Reviewed: Oct. 20, 2008

Great basic recipe. After reading other reviews, I started out by adding 2 1/2 cups of sugar, which I upped to 3 for the correct consistency. It would have been far too sweet for me otherwise. With this change, it was just the perfect amount for icing 2 separate round cake layers. Also tinted nicely for a child's bday cake decoration, and sets up well when it's refrigerated.

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Poulette

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 19, 2008

Great for piping if you follow the recipe. If it seems a little stiff, just add a few extra Tablespoons of milk at a time until you get it to the desired consistency. If you put too much milk in it, the icing won't set up well for decorating with details.

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Melanie

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Reviewed: Oct. 14, 2008

Awesome recipe! I make all my kids bday cakes . Great recipe for decorating! ThANKS!

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nanette00

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

This is a great decorator's frosting that can easily be adjusted, depending on the nature of your cake. I made mine as follows: One and half cups Crisco, 1/2 cup butter (softened), 2 t. vanilla extract (clear), 1/2 t. butter flavoring, 2 lbs. powdered sugar (8 cups), 6 T. heavy cream, and a pinch of salt. I added the extra salt to balance out the heavy sweetness of the sugar. If you want a stiffer frosting (suitable for making roses and other decorations), just reduce the amount of liquid.

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 12, 2008

We used this recipe to decorate cut-out ocokies. Since we only had 1/2 cup butter available and did not want a huge batch, we only added 1/4 cup shortening and 3 cups conf. sugar plus 1 Tbsp. milk and the vanilla. We had to play around with it to get it the correct consistency. It was okay and sweet enough but still needs to be perfected or tried again with success to warrant a 5-star rating.

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macraw

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Reviewed: Oct. 12, 2008

This is an excellent recipe. I wouldnt change anything, as the other reviewers have. I think the shortening allows it to hold up better, and from a professional standpoint this is perfect to decorate with. Thanks!

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 7, 2008

This icing melts in your mouth and is a great complement to the recipe for The Best Rolled Sugar Cookies. I only used 3 cups of the confectioners sugar and it was plenty sweet. I also used all butter, no shortening.

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AprilT

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 29, 2008

Delicious! I used all butter, no shortening and 3 tablespoons milk.

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Karrie

Cooking Level: Beginning

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Reviewed: Sep. 28, 2008

This recipe is AWESOME! I used to work for a bakery and wanted a recipe just like the one they used for their butter cream ... THIS IS IT! I used all butter, no shortening, only 3/4 the amount of sugar, and only half the amount of milk. The butter cream turned out quite smooth, fairly white, and just tasted amazing. Thanks!

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JellyFish

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Reviewed: Sep. 27, 2008

Great base recipe. I've been playing with this one for over a year. I now use only whipped butter and less shortening than the recipe calls for. I also add more milk and 1 tablespoon of butter flavor. To make chocolate buttercream add 3-4 tablespoons of coco powder.

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deannamarie

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

It was amazing. The color and consistency were perfect.

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Ruhi

Cooking Level: Intermediate

Living In: Trenton, New Jersey, USA

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Reviewed: Sep. 17, 2008

I followed the directions exactly as written and this made a delicious frosting for my yellow cake. I topped it with shredded coconut for our favorite cake. Excellent recipe!

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Sep. 7, 2008

This was awesome. I used it for my son's birthday cake in June and I gave it to my sister for her son's 1st birthday cake just yesterday. Everyone loved it. Thanks for such an easy and delicious recipe!

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NAPRIL

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Sep. 7, 2008

I needed a recipe for frosting cupcakes for a friends birthday and decided to use this. It was scrumptous!!!! I will never do store bought icing again. I varied from the recipe by using all butter, but followed everything else to a "T". It was so creamy and the taste was outstanding. Thanks for sharing!

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 2, 2008

I am giving this 5 stars, but I actually made the icing using all butter, no shortening. I also sifted the 10x sugar. It was creamy and delcious and the perfect consistency to use with decorating bags and tips. This one is a keeper. Thank you.

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bn

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Reviewed: Aug. 31, 2008

easy, fast, and tasted great

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Alisha J

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 28, 2008

I used all butter and it was awesome. The first time I made it I mde it with butter tastin crisco and it was way to sweet. Just use all butter!

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S Buser

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Palm Springs, Florida, USA

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Reviewed: Aug. 26, 2008

one day I tried it at my house and loved it on the sugar cookies and another family had to take some from us. Every one should try it

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slayerkin105

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

Absolutely tasty, beautiful color and it LASTS as long as the cake does. I finally have a SUPERB icing recipe.

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hermie

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 14, 2008

Very quick and easy to make! I used it to decorate my daughter's Little Mermaid birthday cake. It was delicious! I used all butter rather than the shortening and I wouldn't change anything else!

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