normally don't like homemade icing but this was really good. I used all butter.

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javaflops

	Cooking Level: Intermediate
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Reviewed: Oct. 22, 2008

Love this! Sweet and fluffy. Works nicely on cut-out cookies as it sets up without getting hard. I've made it with both butter and margarine, and I prefer it with margarine - just a personal preference. Tints nicely, too.

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STACYB1967

	Cooking Level: Intermediate Home Town: Green, Ohio, USA
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Reviewed: Oct. 20, 2008

Great basic recipe. After reading other reviews, I started out by adding 2 1/2 cups of sugar, which I upped to 3 for the correct consistency. It would have been far too sweet for me otherwise. With this change, it was just the perfect amount for icing 2 separate round cake layers. Also tinted nicely for a child's bday cake decoration, and sets up well when it's refrigerated.

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Poulette

	Cooking Level: Expert Home Town: Austin, Texas, USA Living In: Paris, Île-De-France, France
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Reviewed: Oct. 19, 2008

Great for piping if you follow the recipe. If it seems a little stiff, just add a few extra Tablespoons of milk at a time until you get it to the desired consistency. If you put too much milk in it, the icing won't set up well for decorating with details.

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Melanie


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Reviewed: Oct. 14, 2008

Awesome recipe! I make all my kids bday cakes . Great recipe for decorating! ThANKS!

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nanette00

	Cooking Level: Intermediate
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Reviewed: Oct. 12, 2008

This is a great decorator's frosting that can easily be adjusted, depending on the nature of your cake. I made mine as follows: One and half cups Crisco, 1/2 cup butter (softened), 2 t. vanilla extract (clear), 1/2 t. butter flavoring, 2 lbs. powdered sugar (8 cups), 6 T. heavy cream, and a pinch of salt. I added the extra salt to balance out the heavy sweetness of the sugar. If you want a stiffer frosting (suitable for making roses and other decorations), just reduce the amount of liquid.

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Trish

	Cooking Level: Expert Living In: Kansas City, Missouri, USA
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Reviewed: Oct. 12, 2008

We used this recipe to decorate cut-out ocokies. Since we only had 1/2 cup butter available and did not want a huge batch, we only added 1/4 cup shortening and 3 cups conf. sugar plus 1 Tbsp. milk and the vanilla. We had to play around with it to get it the correct consistency. It was okay and sweet enough but still needs to be perfected or tried again with success to warrant a 5-star rating.

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macraw


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Reviewed: Oct. 12, 2008

This is an excellent recipe. I wouldnt change anything, as the other reviewers have. I think the shortening allows it to hold up better, and from a professional standpoint this is perfect to decorate with. Thanks!

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Kellygrrrl

	Cooking Level: Expert Home Town: Willingboro, New Jersey, USA Living In: Sarasota, Florida, USA
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Reviewed: Oct. 11, 2008

I used this for my DS frog birthday cake and it turned out wonderful! It is a little sweet tasting, but I think that's the way it is supposed to be. Great for decorating and very easy to whip up! Thanks for the great recipe!

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countygirl28

	Cooking Level: Intermediate Living In: Lexington, Kentucky, USA
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