Reviewed: Oct. 2, 2009

This is, hands down, the best buttercream frosting/icing I've ever made. Tastes great, smooth consistancy, Ices cake beautifully. May need to refrigerate a bit if you're going to pipe icing out of a pastry bag to decorate, though.

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Mothersweetness

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Reviewed: Jul. 25, 2009

Way too runny

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Her Royal Highness

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Reviewed: Apr. 23, 2009

I am a male in my 50's and never made frosting before that I can recall. This is great stuff. As I heated the egg yolk and sugar water I was concerned I would have fried egg. I used a low heat and "voila". I usually don't follow recipes closely either. I did moreso here. It's great! It tastes and feels like I always wished frosting would. You rock, baby!

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Terry

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Reviewed: Dec. 12, 2008

Maybe I did something wrong? I think I followed the recipe, but it came out as yellow goo. Tasty yellow goo to be sure, but goo nonetheless. I have trouble calling this icing, even after refrigerating, therefore it gets a 2 star rating.

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tygrlilly

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

While this recipe is okay, it just isn't right. First, the minor problem of the color being very yellow. It is the color of butter, maybe a little more yellow than that even (from the yolks). Second, and most important, the consistency is that of whipped butter. It is so smooth and not super sweet and it really seems like mildly sweet butter more than frosting. The texture is so butter-like, that even if it was sweeter, it'd be hard to overcome the texture. It is not what I hoped for. An Italian Meringue Buttercream is a similar texture, but is white, and if you like this frosting, would be a good, colorless alternative. For what it's worth, the recipe makes roughly 4 cups.

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FLIESE

Cooking Level: Expert

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Reviewed: Jul. 10, 2008

although the only downfall is how long it takes for the sugar mixture to cool down, this is the best frosting I have made and it is always a hit when I make it for the family!

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Justine

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Reviewed: Jun. 24, 2008

This was excellent! I have never made icing like this before and I'm glad I gave it a try. I used it on top of a chocolate cake and they went really well together. I used vanilla paste instead of the extract which gave it the look of homemade vanilla bean ice-cream. Will make again, thanks for the great recipe. :)

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Clare

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

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Reviewed: Jan. 14, 2008

This was very good. Had a vanilla-custard-butter taste, must be from all the egg yolks. You do need to refrigerate the frosting so the butter has time to solidify, so don't add extra sugar until you give it a chance to set! After I took it out of the fridge , I whipped it again for a couple more minutes, so buttery! Yumo!

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Tammie

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

I thought this was going to be much more "putsy" than it was. Going by previous reviews, I made sure the yolks were cool enough, and only used the recommended amount of powdered sugar and it worked great! It's so silky and just the right sweetness. I've found a new family favorite that I'll be using again and again! Thank you for sharing!!

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jodes72

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Horicon, Wisconsin, USA

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Reviewed: Nov. 17, 2006

This was good, but I ended up adding 2 cups of powdered sugar rather than 6 T. The mixture was just to runny to set up without the extra sugar, but at the end the taste is excellent. I think the amounts just need adjusted.

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shan~

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

My eggs cooked up a bit, maybe lack of stirring "constantly"...I'm not sure. Though it really didn't inhibit the flavor at all. You could just see speckles of egg in my frosting. I used on top of a one bowl chocolate cake from this site and shared with my mother for her birthday...she said thanks!

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