Reviewed: May 26, 2012

Great icing recipe! I cut this down to 2/3rds & iced 24 cupcakes with leftovers. I read several reviews & turned my ac down to 70 degrees & had no problems with the consistency. I also used Almond milk with no problems.

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Reviewer:

Stephanie

Cooking Level: Intermediate

Reviewed: May 23, 2012

Half a recipe makes more than enough for a 9" round layer cake. I added more flavoring. Make sure shortening is fresh.

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Reviewer:

wchick

Reviewed: Apr. 19, 2012

Frosting Review- Use very little milk for a med/stiff consistency. I used clear vanilla and the natural color is almost pure white, just barely tinged by the butter. The taste is far supreme to Wilton's recipe. This is my new buttercream recipe and I won't be looking for another, probably ever.

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Reviewer:

Mommy3xyz

Cooking Level: Expert

Reviewed: Mar. 17, 2012

Way too sugary. I split in half (FYI, I frosted one 9x13 cake and still had a TON left), so this meant 1.5 lb confectioners' sugar. From various sources, I gathered that 1 lb of powdered sugar equals 3 1/2-4 cups. Thus 1.5 lbs = 5.25-6 cups. I used only 5 cups (don't like really sweet frosting), followed the rest of the recipe exactly and it was STILL super-sugary, to the point where it was actually kind of gritty. I will use less sugar or try a different recipe altogether next time.

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Reviewer:

Sara P

Reviewed: Mar. 17, 2012

Excellent buttercream. Made as directed.

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Reviewer:

Alilaw

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Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

This review is just of the frosting, which is lovely. I made 1/4 batch (I used 2 1/2 cups of powdered sugar) and it was enough to frost two dozen LARGE sugar cookies. The frosting is fluffy and light. I like my frosting to have a little more flavor so I doubled the vanilla. This is a keeper.

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Reviewer:

rachel93

Reviewed: Mar. 4, 2012

I will have to say I was very skeptical of this recipe, since there is so much sugar in it. Well, my reservations were diminished after I tasted it!! I'll definitely be changing the recipe I use, to this one!! THANK YOU!!

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Reviewer:

breggae

Cooking Level: Intermediate

Living In: Chardon, Ohio, USA

Reviewed: Feb. 13, 2012

Yum! Turns out really well and is easy to spread or pipe. Has a nice sheen to it. Lovely.

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Reviewer:

adriane

Reviewed: Feb. 12, 2012

I use this frosting with all my cakes and cookies!! It holds up in hot weather just terrific!!!!! Wouldn't change anything!!

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Reviewer:

rodak77

Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

Reviewed: Feb. 5, 2012

Super recipe for buttercream frosting! Used this for my daughters birthday cake and it was a hit. My son wants me to just make this so he can eat it out of the bowl, and he's not a big "sweet" eater! :)

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