Reviewed: Apr. 20, 2012

Lighter than what I normally think of when I think of buttercream, but that's exactly what I was looking for in this case. I used this on a wedding cake and got rave reviews. Great for those looking for a less sweet, lighter buttercream!

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Reviewer:

pumpkinpjs

Reviewed: Feb. 13, 2012

This butter cream tastes amazing. I did, however, make some slight changes to the recipe. I use half and half instead of heavy cream and cook it on the stove. I tried in the microwave but I found that it was sometimes lumpy. I use all butter and no shortening (we love butter!) It is fiddly to get the temperature just right for piping but the taste more than makes up for it.

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Reviewer:

magkat

Reviewed: Jan. 27, 2012

loved it!! easy and yummy!!

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Reviewer:

donnachris

Reviewed: Jan. 7, 2012

Made this with the"White almond wedding cake" recipe on site, for sisters wedding, Best cake and frosting I've ever done on a wedding cake to date! Tip: Make sure the flour/heavy whipping cream mix comes completely cool before adding so it doesn't get"soupy" on you, don't use butter flavored crisco, and reduce butter extract a little & add a little more vanilla instead. Can't wait to try the chocolate version of this :) Can't wait for a reason to make this again, very happy, also only use unsalted butter. thanks all recipes!

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Reviewer:

bakerjoe

Reviewed: Nov. 17, 2011

So much to love about this recipe! Fluffy, but rich tasting, goes on beautifully, sets up well when refrigerated. I didn't have butter flavoring so I used almond and it was terrific. Next time I will try cutting the shortening as some others suggested. Thanks for submitting.

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Reviewer:

BAMOM247

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Nov. 4, 2011

this is best buttercream ever! sift your flour to make sure there are no lumps in that mixture. i added 3 heaping cups of powdered suger and it was a little stiffer to my liking. smooth as silk and delish!

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Reviewer:

mimi

Cooking Level: Expert

Reviewed: Sep. 15, 2011

Excelent I made a little changes that have the another reviews. But works great the sabor is perfect no sugary no buttery perfect. Thanks

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Reviewer:

aleja

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

Reviewed: May 7, 2011

For our wedding my husband feel in love with this French butter cream our baker let us try for our cake testing with amaretto cake it was amazing my husbands never tried another that he likes. His birthday came and i decided to make an amaretto cake with french butter cream this recipe was so close to what we had on our cake it was amazing we were both very happy with it . will use this again . I did not use the shortening just added a little more butter nor did i add the butter flavored extract.

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Bakerrific

Cooking Level: Expert

Home Town: Montgomery, Texas, USA

Reviewed: Mar. 7, 2011

I used this recipe to decorate a spongebob cake and it taste and worked great! thank you for the recipe.

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Reviewer:

casey_a_g

Reviewed: Jan. 10, 2011

I reduced the flour to 2 tbs instead of 4 tbs and increased the vanilla to 2 tsp and it came out perfect. Make sure you beat the mixture for the specified amount of time to ensure the frosting fluffs up. If you don't have an electric mixer of some sort I don't recommend making this frosting. There was more than enough frosting for a two layer cake (and I'm pretty liberal with my frosting spatula!) so I whipped the remaining 1/2 cup whipping cream into the mixture and it'll be perfect for a fruit dip or angel cake frosting.

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