This recipe was very delicious. My only problem with it is that it took me a couple of tries to get it right. Make sure you let the butter beat for a long time.

It came out too mushy using butter alone with the heavy whipping cream and 10X [confectioners' sugar]. I'm inclined to stick (no pun intended) to just butter, milk, 10x, and flavoring. I've found it best to use equal amounts of butter AND shortening to avoid that buttery taste. IT WORKS PEOPLE!

Unless you like eating a stick of butter on your cake I would not make this frosting. I think there must be a typo, I added 1/2 butter to 1 cup sugar and 1 cup cream and this came out really well, I also added some vanilla essence to give it some flavour.

As a cake designer and baker I found this recipe to be one I will use over and over again! I have tested many and this tastes and looks like an authentic Italian buttercream...but with less work!

I did not care for this recipe. I bought fresh butter and cream just for it. I don't recommend it to anyone.

As some other posters have recommended, I did use unsalted butter and whipped it for the full 10 minutes, probably more, and it still tasted like whipped butter. I ended up adding about 4 times the recommended amount of sugar plus 2 tsp of vanilla and it was just ok.

It tasted like pure butter no matter how much extra whipped cream or sugar I added. Even my boyfriend, who will eat anything, disliked it. I was making a cake for a birthday at work tomorrow, and this frosting ruined the whole cake, and now I have nothing to bring in tomorrow.

It does take some time to make, but we LOVED it. The best frosting I have ever tasted. Must use unsalted butter!!!

Ultimately, on the cake, this frosting had a wonderfully light texture, but it was way too buttery for my family's tastes. Because it's real butter, it doesn't leave a filmy residue in your mouth, but even with unsalted butter and more sugar than the recipe called for, it was just too much butter. I don't bake many cakes---maybe three a year for our family birthdays---so when I do bake, I don't take shortcuts, and I don't mind the indulgence, but again, this recipe kind of "takes the cake," if you can pardon the pun. It was difficult for me to enjoy, even once I got past the butter consistency, knowing how much butter and heavy cream I was eating.

This IS like "licking a stick of butter," as one reviewer wrote! 2 cups of butter is a lot of butter. I would never recommend this recipe. Was the "2 cups of butter" a typo? It should be 2/3 cup of butter at most!

Nice texture resulting in a pretty and very easy to use frosting, but agree with others in that it is just too buttery. My husband described it as "a bit like licking a stick of butter", but he ate every last cupcake so who can complain.

Totally worth the time and effort. A definite keeper!

It just tasted like butter. Stick with the traditional buttercream

very good in our eight layer cake! spread very thin in between layers gave it a rich delicious taste. I would make again.

This frosting was incredible! I used some cocoa to make chocolate and it tasted like chocolate ice cream! I'm surprised there was any left for the cake!

I love this recipe. It's almost like very thick whipped cream. You absolutely must use unsalted butter, though. Otherwise it will taste like whipped butter, as many others have said.

texture perfect for frosting cakes- but its pure buttah!!!!!!

It tasted like butter to me. I might use this on quick breads but not for a cake.

This is the best frosting I have ever tasted. I added a teaspoon of vanilla and an extra 1/2 cup of powdered sugar. Great on Chocolate cake!