Reviewed: Mar. 8, 2009

The only thing I did different was use Powdered Sugar instead of white sugar. It came out just like the whipped cream frosting I've had from bakeries. I WILL suggest the following: make sure you use butter and not margarine or spread. Also, really beat it well. It takes awhile for the evap milk to start setting.

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TREESAP

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Reviewed: Jun. 15, 2008

My husband LOVES this frosting, I add a little more sugar and vanilla to give the flavor a boost.

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Jespooky

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Reviewed: Sep. 4, 2007

This recipe was one that I decided to try because it seemed easy and I had all the ingredients in the house. Along with what other raters have to say, I found it quite waxy tasting when in the bowl, but when I tried it spread thinly on a cupcake, it tasted fine. I probably wouldn't be making it again, as there's nothing extraordinary about it and it just wasn't what I was looking for.

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Polexia

Cooking Level: Professional

Home Town: Vancouver, British Columbia, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Feb. 13, 2007

I was looking for a recipe without regular milk as my friend is lactose intolerant. This recipe is a go!

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Rebecca LaBelle

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Reviewed: Feb. 10, 2007

This frosting was to thin and did not have a great flavor. I had to keep putting the cake back in the refrigerator so the frosting would be managable.

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luvsit04

Cooking Level: Intermediate

Living In: Coal Valley, Illinois, USA

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Reviewed: Jul. 3, 2006

I had a similar recipe but had lost it. This was pretty good. I think mine used all butter. If I were to make this again, I would subsitute the shortening with butter, I didn't enjoy the flavor as much.

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