The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by Miss Nikki
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 4.61 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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Photo by michelle lea

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 4.61 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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Photo by jcheerMIVA

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 4.61 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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Photo by ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 27, 2009
I had been using a different butter cream recipe from this site but was unhappy with it. So I decided to try this one. I am in love with it. It pipes beautifully. The recipe made alot, enough to fill cupcakes and frost them for stuffed cupcakes.It came out really thick at first, I used alot of milk to thin it out, more than the recipe called for. I just did it a little at the time for fear of making it too thin. I freezing the cupcakes so hopefully it will freeze okay. Definitely my new go to buttercream recipe.
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Cooking Level: Beginning

Home Town: Du Bois, Pennsylvania, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 26, 2009
The first time I made this icing it came out perfect! When I made it the second time it didn't turn out as well, it was really thick and I couldn't blend it properly. You definately have to have really soft butter to make this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Photo by sarah
Reviewed: Mar. 24, 2009
Good basic white frosting. You will need to adjust the amount of powdered sugar you use. This lacks a good creamy flavor...it tastes like your standard bakery white frosting. You can add different extracts to it instead of vanilla - orange is good...tastes like a creamsicle.
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Photo by sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 12, 2009
Easy to make and delicious! I made this as an icing for the Black Magic cake recipe on the site. It was easy to work with and quick to make, I will definitely use again.
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Photo by carrie_cooks

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 7, 2009
This was delicious and so easy. I used it to ice my husbands birthday angel food cake and there was more than enough icing. This will definitely be a staple in my house!
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Photo by Momdoolittle

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 7, 2009
Taking a star because the all-butter version is much tastier! I feel so much freedom in using this recipe, since it is as forgiving and basic as you can get. Thanks! I never dreamed making icing would be this easy. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by GessicaAbsi
Reviewed: Feb. 27, 2009
Very good! I used BOTH butter and butter flavored Crisco and doubled the vanilla..everyone loved them!
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Photo by GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 23, 2009
AWESOME! I did substitute 1/2 cup unsalted butter for the shortening and I made a chocolate batch by adding 2/3 - 3/4cup unsweetened cocoa and reducing the confectioner's sugar by this amount. I piped this onto cupcakes with no problem. DELICIOUS! Thank you!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 23, 2009
I always use this recipe and everyone loves it. I usually use water instead of milk so that the cake does not have to necessarily be refrigerated. I also just add teaspoons of water until its the consistancy that I want. I whip this in my mixer so long until people have commented that it tastes like ice cream. They absolutely love it!
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Photo by LASHAY77

Cooking Level: Professional

Home Town: Mansfield, Texas, USA
Living In: Sierra Vista, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by BrittneyT
Reviewed: Feb. 21, 2009
I love this recipe!!! I refuse to use shortening, so I used all butter, but I followed everything else exactly according to the recipe. I'm not a big icing person, but I couldn't stop sampling this one! I used a large star tip & piped onto french vanilla cupcakes for a family birthday party. My mom & stepdad said they would split one. By the time my mom looked over, my stepdad had eaten the whole thing. This recipe is a success!! Thank you!!
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Photo by BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 18, 2009
Sooo good! I only used 2 1/2 cups of sugar, though and it was sweet enough.
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Photo by Lauren5446

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 18, 2009
This is an excellent recipe. Instead I used one cup of solid shortening and clear vanilla extract and add 1/2 teaspoon No-Color Butter Flavor(you can find them at your local crafts store) to make a pure white icing. To make it stiff for floral decorations, just delete 1TBS of milk. You can also substitute corn syrup or water for the milk. To color the icing, do not add food coloring, it will thin out the icing. Instead use color paste for icing which can also be found at your local crafts store in the cake decorating section.
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Cooking Level: Intermediate

Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by mommyluvs2cook
Reviewed: Feb. 16, 2009
Great Icing and very easy to decorate with. Very great tasting as well!
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Photo by mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by Heather
Reviewed: Feb. 7, 2009
This icing is excellent, and SO delicious! I'm definitely going to use this from now on! I had to restrain myself from eating it all right out of the bowl, it was so good! Not too sugary and sweet, which I find is the case in most recipes. I added a bit of extra vanilla than what was called for, and used all butter instead of the butter/shortening mix. I also halved the entire recipe, as I was only making a dozen cupcakes, and it was the perfect amount. This is one of my new staple recipes.
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Photo by Heather

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 31, 2009
Terrific buttercream icing for my chocolate cake. I also used all butter [it IS buttercream, after all] & doubled the vanilla. Whip it well with electric mixer. I use my microwave on DEFROST to slightly soften hard butter first. Yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 30, 2009
awesome, easy, made first cake (sophie's 4th bday cake...hello kitty)
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