Reviewed: Apr. 6, 2005

This is wonderful! So much better than frosting made with confectioner's sugar. It tastes like a light, sweetened whipped cream frosting. I made this with all butter and no shortening and I really like the results. Thanks!

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EARTHFLOWER

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Reviewed: Dec. 18, 2004

excellent recipe. takes minimal effort but results are well worth it. it's not a heavy frosting and tastes so much better than supermarket frostings. I use it for all my cakes

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MARIANNEK1

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Reviewed: Feb. 21, 2004

perfect

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LASOSKY7

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Reviewed: Feb. 14, 2004

I could taste the shortening in it and it wasn't sweet enough. It frosted nicely and was an easy recipe to do. Next time I may use 1 cup butter and a bit more sugar.

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TBUSHARD

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Reviewed: Oct. 24, 2003

very tasty, and rather easy to make

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CMQUILL

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Reviewed: Aug. 27, 2003

I really enjoyed making this frosting because I was able to use regular sugar which every household tends to have and it was fast, light and not too sweet.

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TAZ3261

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Reviewed: May 20, 2003

This recipe is excellent and easy! My hubby tried it and said its just like the frosting his mom used to make. It's very light and not sweet. The fun part is you can use different flavorings to use with different cakes. If you want more flavor just add a little more vanilla or another extract such as almond or rum etc. This is definitely a keeper.

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CALLIE

Cooking Level: Expert

Living In: Niagara Falls, New York, USA

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Reviewed: Mar. 31, 2003

This was a very easy and tasty recipe for buttercream frosting. I added coconut flavor and sprinkled coconut on my cake. The frosting tasted just like the boughten cakes in the freezer dept. of the grocery store.

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HOPEBEMO

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Reviewed: Aug. 23, 2001

This frosting is wonderful. Very fluffy and easy to make. I only made one change. I used 10X sugar instead of granulated and doubled the amount.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Apr. 4, 2001

This recipe is very tasty and light. I was doubtful because of the use of flour in the recipe. It has a light taste. I used vanilla and almond extract and it worked really well. It was great straight from the bowl! It spread easily also. The only drawback to the recipe is the delay between cooking the flour mixture and getting on with making the frosting. I cooked the flour mixture and then cooled it in the fridge overnite so I could complete the cake in the morning. The mixture formed a crust which was tedious to remove. I recommend doing it all at once if possible. Great frosting. Thank you.

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CONNIE RAE

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Reviewed: Mar. 29, 2001

I found that this version of buttercream frosting was a bit bland and not very sweet.

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RAMON MANZANARES

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Reviewed: Jul. 28, 2000

I loved this frosting when I was a kid. The problem was nobody in my family remembered how to make it. I can now recreate all the yummy cakes and cupcakes that I had enjoyed as a child.

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