The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 7, 2009
Awesome! I didn't have to make any changes and it turned out well. I poured it over a chocolate zucchini cake. Delicious!
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Cooking Level: Beginning

Home Town: Martin, Tennessee, USA
Living In: Paris, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 6, 2009
This recipe was terrific! I made the powder sugar myself and used rice milk. I had to add more than 2 cups powder sugar, but it was still delicious. It was fluffier than other recipes I've tried. I made mini cupcakes to go with it and there was more than enough for samples, tasting, and 24 mini cupcakes. There was some left over after all that. It tasted like the frosting that is on the bakery cake that have too much frosting. It was very easy to spread. Everyone should try this!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Jul. 6, 2009
Delicious, not too sweet icing. Easy to make. I didn't need the full amount of milk-- it always works best to add a little at a time with frostings. I made 1.5 times the recipe (12 servings) and had more than enough to frost 12 cupcakes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 30, 2009
i luv how the icing is easy to make and of course how it taste
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 29, 2009
I made this recipe as is to ice a batch of cupcakes, and it turned out perfectly. It's MUCH better than store-bought icing, and I will make it again. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 26, 2009
It was even good with salted butter, I bet it would have been out of this world with unsalted! Came out smooth and creamy. I didn't have much powdered sugar so I cut the recipe in half. It was so tastey and doesn't make you feel sick like store frosting made with hydrogenated oils does.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2009
This is so delicious! I used salted butter, as that is what I had, and half and half instead of milk. Hard to stop sneaking giant spoonfools into my mouth!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2009
I really liked this recipe, but the frosting came out too sweet. Since I was making a larger batch. (32 servings) I had to add a teaspoon of lemon juice to get rid of some of the sweetness. You can not taste the lemon and the frosting is delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2009
Turned out great. I did have a little problem with the butter, I dont think I mixed it well enough. But still tasted great!!
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Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 19, 2009
This is the best icing I have ever tasted or made. It was easy to make and tasted perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 8, 2009
I wanted some frosting for a cake my dad bought. The cake itself was delicious but I have an extreme sweet tooth so I just had to have frosting. I looked through many of the buttercream recipes here and finally came across this one. It is delicious! and lives up to it's name (i.e. It came together very quick!) Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 5, 2009
Very good icing. I will definitely make it again. I think it may have been a little sweet for some people but I really liked it. It did not make nearly enough though. I had to make three batches to ice one sheet cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 3, 2009
I thought I hated buttercream until I made this. It tastes GOOD, doesn't use Crisco, and works for piping. Perfect.
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: Spring Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 2, 2009
I had a frosting disaster yesterday when I tried to make seven-minute frosting that is cooked....big mistake. I needed something quick to save my husband's coconut bday cake, and this was the one. Instead of vanilla, I used coconut extract. I was even out of butter and used margarine and it was perfect!!! Love the consistency. I doubled the recipe and frosted the top and sides only of a nine-inch cake and had a little leftover. Yum!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 1, 2009
The yummiest, best texture, delightful frosting Ive had to date, it was super simple to make I doubled the recipe to frost a 8" round layer cake. I followed the recipe to a tee and it came out perfect dont change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 28, 2009
Wonderful - just what I needed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 25, 2009
This icing was so delicious. I added too much food coloring so the icing separated a little. It's good for pastel colors. Thanks for the recipe!
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Cooking Level: Beginning

Home Town: Acton, California, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 19, 2009
I love this recipe and will never buy store icing again! I like to melt baking chocolate into it to make either white chocolate or regular chocolate icing....so good!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 19, 2009
Because of a time crunch, I made a white cake from a mix to take in to work for a co-worker's wedding shower. I don't like the taste of ready-to-eat frosting, though; so I perused Allrecipes to find a frosting recipe I thought would work. I'm glad I landed on this one! It worked beautifully; a wonderful complement to white cake. I did multiply the recipe by 1/2, according to other reviews stating that it didn't make very much, as I like a thick layer of frosting on cake! I also substituted solid shortening for 2 Tbsp. of the butter. I like the consistency that shortening lends to frosting. I'm sure it still would have been perfect with all butter used, however. Great basic recipe!
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Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 18, 2009
I made this to ice a cake for Easter and even though I doubled it, it almost didn't make it to the cake! It is scrumptous! Thank you for saving me from having to resort to canned icing!
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