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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Newlywedws

	Cooking Level: Expert Home Town: Jacksonville, Florida, USA Living In: Macdill Afb, Florida, USA
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Reviewed: May 14, 2008

Great recipe! Really good tasting and easy to make. You really have to mix it for the 5 min. I did not add the water and it was moist and fluffy.

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Sandi


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Reviewed: Apr. 20, 2008

I only had a bit of butter and needed a quick frosting for cupcakes. This one was great and yielding just enough for a dozen large cupcakes. It turned out exactly as promised. I too used the whisk attachment and left it on high speed for ten minutes, no issues. I did use almond extract instead of the vanilla, will likely use the vanilla next time just to see how it tastes.

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Jenn

	Cooking Level: Intermediate Home Town: Saint John, New Brunswick, Canada Living In: Rothesay, New Brunswick, Canada
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Reviewed: Mar. 4, 2008

I found this icing very runny.

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Michelle

	Cooking Level: Beginning Home Town: Castleton, Ontario, Canada Living In: Peterborough, Ontario, Canada
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Reviewed: Feb. 25, 2008

Initially, I thought the frosting was too thick, and I added more water. That was my mistake because it got too thin, and not so fluffy. If you are looking for something more creamy and light, this isn't it. If you like a thick sugar cookie icing, then this will be for you. Overall I gave it 4 stars because the sugar cookie icing effect was great with the brownie cupcake. Just the right mix.

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Jennifer Tyner

	Cooking Level: Expert Home Town: Troy, New York, USA Living In: Lake Ridge, Virginia, USA
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Reviewed: Feb. 10, 2008

Great frosting! Tastes great and it's not too sweet. It didn't yield very much so pay attn to serving size. Didn't hold the shape too well when piping, but great as a frosting on cupcakes!

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LindaC


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Reviewed: Nov. 30, 2007

I used almond extract instead of vanilla, I sifted the powdered sugar and I omitted the water because I didn't need it. I beat it on high for about 5 minutes using the whisk attachment on my mixer. I found that the egg white gave it a nice fluffy texture without compromising the buttercream taste. It came out fantastic! I will definitely make this again!! (:

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klzee

	Cooking Level: Expert Home Town: Chicago, Illinois, USA
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Reviewed: Nov. 15, 2007

Not too fluffy. But it is very good on vegan chocolate cake! I'm not usually a fan of very sweet things, but the cake my roommate made wasn't that sweet to begin with, so it balanced pretty well.

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joycer

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 21, 2007

This was the worst frosting ever. It wasn't fluffy, it was creamy and runny. I let it mix on high forever, and nothing happened. It's not thick enough at all. I think I may have to add some flour and see if that will save it. I guess I'll stick to my regular buttercream frosting I usually use.

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Joanna

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
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Reviewed: Nov. 21, 2006

This frosting, although not really fluffy, was delicious! I used it to frost sugar cookies, and it worked out really well. It was perfect for cookies, but I think I would need to add a bit more powdered sugar to frost a cake.

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Mrs. Mustin


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Reviewed: Sep. 5, 2006

This turned out very well for me. I only used 1 1/2 cups of sugar, though. I kept an eye on it for the whole 10 min and added a few drops of water or a few spoons of sugar when the texture looked funny. It turned out fluffy and GREAT. Goes really well with Vegan Chocolate Cake.

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LongElegantLegs

	Cooking Level: Intermediate Living In: San Antonio, Texas, USA
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Reviewed: Aug. 1, 2006

The frosting was tasty, just the right amount of sweet -- but I have to agree with others; it definitely was not fluffy.

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nascargirl815

	Cooking Level: Intermediate Home Town: Telford, Pennsylvania, USA Living In: Lenoir, North Carolina, USA
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Reviewed: Apr. 14, 2006

This recipe was not very fluffy and a bit too sweet for me.

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SUZI0272


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Reviewed: Feb. 16, 2006

So easy and so good!!!!! We make half the recipe for cupcakes.

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