Reviewed: May 1, 2012

Tasted too much like butter. Egg white added nothing. Won't make again.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Mar. 30, 2012

uncooked egg white. No thank you!

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Reviewer:

carolynahrendt

Reviewed: Mar. 22, 2012

I had a lot of problems with this recipe. It was okay on my cupcakes when spread thin though. Mine was the opposite problem of everyone else. Mine was too thick and after mixing it for more than double the time it deemed necessary, I still couldnt get it to thin out. Also, the texture was not a very nice one, but that was probably because of the flour. I added a little more milk and it was ok, but it took a while. In the end, it was pretty good on the cupcakes.

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Reviewer:

emschick4life

Reviewed: Jul. 3, 2011

I'll give it 2 stars. One star for ease and another for flavor. Unfortunately, this frosting, as directed, is as runny as a cake batter. I added 4T of extra flour, and it was still runny. I added another cup of powdered sugar, and it came a bit closer to the right consistency. It was dingy from the colored vanilla (I'll use clear next time or omit), as well. Overall, I would not use this particular recipe again. However, there are some reviewers' versions that have possibility.

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Reviewer:

Kayla

Cooking Level: Intermediate

Reviewed: Jun. 23, 2011

I have been baking for years and have tried several frosting recipes. I can honestly say this one is the best overall for taste (not to sweet) and is so easy to work with.

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Reviewer:

780mommy3

Reviewed: Jun. 5, 2011

Very good!

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Apr. 20, 2011

It was ok. If it hadn't been on a cupcake, it would have been inedible.

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Reviewer:

JulesUtah

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Plain City, Utah, USA

Reviewed: Mar. 21, 2011

What wonderful frosting! I love the little bit of salt in it, it gives it that salty/sweet thing in the same bite. Is not too heavy or overly sweet. Was the perfect consistency for spreading. I made it twice and the second time left out the egg whites (worried about salmonella for my little one) and was just as good. Yum,Yum!

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Reviewer:

sandmama

Cooking Level: Expert

Reviewed: Feb. 28, 2011

Easy, delicious and not too sweet. Goes perfectly with a wedding style/almond flavor cake. I used butter flavor shortening because that's all I had, and it was very good.

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Reviewer:

tarataylor914

Reviewed: Dec. 24, 2010

was hesitating about using this recipe. actually used the recipe given by Betty crocker and it was a disaster!! spent almost 10min mixing the mixture but only a watery gooey mixture formed. having panicked, i tried this and it was wonderful!! though i find it too sweet to my liking. shall try it again next time!!:D

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