Reviewed: May 22, 2013

This is NOT buttercream! The shortening leaves a greasy film on your teeth! To make buttercream frosting you will need to replace the shortening with butter.

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Reviewer:

Exclavieor

Reviewed: May 19, 2013

I made a double batch for a large scale baking project. I have used all butter recipes for buttercream before and it's just too sweet. That is why I picked this one to try. I didn't wind up adding as much milk for a double batch. I also did half vanilla and half almond extract because I didn't want the taste of vanilla to be too strong either. I used this for both spreading and piping and it was fine. I also find that if you sift the confectioner's sugar before you mix it, it gives a smoother consistency. I used this recipe to frost some cupcakes and a small 9" cake for my son's 4th birthday. He liked them just fine! It goes well with the heavenly white cake recipe!

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Reviewer:

wenonah

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: May 14, 2013

This recipe is in my head! I make it ALL the time! It says to beat the powered sugar in one cup at a time, you REALLY need to do that or you won't get the right consistency. I know because I just dumped it all in one time ( yes, I got surrounded by a cloud powered sugar) and it didn't turn out right. Also, make sure to use a good quality shortening. Don't use anything to oily, like crisco. It make the frosting to melty and you have to add more powdered sugar, which makes it WAY too sweet. Great recipe!!!

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elizabeth1

Reviewed: May 8, 2013

Great recipe, though I prefer all butter instead of half shortening. Also, I use evaporated milk (though regular is fine too).

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Stacy1457

Reviewed: Apr. 4, 2013

as suggested by others, i reduced sugar to 2 1/2 cups. i used the icing for piping. it was yummy but maybe i should beat the icing some more so it will turn out smooth.

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TALALUMBERA

Reviewed: Apr. 2, 2013

Very sweet, be sure not to put too much on your cake or cupcakes.

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Melsky18

Reviewed: Mar. 16, 2013

I really like it, but I used less confectioners sugar. I have a problem with my sugar. Using less made it very easy for spreading. I also made it another time and put some cocoa powder in it for a chocolate flavor and it was great.

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Cheri29

Reviewed: Mar. 14, 2013

This is my go-to frosting recipe. I have done it both ways, with shortening and all butter, and for my purposes - just a thick layer on a cake, nothing fancy - I like it better with all butter. Definitely beat it on high for a couple of minutes to make it fluffy, too. Terrific!

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Reviewer:

philamom

Reviewed: Feb. 9, 2013

Pretty good, I added extra vanilla and only used butter. Not big on shortening.

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Reviewer:

kelcooking1

Cooking Level: Professional

Reviewed: Feb. 8, 2013

I tried this recipe and, although it was delicious, I didn't much care for the mildly gritty texture. I look for butter creams that are smooth and fluffy like whipped cream.

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