Reviewed: Nov. 15, 2009

*This reviews the frosting only* I was looking for a buttercream icing recipe to use consistently for the cakes I make as part of my side business. And this is it. When it is done, it taste like the center of an oreo. It is phenomenal. My fiance who doesn't even like buttercream (weird I know!) loved this! If you are looking for a buttercream to use, use this! And, note, like everyone else says, this make s HUGE batch of icing. I decorated an 11x15 cake with this and had just enough! (It was 2 layers and filled with a ganache) I originally put this with a chocolate cake and let me tell you, it tasted like a soft oreo. If you are looking for a standard recipe...use this...it's delicious.

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The Future Mrs. Berteau

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Kenner, Louisiana, USA

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Reviewed: Oct. 20, 2009

This was very good buttercream. I used heavy cream instead of milk and added a bit of almond flavoring. I piped it onto cupcakes using a 2D tip, and everyone at the Fall Festival thought they were store bought. Will use this one again.

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Oct. 18, 2009

I only made the frosting from this recipe but it was delicious. Can't really say much more, great recipe.

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Geoff

Cooking Level: Intermediate

Living In: Le Roy, New York, USA

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Reviewed: Oct. 7, 2009

Very easy, uncomplicated and reliable buttercream. I made half the recipe, which very generously frosted 24 cupcakes with some left over. Because I piped the frosting and wanted it stiffer, I didn't use all of the milk (I used half and half) called for - added most of it in, then adjusted until I got the consistency I wanted. You can't go wrong with this one!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 17, 2009

This is the BEST frosting recipe by far! I did do a 1/2 T vanilla 1/2T Almond, but other than a little flavoring-I changed nothing. I had to hold my kids back from licking the bowl!! I highly recommend this one! Yes, it does make a ton. I frosted 63 cupcakes and still have enough for a 9 x 13 sheet cake.

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SASHIROO

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Sep. 3, 2009

This is a great recipe to decorate with. It's temperature picky, but that's no big deal. This makes a TON of icing, and I slowly add the powder sugar until it reaches the right consistency, I don't think I used as much sugar as was called for.

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marahlf

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Reviewed: Aug. 21, 2009

This frosting is a dream to work with! I've only taste tested, haven't tried the finished product yet but, it did taste really good from what I could tell. I'll definitely know more tonight when we try the cake. I loved that it made a lot of icing. I added an extra 1/2 tablespoon of vanilla and I didn't use near as much sugar as called for. I added extra shortening as needed. The cake turned out beautiful! ***UPDATE*** I tried the frosting tonight and really loved it. It wasn't overly sweet like most frostings and it just had a great flavor. My son has a b-day coming up and we will definitely use this for his Spongebob cake!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jul. 26, 2009

Good buttercream frosting. I didn't find it tasted too much like shortening, as I do with many others.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 26, 2009

Used a different cake recipe, but chose this for the frosting. I scaled down to 2 servings, and tried doing the math from ounces to grams and ended up with something a bit off because I could not get the icing to hold a shape even chilled; kept adding powdered sugar till I sort of/kind of could work with it. Will try again some cooler day. Maybe when I have ounce measures about. It was fun. Rating 5 for flavor and because my mis-measurements should not bring it down.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: Jul. 15, 2009

Really Great. Stiff enough for roses to hold up and has a nice crust, not too soon but soon enough. I used almost all the milk (after I took some out for the roses) and had a frosting that worked for pipping and spreading. Tastes great also, not super sweet. I had enough to cover 24 cupcakes and 3 single 8" round cakes. And I have some left. This makes a lot.

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: May 6, 2009

Great Frosting! Easy to make, and tastes really great! I made a (9x12) sheet cake that I cut up and made into a Roblox character (looks like a lego guy). I used a lot of frosting, and had a lot left over. The cake was flat and not dimensional. My 9 year old loved it (I just made it up, nothing fancy...but looked really cute...for a beginner).

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Heather

Cooking Level: Intermediate

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Reviewed: May 4, 2009

Used the frosting on a cake and cupcakes, It took color well (liquid coloring didn't make it too thin or greasy) and was a great consistency for piping.

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Designated Baker

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

I have used this recipe several times, and it has been perfect every time. Way better then store bought.

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PAINTGIRL2U

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Encino, California, USA

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Reviewed: Apr. 7, 2009

I'd give this one 10 stars if I could. Here's my confession: we are big fans of Costco cakes in my family, particularly their buttercream frosting. It's not fancy, but it's darn good. I've been looking for a "clone" recipe for years...and this is it, only better. This recipe exceeded my expectations in every way. It's easy and inexpensive to make with ingrediants you probably have on hand. The frosting keeps wonderfully in the fridge, so make a full batch. Word of caution: don't skimp on the powdered sugar or it will be too thin. Follow the recipe and then save it to your recipe box!

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Lorna

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

Excellent recipe...not very greasy at all. I used a mixture of vanilla extract and rum flavoring. Recipe makes a ton of icing...too much for only cupcakes or icing just the outside of a cake. Theres enough to ice between several layers. Because it makes so much, I am only giving 4 stars b/c I had a lot wasted for just cupcakes...maybe I should have read the reviews first and then I would have known better!

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afb

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

best frosting EVER

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peak

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Reviewed: Mar. 6, 2009

This was amazing and it made decorating a breeze!!!

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rabernicken

Cooking Level: Intermediate

Home Town: Retford, Nottinghamshire, England, U.K.

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 3, 2009

This is the best buttercream recipe I have found. I tried many recipes without shortening and could never get the right consistancy or flavor I wanted. You can not taste the shortening in this recipe at all. I used almond extract in mine as well and it was great. I made 3/4 of the recipe and still had to freeze some remaining after doing a crumb layer and decorating a heart shaped cake. It works well with detailing and writing. Will used this one from now on!

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BeckyB

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Reviewed: Feb. 24, 2009

WONDERFUL FROSTING! This was the 2nd buttercream recipe I tried and it was so much better than the first! (less greasy) Great for decorating and good tasting.

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Mich

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Reviewed: Feb. 23, 2009

This is quick to make. As others have said there is more than enough frosting for a regular 2 tier 9"round cake. The taste is great, and no "crisco" flavor or left over texture in your mouth. Heavy cream can be substituted but all I had was 2% milk and it worked out fine. I also only had salted butter so I used that and left out the 1/8 salt. I did not have a problem with the icing separating or spreading, I am not sure why others had a problem, my house is set at 67degrees. I did add a little more vanilla to taste but otherwise left the recipe as is. I will make this again. 3 1/2 cups = 1pound of sifted powdered sugar.

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cblasher

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