The reviewer gave this recipe 2 stars. This recipe averages a 4.62 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 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 4 stars. This recipe averages a 4.62 star rating.
Reviewed: May 26, 2009
This is my favorite frosting recipe ever and I've made it on every cake for 3 years. I add about a 1/2 cup less powder sugar for my favorite Hersheys Perfectly Chocolate, chocolate cake. Yum :)
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 23, 2009
This was my first time making icing, and I thought it was a good recipe. I used all the sugar, and it was VERY sweet, so maybe i'll try less sugar next time? All in all, it was a great icing, It's a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: May 22, 2009
I made a few changes: used all butter, reduced the amount of sugar (only used 3 cups) and doubled the vanilla (2 tsps). Halving the recipe made enough for 24 cupcakes and still had a little left over. Will be using it again definitely, thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 17, 2009
very good but substituted all butter
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 15, 2009
I tweak it a little by adding half a capful of orange extract. It balances out the flavors and gives a nice citrus-vanilla flavor. This icing is hard to get perfectly smooth but is great in a pinch and the ingredients are easy to keep on hand. It also pipes really well and if you use 1C shortening, instead of 1/2 shortening 1/2 butter, you can make perfect roses that do not "wilt".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 13, 2009
Very good. Just started decorating cupcakes with tips, etc and this works very well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 12, 2009
Excellent and easy!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: May 7, 2009
I halved the recipe but followed it to tee. It was too sweet and all you could taste was the fat. I made this for my son's 1st birthday party and it was not well received. The kids didn't even touch the cake and the adults scraped the icing off. Will not make again. I would recommend looking for another "buttercream" icing recipe.
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Cooking Level: Expert

Home Town: Windsor, Ontario, Canada
Living In: Regensburg, Bayern, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: May 3, 2009
This is a great recipe. I will definitely use this one again!
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Cooking Level: Intermediate

Home Town: Quanah, Texas, USA
Living In: Mesquite, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Apr. 19, 2009
I think this tastes the same as the "almost-professional" icing (both good!), but this recipe was a much better consistency and looked smoother and was better for frosting. I used only butter, 3 Tbl. milk, and 2.5 tsp. vanilla.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: Apr. 18, 2009
I thought it tasted like butter and powdered sugar, not bad but not great. My husband liked it and since it was his cake that's all that mattered! I would use this recipe again. Made a double batch for a 2 layer 9" round cake and had a very small amount left over.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 17, 2009
This was a very easy cake icing recipe. I used 1 cup butter, and no shortening. I also added about 1 Tbsp. of cinnamon, because I needed to make a cinnamon vanilla frosting. It came out really good. I will definitely make this recipe again.
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Cooking Level: Intermediate

Living In: Westlake Village, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 16, 2009
This icing in fantastic! I, too, used a cup of butter rather than 1/2 cup of butter and 1/2 cup of shortening. The icing was nice and firm. It spread well and stood up to being piped through a decorating tip. It's definitely a keeper!
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Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 10, 2009
MACKIEBARBIE: this IS the Wilton's recipe, exactly the same ingredients and way of mixing as in Wilton's reference book... But yes it is a good recipe, very easy to make. Thank you for sharing!
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Cooking Level: Intermediate

Living In: Woodinville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Apr. 9, 2009
I used this icing for a friends baby shower cake (pictured) and it turned out fantastic. I was a tad bit sweet so i think i might cut back the sugar a bit next time but other then that. I also used all butter but for those that want to use the crisco, they do have a butter flavored which would go really well with this recipe! Thanks so much!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 8, 2009
the hubby LOVES this icing! he is a VERY picky eater and is not one much for sweets but he says we will have to use this icing from now on! thank you so much!
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Cooking Level: Expert

Home Town: Princeville, Illinois, USA
Living In: Urbana, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 5, 2009
Delicious! Did use half shortening / half butter, but I cut down the sugar to 3 cups (per other reviewers). I think next time I will try it with the full butter (no shortening), but I really thought it was great the way it was. Thanks for the recipe!
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Cooking Level: Beginning

Home Town: Springfield, Virginia, USA
Living In: Flushing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 4, 2009
This recipe was so easy! It worked perfectly for the cupcakes I was making for an easter party! I piped the icing on using a metal tip and a plastic freezer bag! Being able to throw away the bag made it a lot easier. I made 2 batches and could ice around 50 cupcakes! Thanks for a really good, and easy recipe!!
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Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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