Reviewed: Sep. 16, 2009

This icing is wonderful. I usually just use a cream cheese icing when I make a cake but I wanted to actually decorate the cake so the cream cheese icing wouldn't work. My husband who hates icing, loved it. He cleaned out the bowl and wanted more. I did make a couple of changes. I tasted the icing after adding 3cups of icing sugar and it was more than sweet enough. Also I tried to find white vanilla cause I didn't want the brown vanilla to colour my icing. But I couldn't find any so instead I used coconut flavouring and it works awesome. If you want a change for taste I recommend trying it with the coconut flavouring.

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Heidi

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Reviewed: Sep. 11, 2009

love this buttercream!! I did use 1 cup butter and no shorting, it was so amazing my new fave!

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jessica clark

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

I used all butter and instead of milk I used a fresh squeezed lemon. It turned out wonderful, a light lemony taste. I used it as a crumb coat over a yellow butter cake before using fondant. Will give it a wondeful taste.

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Meg&Mom

Cooking Level: Expert

Home Town: Johnsonburg, Pennsylvania, USA

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Reviewed: Sep. 9, 2009

my wife tried to make some other buttercream recipe, but it turned out gritty and gross...she was all stressed out about it, so i looked this one up and it turned out really good. I did however use 2 1/2 cups of sugar like another reviewer had suggested. It turned out smooth and tasty. Everyone at her office raved about it..YAY!! score one for the husband!!!

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peterman

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Reviewed: Sep. 9, 2009

Great recipe!! I added about 2/3 of the recommended sugar, and used all butter (rather than butter/shortening)...and everyone loved it! Consistency was great & taste was very smooth. Thanks!

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Southern Yankee

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 2, 2009

Delicious! My husband loved it!

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Stephanie

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Reviewed: Aug. 30, 2009

this recipe is nice, but unless you like your icing super rich, i wouldn't use this one ...

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Stephanie

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Reviewed: Aug. 28, 2009

This is a great recipe! I did make a few changes after reading other reviews. I did 3/4c butter and 1/4c shortening and added cocoa powder because my daughter wanted chocolate frosting for her cupcakes. It was sooo good. My son begged for another spoonful after I let him taste it.

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janet h

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 25, 2009

I would give this 4 1/2 stars if I could! I used it on my son's 3rd birthday cake, and it was fantastic. It was yummy and easy to frost with and pipe. Per my mom's method, I added a tiny bit of lemon extract in addition to the vanilla to cut down on the shortening-y taste. Also, added cocoa powder and additional milk to make chocolate frosting. It held up in the Florida heat and humidity very well!

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Cindy D.

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Aug. 25, 2009

I wanted to use the icing the bakeries use, and this is pretty close to some I like! I will be using only butter next time, as other reviewers suggested. I made this as a prototype to see if this will be a hit. I'll be making cupcakes for my son's birthday in school in a few weeks, and this frosting will be on them!

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Aug. 23, 2009

I use butter instead of the shortening for a better taste. Used this recipe in a decorating class to exhibit mechanical icing bags. Held up well and tasted delicious afterwards.

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Samara

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

For the recipe, I didn't have any shortening so I just used all butter. I found that the recipe needed a little more vanilla, so I added a half a teaspoon more. I also agree with some of the others and felt that it was a little too sweet. Next time I am going to use 1/4 cup less sugar. But overall, great recioe. And I will probably use this recipe again.

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Dior

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Reviewed: Aug. 17, 2009

wow.. this really is a great icing! it tastes like the filling from the creamstick of our local bakery. and sooo easy!!! i'll use this one from now on!!!

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rockinmomma99

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Reviewed: Aug. 15, 2009

Very yummy! It's so good I get tempted to eat a spoon full!

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Billie Kirk

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Reviewed: Aug. 8, 2009

This is a really good icing.

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doyenne1

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Reviewed: Aug. 2, 2009

This is the first homemade frosting I have ever made. I did use all butter rather than half butter, half shortening. I've made it twice now and love the flavor and the ease. Thank you.

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elt

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

Curiosity made me interested in this as I had never made a buttercream with shortening. Definitely will not ever do again.... buttercream frosting is much better with butter only. Only good thing about this was that it was fluffier than if made with all butter. It had so much of a shortening taste, that I added cocoa to make it a chocolate frosting instead.

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GDEEZY

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

This was the perfect recipe to use on my cupcakes which I took to a park and left sitting on a picnic table for over 6 hours in low 80s temperature. No melting because of the shortening and it still tasted good with the butter in it. It was even better when I added cocoa powder to the butter/shortening to make a chocolate buttercream icing. Can't wait for my next excuse to make this again.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jul. 25, 2009

Followed recipe as is and turned out yummy! Just like bakery icing! Will def make again!

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lifeoftiffanylee

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Reviewed: Jul. 20, 2009

I was looking for something basic but with good reviewes. This one got mixed reviews so i decided to give it a try anyways. I did use half butter and half shorting, just what the recipe calls for. Turned out great. And let me tell you, its even better the day after! Very easy to make.

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