The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 3, 2009
This was the best frosting I've had. I'm never buying the stuff from the store again. I used butter instead of shortning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 2, 2009
I needed a decorator frosting to edge a cake I was making and this recipe fit the bill. It was excellent in flavor & texture.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 2, 2009
Maybe I did something wrong, I used butter flavored shortening and the taste was overwhelming so I added more sugar and milk, which changes the recipe completely, maybe I would try again, I don't know.
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Photo by Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA
Living In: Milford, Pennsylvania, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 3, 2009
This frosting is rich & almondy. By using a little less milk than called for, I was able to get a thicker frosting that held up really well for making flowers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 4, 2009
I love this frosting!! I didn't have any almond extract so I used vanilla. I only made 1/2 of this frosting b/c I only needed it for the middle of my Patriotic poke cake. I didn't have quite enough frosting so I added a little cream cheese to extend it.It was DELISH!! Next time I will try it with the almond extract(I can't wait!)Thank You very much for a yummy and versatile frosting, Jean!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Photo by Tashawna
Reviewed: Jun. 16, 2009
This is the perfect frosting for decorating!! I'm not crazy about almond, so I used clear butter and vanilla extracts to keep the frosting white, and give it a buttercream taste. My husband, who hates frosting, even liked it.
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Photo by Tashawna

Cooking Level: Expert

Home Town: Effingham, Illinois, USA
Living In: Bloomington, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 16, 2009
I bake all the time, and make frosting all the time. Even though this is really white, and will never go bad in the fridge, that's about all it's good points. The taste of this frosting is awful, and I loathe the thought of feeding pure shortening and sugar to anyone!! I make buttercream reguarly and achieve a very white frosting by using land o lakes butter, and whipping it a tiny bit. It's pipeable, tasty and white.
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Photo by BreeAnn

Cooking Level: Beginning

Home Town: Palmer, Alaska, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 15, 2009
I'm a very serious, though non-professional, cake decorator. I bake and decorate a cake every two weeks, and even made my own wedding cake. First, I have to say, this icing DOES have its place: It's very easy to make, cheap, and kept in an airtight container in the refrigerator, it says good almost forever. I use this for practice all the time, but I *never* eat it. The taste is vile. It's greasy, and most people, myself included, find it way too sugary. There is no reason to serve this to people given there are actually tasty icing recipes out there that are still appropriate to decorate with. If you are coloring the frosting, a traditional buttercream is wonderful. If you must have pure white: marshmallow fondant is good for icing an entire cake, and boiled icing is great for writing and string work. If you need white flowers, gum paste can do the trick. If you absolutely must have *pure white piped flowers* and there is no way around it, I'd check gourmet stores or online to find some goat milk butter, which is pure white if it isn't dyed.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 11, 2009
This is a pretty, pure white frosting and very easy to work with. Thin it for a crumb coat, leave as is for piping, and thin, if you prefer, to frost. The texture is great as well - creamy and fluffy. But it was prettier to look at than it was to eat. I believe it is a combination of factors that made this not as good for flavor -the fact that it was all shortening made the taste flat. Maybe a pinch of salt would have helped that. The almond flavoring, while it keeps the frosting white, is harsh. I miss the buttery, vanilla flavor of other frosting recipes I've tried which are far better. This was one occasion where I pushed most of the frosting off to the side of my plate...
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Photo by tiffscookin
Reviewed: Jun. 10, 2009
This is exactly what I was looking for. I used it for my daughters 4th birthday cake. Having no experience at cake decorating, I found this frosting very user friendly and the cake turned out beautifully. Thanks!
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Photo by tiffscookin

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 29, 2009
This is the Wilton buttercreme frosting recipe and will work everytime. I also add a 'pinch' of salt to cut down on the sweetness. I use 1/2 cup butter and 1/2 cup shortning (without Transfat!). The transfat will break down the frosting. A note on this: this is a crusting frosting which means it will somewhat harden after sitting, which is perfect for decorators as it smooths out and stays. Other flavors can be added in place of the almond for complimenting the cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: May 29, 2009
A good "old faithful" recipe. If you are leaving the cake on the counter, I used water instead of milk. 1/2 butter, 1/2 crisco works best, with a high quality butter, it takes away the crisco taste. The best way to thin it for flat icing is white corn syrup.
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Cooking Level: Intermediate

Living In: Doha, Ad Dawhah, Qatar

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 18, 2009
This frosting was so much easier than any decorator frosting I have used and it turned out perfect! I didn't change a thing in it as I used it with star and writing tips as well as basic cake-covering. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 11, 2009
This is the best frosting I have ever made so far. It is really good. And it holds its shape very well when decorating. It is just right to frost cakes and cupcakes. Everyone whom I have made a cake for tells me that love it and want me to make then more cakes. Well I hope if you stumble upon this recipe you will try it yourself. Enjoy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Photo by Pam-3BoysMama
Reviewed: Apr. 8, 2009
I've used this recipe about 10 times now and it's a house favorite! It's very versatile and can be used as is, colored, thinned, etc. A real keeper!
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Photo by Cat Lady Cyndi (cyndi gephart)
Reviewed: Mar. 16, 2009
This is EXCELLENT frosting for decorating! Will use this often, Thanks!
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Photo by Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA
Living In: Levittown, Pennsylvania, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 23, 2009
unbelievable! perfect and stores great in the fridge. the almond does it.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 12, 2009
Tasted like Crisco. This is regular frosting nothing special better off with store bought.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Photo by mommyluvs2cook
Reviewed: Jan. 2, 2009
This frosting is WONDERFUL and PERFECT for decorating!!!!!
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Photo by mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Photo by lovestohost
Reviewed: Nov. 6, 2008
This is my new favorite icing! I fell in love w/a buttercream recipe from here, but I feel guilty serving it to people because of the raw eggs. I was searching for a WHITE frosting to make to decorate a cake and found this recipe and boy am I glad I did! I used clear vanilla extract instead of almond (fit my cake's flavor palate better) and it was white white! It tasted great and held up well for piping! I added more vanilla, so I also needed to add some more 10X sugar to get the right consistency. THANK YOU for my new go to *butter*cream recipe!!!!
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Photo by lovestohost

Cooking Level: Intermediate

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