Reviewed: Aug. 9, 2008

Great buttercream recipe, I only needed 1/4 of what this recipe called for so I adjusted accordingly. I scooped the finished product into a candymaking melting bottle and melted the icing a bit and then decorated a giant chocolate chip cookie with it. Worked perfectly.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 7, 2008

In fairness to the recipe and its submitter, I prepared this exactly as written--in other words, had I used all butter (as so many others have) instead of half butter, half shortening as the recipe directs, it wouldn't have been this recipe, right? That said, I rated this recipe, as written, 5-star and perfect as written. Would it be equally as good with all butter? Probably, but that would be a different recipe to review. THIS frosting is creamy, not too sweet, spreads easily, and was simply perfect on "David's Yellow Cake," also from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 31, 2008

great

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Reviewer:

rosehimes

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Reviewed: Jul. 30, 2008

This icing was a little thick when I made it which made it hard to pipe onto my cupcakes but maybe I didn't measure it as closely as I needed to. It came together very fast and I had all the ingredients on hand already.

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Jul. 29, 2008

This recipe got lots of compliments on my daughter's birthday cake. I tasted after adding three cups of sugar and found it to plenty sweet, so I stopped at that! I also only used 1 T of milk. I used the food coloring gel to tint the frosing...it turned out perfectly!

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OZBOZ79

Cooking Level: Intermediate

Home Town: Corning, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 29, 2008

First time making this recipe, and I followed the advice and used all butter instead of butter and shortening. Tastes yummy, but after I colored the icing, it started to separate and got a real gritty look to it. Also, by the time I piped my second color, the icing was so runny, it didn't hold the detail. Next time I'll try the shortening and maybe refrigerate for a short time. Problem might have been that I used margarine instead of real butter, but I don't know.

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krystalwhitten

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 17, 2008

I added toasted coconut and it made all the difference especially when frosting chocolate cupcakes!

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Hilary

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Reviewed: Jul. 17, 2008

This is hands down the best buttercream that I have made. I made some adjustments. I used all butter and two cups of sugar (I don't like it too sweet)and I used 1/3 cocoa powder. I needed to frost some chocolate cupcakes. Oh, I halved the recipie so doubble the cocoa if you are making the whole recipie.

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Toosweet118

Cooking Level: Intermediate

Home Town: Mt. Pleasant, Tobago, Trinidad And Tobago

Living In: Tarrytown, New York, USA

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Reviewed: Jul. 16, 2008

Very good and easy to make. I think it would have been sweet enough with just 2 cups of confectioners sugar. I have a huge sweet tooth and this was a very good icing, it tasted like a local bakery's icing here in Texas. I used this to frost sugar cookies and it went great with the cookies!

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I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 8, 2008

The Crisco wouldn't dissolve so when I went to ice my cake it was clumped with it on the cake.

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Snorkohls

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Reviewed: Jul. 6, 2008

Never made butter icing before. This was so simple to make and tasted good. Used butter only as didn't have any shortening. Was difficult to spread so will add more liquid next time and slighlty less sugar as it was a tad too sugary. 1/4 of the recipe filled a 9inch cake with no topping.

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ButtercupBento

Cooking Level: Intermediate

Home Town: Stoke-On-Trent, Staffordshire, England, U.K.

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Jul. 5, 2008

I made this recipe the first time with all butter, but the consistency didn't hold up as well with all butter. I made it with butter flavored crisco the second time and it worked much better for my cake. I love this recipe. It is so good and the best buttercream icing by far!

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SouthernBelle29

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Reviewed: Jul. 1, 2008

The best buttercream icing. It is fail proof. I mix the coloring in before adding the liquids. ( I am in Europe and you can only get liquid food coloring). I also add orange or lemon zest. The kids love it. Great for school.

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Reviewer:

Joy

Cooking Level: Expert

Living In: Bowling Green, Ohio, USA

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Reviewed: Jun. 21, 2008

Great icing recipe. As per the reviews of others I substituted a stick of butter instead of using the shortening and the results were perfect.

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Reviewer:

lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Jun. 20, 2008

Simple, easy and tastes great. Easy to decorate with.

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Caroline J

Cooking Level: Intermediate

Living In: Dawson Creek, British Columbia, Canada

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Reviewed: Jun. 20, 2008

EXCELLENT!

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DAWNROD

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Reviewed: Jun. 15, 2008

I did not have enough sugar but I see through some reviews that others used the same amount I did. I did not enjoy it as it tasted to buttery. And the texture was not to my liken. But again, I used less sugar and more milk and vanilla as per one review.

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Butta

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Reviewed: Jun. 2, 2008

This recipe whips pretty nicely, but it's far too sweet in my opinion. Should've followed others recommendations, but I like to try to do the original recipe first to give it a REAL rating based on the actual recipe that was given. I know buttercream icing is supposed to be sweet, but this was a little much I think.

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ashleymrivers

Cooking Level: Intermediate

Home Town: Geneva, Ohio, USA

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Reviewed: Jun. 2, 2008

Great icing, made this for cupcakes. Didn't have a problem with using liquid coloring. I halved the recipe and it frosted 12 large cupcakes. I also used butter in place of the shortening too.

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