Reviewed: Feb. 19, 2012

This did NOT work. Way too runny and it overall tasted nothing like buttercream. Way too much work for the end result.

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Reviewed: Feb. 14, 2012

I made this for my daughter and niece to frost their v-day cupcakes with. Followed the recipe to a T. Refridgerated the mixture for over an hour and while it did set a bit, it is still nowhere NEAR a frosting consistancy. It was a total waste of 6 eggs.

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AbreighMom

Cooking Level: Beginning

Reviewed: Feb. 13, 2012

This was a unappealing, unappetizing icing. I made it following the recipe to a T. I then began the Wilton buttercream recipe I know and love....don't think I will be trying something new for a little while now....

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BAdrianna

Reviewed: Jan. 10, 2012

Could use more flavor. This frosting also turned out a little soft, but overall pretty good.

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Baker75463

Cooking Level: Expert

Reviewed: Dec. 21, 2011

Tasted like sweetened butter.

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caseyk30

Reviewed: Dec. 1, 2011

Let's start by saying that I am a college student that is in a tiny apartment kitchen on campus. This recipe was amazing. We did not get it to become fluffy but two reasons are behind it. We melted the butter by accident and we had no electric mixer. So the mixing that was supposed to be ten minutes long ended up being around 45 minutes of arm cramping whisking intermixed with periods of it being in the freezer. All in all, great recipe, even if you have to hand mix it!

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Russty32280

Reviewed: Nov. 8, 2011

I almost gave a low review: I had problems with the egg whites lumping and for a moment thought about tossing the batter. But, I decided to stick to it and salvage the ingredients by straining the egg/sugar mixture. I also found mysef adding more confectioner's sugar because it just wasn't sweet enough for my taste (and I'm not too much of a sugar fan). Also, I didn't care for the slight egg smell that the frosting had prior to cooling in the fridge. At any rate, I ended up loving he recipe. In fact, I wish I would have added a little less confectioner's sugar. It spreads well, refrigerates great and makes your cake taste so yummy! I made it for a white cake. I will use this over and over again. Ps: I cut the butter by 1/4 c. and increased the vanilla by 1/4 teaspoon.

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Nena

Cooking Level: Intermediate

Living In: Santa Maria, California, USA

Reviewed: Sep. 14, 2011

This recipe is very buttery, tastes like sweet whipped butter. I would add more sugar or less butter if I made it again. Following the recipe to a T left it light and fluffy if you're looking for a frosting like that.

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NicoleK

Reviewed: Jun. 3, 2011

This is delicious and great for white cake. We ended up adding about 12 tablespoons of confectioners sugar to make it less runny. Also, we put it in the fridge for a little to let it set and that gave the frosting a better consistency.

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