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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Cooper's Food

Cooking Level: Intermediate

Living In: Dover, Pennsylvania, USA

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Reviewed: Jul. 18, 2009

This is a really good basic recipe. Personally, I have to disagree with the top reviewers about omitting the shortening. I've made this both ways, but yesterday I decided to follow the advice of the top two reviewers and use all butter. I was highly disappointed. The shortening is a must if you're looking for that bakery icing taste!!!!! Four cups is a lot of sugar, so depending on how sweet you like your icing, this can easily be adjusted. I opt for 1.5 tsp of vanilla. Adding more milk causes this to be runnier, and if you're using it for decorating, I'd hesitate to do it.

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Joy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 12, 2009

I used all butter because I did not have shortening and it turned out wonderful. It is so good after it sits on the cake overnight!! I added some unsweetened cocoa to ice a chocolate cake.

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wishicouldcookmore

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Reviewed: Jul. 7, 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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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jul. 5, 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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bowhead

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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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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CAJUN

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Reviewed: Jul. 2, 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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allison21366

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Reviewed: Jul. 1, 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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JENNYLYN1

Cooking Level: Intermediate

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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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Bromache

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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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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amtown16

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Reviewed: Jun. 28, 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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Vivianna

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Reviewed: Jun. 24, 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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kelleyp

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Reviewed: Jun. 24, 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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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 22, 2009

I also use this recipe for my cakes however, I use butter flavor shortening and gel food coloring.

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Ashley

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Middle River, Maryland, USA

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Reviewed: Jun. 18, 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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peacelovecoffee

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Reviewed: Jun. 17, 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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Brian_el

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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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kadwell

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

delicious!

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Killer Carrot

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Jun. 4, 2009

The shortening does wonderful things in good and tasty sturdy icing. This is my absolute go-to recipe. I've used it for cakes, cupcakes, and cookies. Wonderful every time. Tastes amazing. Thank you for this recipe!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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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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KendraT

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Buttercream Icing

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