Reviewed: Oct. 21, 2009

My recipe did turn out in regards to consistency, I could taste the fresh raw egg white through, and decided to add cocoa powder to remedy this. In the end I was far too concerned to use this icing for preschoolers cupcakes due to the raw egg. I looked up food safety information from egg producers and they highly recommend that individuals do not eat raw egg products due to salmonella. Therefore I cannot give this recipe any more then a one. I would be interested to see an adapted recipe posted with dried pasteurized egg white from the person who made the change.

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Jenn Stavert

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Reviewed: Sep. 25, 2009

It didn't really work for me either! At least not for what I wanted. It wasn't a bad frosting, just not fluffy or stiff enough. I did add a little extra butter as was recommeded by another poster, but I added some extra powdered sugar to compensate. I whipped it for almost 10 minutes and thought it looked OK, but when I started to put it in the icing bag, I knew I was in for trouble! Because of timing, I went ahead and used it on the cupcakes I had planned to use it on, but the pipping tip marks dissapeared as soon as I got done pipping the frosting on (just a basic big circle around the cupcake with a little poof for the top) and the poof I added to the top feel and melted into the frosting right away. Luckily the frosting wasn't so loose that it was dripping off the cupcakes- but it wasn't far from it. *side note- it is almost 80 degrees today, so that may not have helped (no a/c at our house- usually don't need it). I put the cupcakes in the fridge to see if the frosting would get a little firmer and it did, but I'm sure as soon as the warm up again it will be too runny. Oh well! They taste good!

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KDA949

Cooking Level: Expert

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Reviewed: Aug. 14, 2009

WOW! I finally found a great recipe for buttercream frosting! I did make a few adjustments to suit my taste. I used a whole stick of butter and a 1/4 cup of cocoa. This is perfect for the birthday cake I am making and it is the perfect texture for decorating. It just doesn't even taste like I made it from scratch. Usually my frosting tastes like sugar, or it's too runny or it's too sweet. It's perfect! Thank you for posting this recipe! My family loves you for it! :)

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lamp062400

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Reviewed: Aug. 5, 2009

This frosting was good, but needed about 1/3 less confectionary sugar and 1/4 cup more butter. Also, substitute milk for the water.

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looloolila

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Reviewed: Jul. 23, 2009

I'm not sure I would call this a buttercream at all considering the tiny amount of butter. It's quite sweet also, toothache sweet. And am I the only one here who has problems with uncooked egg whites? I did try it since I had access to local eggs, but I won't be trying it again. It's just not good enough to repeat.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 7, 2009

This was a stellar icing! I loved it and it only took about 10 mins of my time! My sister couldn't believe that i had whipped up such a great frosting in such little time. I agree 100% with Newlywewds. It wasnt runny at all and it was light a fluffy and awesome. You just have to make sure that all of the items you use for making this frosting are clean and non-plastic. I will never NEVER buy frosting from the store agian becase this taste better than anything mass produced. Great Job Dee. :)

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Shelly

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Reviewed: Jun. 25, 2009

this came out more like an icing than a frosting didn't seem to set very well.

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chantaldezigns

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Reviewed: Jun. 17, 2009

Well, I'm certainly no "newbie," but I did have trouble with this frosting setting up. I had to make a number of corrections, including adding meringue powder, to make it right. I do have a favorite, no-fail buttercream with egg whites that works beautifully every time, so I guess I'll stick with what works for me.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 22, 2009

This icing is great. It is now my standard buttercream icing. Beating it for 5 - 10 min is the key. It works well to decorate too.

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Tricia

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Reviewed: May 12, 2009

I love this recipe.Light and fluffy, easy to spread, just what i was looking for. However, a tad too sweet for my tasting. Overall, this is one of the best frosting recipes I have ever made.

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megthebaker9

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Reviewed: Apr. 6, 2009

I have been looking for a great go-to frosting for birthday cakes and cupcakes...and this is finally it. I will use often with 4 kids and 8 nieces and nephews. It was quickly made and with ingredients I had on hand.

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mrsdosland

Cooking Level: Expert

Home Town: Lost Nation, Iowa, USA

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Reviewed: Feb. 4, 2009

Quick and tasty, but it is quite sweet. I used powdered egg whites instead of fresh because powdered is pasteurized to prevent spoilage. Also, do put in the time with the mixer, it is totally worth it.

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Paris Love

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Oregon, USA

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Reviewed: Jan. 28, 2009

Perfect....my first time making homemade buttercream and I'll probably never buy premade again! Imperative to use real butter - not margarine! Also, I used pure vanilla extract and not imitation. I'm sure both of these ingredients aided to my success!

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alycurry

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Reviewed: Jan. 24, 2009

Maybe good...but not what I was looking for. I wanted a more buttery frosting....this was sugary. I sifted the confectioners sugar, used 2 t of water as I was beating. I could kind of taste the grittiness of the sugar.

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Jaime

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Reviewed: Dec. 16, 2008

This isn't a type of buttercream that I was looking for. It was too sweet for me. I am looking for something like Starbucks Vanilla Cream frosting so I can add sprinkle some raw sugar or sugar glitter on top. I think it must be french buttercream. That being said, I tried this recipe but was really uncomfortable with the raw egg whites. This frosting had the sweetness and consistancy of canned frosting, but without the preservative taste. If that is what you are looking for and you don't mind the raw egg...you may like it. I tossed mine.

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Lisa

Cooking Level: Expert

Living In: Livonia, Michigan, USA

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Reviewed: Dec. 9, 2008

Just had my son and husband devour the cupcakes right after frosting with this recipe and it was a hit! It didn't get as fluffy as it seemed advertised but it didn't matter to us one bit!

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LAURASNOW

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Reviewed: Aug. 30, 2008

This is a wonderful and easy buttercream frosting recipe. It sets up nicely when refrigerated, it would be perfect to use for decorating cakes after it has been refrigerated for a short while.I increased the vanilla to 1 tsp, and omitted adding any water. Be sure your glass bowls and utensils are clean and dry (no oil residue), it will make all the difference as to how your frosting turns out. As with most frostings, it is rich but very delicious. Double the recipe for a full size cake.

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Aug. 19, 2008

Tasted great and was super easy to make. I didn't really even read the reviews until after I made the frosting. I was searching for something quick. This frosting was perfect. Not too sweet and just fluffy enough. I also liked the size of the recipe. This was a good amount for cupcakes - I didn't end up with tons of leftover frosting like other recipes.

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KMJOHNSO

Cooking Level: Expert

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Reviewed: May 21, 2008

At first I saw some complaints about the frosting being runny...afterwards, I noticed that those who had problems w/ the frosting were "newbies" - key point and that's simply you need to make sure that your utensils and bowls are thoroughly clean and grease free -in otherwords don't use a plastic mixing bowl! Remember this recipe uses an egg white and it will not set up properly if your utensils/mixing bowl has any trace of grease/fat in it.

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