Reviewed: Feb. 16, 2008

What's not to like? Butter, cream!! In case anyone else has the same question I did, I found the mixture should be beaten right away not allowed to cool first. This frosting is delicious.

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10 users found this review helpful

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mariel 89

Cooking Level: Expert

Home Town: Syracuse, New York, USA

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Reviewed: Mar. 31, 2007

I didnt like the taste too much, but it was alright. As someone else said, dont cook the sugar first because it will harden pretty much instantly and be stuck once it cools.

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5 users found this review helpful

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Jess51725

Cooking Level: Expert

Living In: Westfield, New Jersey, USA

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Reviewed: Sep. 9, 2005

This recipe was a little hard to follow and you really shouldn't set melted sugar "aside," as it will solidify inside whatever you put it in. The frosting however tasted awesome, I would just suggest that you melt the sugar while you're making the second mixture, and add it in as soon as the sugar dissolves.

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18 users found this review helpful

Reviewer:

HELLODJ

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 9, 2004

This frosting is incredibly delicious! It really has a TRUE caramel flavor. It was time consuming, and a little tricky to get to the right consistancy, due to my substituting half and half instead of the heavy cream. If you do that, allow for extra boil time to reduce the moisture level. This frosting has the texture of a thick glaze, so bear this in mind when spreading it. It's not going to look like butter cream on your cake. It will, however, be the most delicious stuff you've ever put on a cake!

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18 users found this review helpful