Reviewed: May 16, 2012

This is an easy recipe to follow. I only used 1 stick of butter, and about 1 Tbs of Heavy Cream and between 1/4 & 1/2 cup of powered sugar. It does have a strong butter flavor which is ok with my mom as she loves butter. I think it is too buttery and I would add more sugar if it was for me. It was for my mom for Mothers Day, so less sugar and more butter flavor this time.

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dolphinsgal84

Reviewed: May 13, 2012

If I could rate this with more stars I would! the first time I halved the recipe, thinking I'd have enough for 24 cupcakes... sadly I did not. It iced about 12 (heavily) the only think I did differently than the recipe stated was I added about a teaspoon of vanilla. This is my go to icing recipe from now on. The ten minute whipping is the key, and unsalted butter!

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Reviewer:

Amanda

Cooking Level: Expert

Reviewed: Dec. 21, 2011

We tried it on Christmas cookies this year AFTER trying a flop recipe. Thanks for saving the day it was fabulous and so yummy...adults and kids alike raved over the cookies!

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Reviewer:

Leah

Home Town: Brinkley, Arkansas, USA

Reviewed: Dec. 14, 2011

I did not care for this recipe.

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Reviewer:

mmunoz22

Reviewed: Oct. 3, 2011

excellent BUT please follow directions. This requires a lot of beating otherwise it is not successful. Like most things, the results are worth it..............not too sweet or cloying.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Aug. 10, 2011

Yummy! I made mine yellow for a lacrosse ball cake and it was fab! Tasty and easy to work with!

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64Kylee

Cooking Level: Beginning

Living In: San Jose, California, USA

Reviewed: Jul. 29, 2011

I had never made this kind of frosting. Usually I do Icing (milk, confection sugar, vinilla. Simple-I don't even use a recipe) I like the taste of the icing much better but that is no fault of this recipe. I needed frosting to go under Fondant because I find the Fodant by itself unappealing. At first I didn't think it was going to make the amount promised (2 9in cakes) but after whipping the butter for more than 10 minutes and adding the sugar and cream I had more than enough. I don't know how much sugar I added but it was more than a cup--I kept adding a little at a time to cover the overwhelming butter taste. I also added more cream so the extra sugar wouldn't weigh down the fluffyness ( I used confectionist sugar, I do not recommend regular sugar) It came out very light and fluffy. It is very rich, not something that I would want to eat a lot of. The cake came out beautiful and everyone exclaimed over the frosting so it was a hit. Although next time I would add vanilla. I think the trick is to add the sugar and cream to taste and not stick to the recipe and maybe add some flavor extract of your choice. I am sure I will use this again.

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Reviewer:

entwife74

Reviewed: Jun. 21, 2011

Like eatting butter

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Reviewer:

Lindsay

Reviewed: May 24, 2011

If you make this don't use salted butter otherwise it just tastes like whipped butter. I actually ended up using about 3 cups of powdered sugar because otherwise it just tasted like butter. I was aiming for a light buttercream frosting. Next time I will make traditional buttercream frosting, then whip some cream and fold them together to get the lighter texture I want. I ended up adding 2 TBSP. cocoa powder and 1/2 cup of powdered peanut butter to make give it a pleasant taste and mask some of the butter taste.

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Reviewer:

Chaychee

Cooking Level: Beginning

Home Town: Provo, Utah, USA

Reviewed: May 3, 2011

I had to review this. Here's the scoop -- fresh out of the mixer, this is one of the most incredible whippy happy goodness icings I've ever eaten. It has an incredible fluffly texture and is rich and decadent. I put a 1/2 tsp of almond extract for flavoring, and I couldn't keep the family away from it. However, once the icing has been refrigerated, due to the high butter content, it is hard and the flavor does swing over to the "butter lightly flavored with sugar" taste. Not to say that it's bad, but when cold, it is "peelable" off the cake. The solution? Let it warm up to room temp before you serve the cake again, and voila, you have happy whippy goodness again. I think perhaps the difference in taste/texture after refrigeration is why you have the varied hate/love for this recipe. As written is it really good and fluffy. Great icing! Its just not something I think is at its best when served cold. I so wanna try this with a little bit of orange zest on a lightly orange flavored cake! YUM!

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