Reviewed: Sep. 1, 2009

This recipe is fantastic, the flavour was delicious and my guests loved it! However, I wasn't a fan of the powdery texture the added couple tablespoons of icing sugar gave it. If I were to make it again (which I definitely will) I think I'd skip on the icing sugar - I think the thickness of the icing without it would be fine, and worth the smooth creamy texture I'm looking for.

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Kristen

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Reviewed: Jul. 20, 2009

This was great...not too sweet. Will definitley make this again.

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deedee2ks

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Reviewed: Jul. 5, 2009

This is a good one... it is so fluffy... and white, perfect for the flag cake. It does seem to have the constancy of marshmallows. I'm on day two, and it has not gotten hard like others have written, but I did refrigerate the left over cake and wrap with saran rap. This would be GREAT inside to chocolate cookies like Moon-Pies! I'm going to try that next!

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jen4clarke

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Reviewed: May 16, 2009

though i never tried it before,this recipe is great. but i recomend using paste colors, and 1/8 tsp of cream of tartar instead of salt. also it reminded me of the filling in cream horns....it's so sweet.

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mary,n

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Reviewed: Feb. 21, 2009

I have been using this recipe for 10 years now. This is a classic, soft, fluffy and not so sweet frosting. This goes well with sponge cakes. This is also the very first frosting I have ever used and I absolutely loved it! I am using this recipe right now for my cakes in my cake shop. It is a hit! The costumers loved it because it is fluffy and it's great for decorating cakes and cupcakes too.

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Cam_JaZz_Hale

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Reviewed: Feb. 8, 2009

Great recipe! so white and fluffy. Not too sweet. Probably not great for detailed decorating. It looks like dairy queen soft serve ice cream or whipped marshmallows. If you don't use a thermometer then you may run into trouble. The first time I made it I thought that I had boiled it for what seemed like an eternity but when I checked it with the thermometer it wasn't quite ready. You can get a thermometer at Michaels. Well worth it This is my go to recipe unless I use cream cheese or choc icing.

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Yummy Mummy

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Reviewed: Jul. 4, 2008

Wow is all I can say about this recipe. I just made it for the 4th of July Flag cake and it came out so nice. Yes, it did take a while(at least 1/2 hour) to come to the consistency it was supposed to be but it was worth the effort. It tastes and spreads wonderfully. Definitely a keeper.

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suzyq

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

This frosting took 90 minutes to make. I thought it was good alone, but on the cake nobody liked it. It also was impossible to color with food dye. It takes way too long for mediocre results, sorry.

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Rochelle

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2008

What a great frosting. I did not use vanilla and quite frankly, I didn't miss it. The recipe was very accurate. I did need to add some powdered sugar to increase the thickness. Don't be afraid that it's not thick enough. If you try to ice your cake you will see that it just looks thin. It has the consistency of whipped cream. I can't see using this as a decorating icing. This was perfect for the cupcakes I made and the amount was enough to ice 26 average cupcakes. This is a perfect marshmallow icing and I sprinkled some coconut to half of the cakes. Thank you for this recipe. It was perfect.

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luv2bakecookies

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

This is a definite keeper. I printed the recipe out with photos and everything to remember. This recipe goes so well with those July the 4 cakes with the strawberries and blueberries, and everything inbetween! We had so much fun making this. Be careful to estimate the correct time the mixture has been in saucepan. We threw the first batch out and it was rock hard!! The corn syrup will solidify. The second batch was much better. This whips up so well on almost anything and is easy to spread.

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FrankiAndPaul

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 24, 2007

I've made this twice now and it turned out great. I do use a candy thermometer though and clear vanilla extract. I Love how white this frosting is.

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DuncansMom

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Reviewed: Jul. 4, 2007

Making this icing was a disaster. I made it as part of the flag cake and the 1st round, the vanilla made it look very brown (so don't use too much vanilla). The 2nd round, I beat and beat and beat the darn thing, but it ended up like melted whip cream. I put it on the cake anyways and it was "ok." Everyone loved the actual flag, but this icing really ticked me off. At least my mom got a good laugh out of it! ;-)

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chomberger

Cooking Level: Beginning

Home Town: Grosse Pointe Woods, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Jan. 1, 2007

Followed the instructions exactly except I used cherry juice instead of water. It turned out perfect. Delicious!

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RABORELLO

Cooking Level: Intermediate

Living In: Salisbury, Maryland, USA

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Reviewed: Nov. 22, 2006

I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious once it happened. I kept some cupcakes covered on the counter and the icing did harden a little the next day; the others I kept in the fridge and the icing was still soft.

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Jul. 4, 2006

This is a really great icing recipe. I used it to make a flag cake and made all of the recommendations on the All Recipes article. Although this recipe did need your full attention at all times, it was delicious, easy to spread, and looked fantastic. Thank you for the great recipe- I will for sure be making it again.

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Chrisa

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2005

After making this recipie the icing hardened right away and became to crusty and stiff to use. I do have a feeling that the sugar may have boiled a little too long. It tastes good, though; but, I can't spread it on a cake.

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