Reviewed: Nov. 8, 2009

It's the "real butter" that makes this so good, smooth and yummy. It's the base I use for all frostings.

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Michelle

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Fabulous! I was looking for an all-butter frosting recipe and this will be my new go-to icing. Light, but very flavorful. Do use the full amount of a good quality vanilla -- you won't be sorry! I scaled the recipe to make 32 servings so I could use a full pound of butter and a full 2 pounds of powdered sugar (didn't bother sifting and didn't have any lumpiness), just scaled back on the amount of milk a bit. I had plenty to frost a 9" layer cake, 12 cupcakes, and a 5" cake and still had leftovers with that amount.

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AZAlyssa

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Reviewed: Nov. 5, 2009

Fantatic basic recipe. Customise to your heart's delight. I've also made it with icing sugar instead of confectioners' sugar. Note that the measurements don't have to be exact but should be within this general range. Like people mentioned, the recipe doesn't make very much...I doubled it for 24 cupcakes.

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dianathecookie

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Reviewed: Nov. 2, 2009

I was not a fan of this frosting and neither was anyone else. Too sweet and not in a good way, either. The consistency was not anything like a buttercream that you would find at a bakery. Very disappointing.

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Kim B.

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

This was just right! I used to to frost a hedgehog cake that I topped with chocolate buttons, so I did add about 3 tablespoons of cocoa powder to make it chocolate (and I used almond extract in place of vanilla). I used the rest on some cupcakes because I wouldn't dare throw it away, it was that good!

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OvesPrincess

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

I found this to be grainy - not smooth - not sure why. After sitting for a while it crusts on top. Used half & half instead of milk - probably better to use 1-1/2 T. instead of 2 T. Recipe made enough to generously frost 12 cupcakes. Taste is sweet, but nothing special.

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anne

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

This was fantastic! I only had salted butter on hand, but it turned out great nonetheless. So smooth and creamy! I doubled the batch for 24 cupcakes and had a liberal amount for each. This recipe is a keeper! Thanks!!

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Paula

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Reviewed: Oct. 30, 2009

Quick..tasty and very easy to make! A keeper in my book. Thanks!

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moma2ashley

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

Not sure what all the great reviews are about. I found this to be so blah. It has no flavor and definately not near professional quality. I did follow the recipe exactly.

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Kimbmartin

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

I've been making this frosting for years and without a recipe. I add about 1/4 tsp. almond extract and the flavor is wonderful. This is the frosting my mother always made, she never measured, just put 1 stick of butter in a bowl, added a little milk, enough powder sugar to thicken and about 1 tsp. vanilla.

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KNEENOR

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Reviewed: Oct. 26, 2009

This was incredible! I used it to make my son's Monster Truck cake and it turned out delicious!

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 26, 2009

This is finally the buttercream recipe I have been searching for! I used it on a birthday cake - the family loved it and asked for the recipe. It is easy and tastes delicious.

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Sue

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Reviewed: Oct. 24, 2009

Very good!! However, is *very* sweet and only makes enough to frost maybe a dozen cupcakes. Make sure to double the recipe if you are making 24 cupcakes...

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Mama Slone

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2009

I followed the recipe to a T, and this icing was delicious. However, I decided to follow the advice of several reviewers and double the recipe for a two-layer cake, and I ended up with enough leftover icing to cover another entire cake.

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Joelcephus

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Reviewed: Oct. 21, 2009

this recipe was better than others but was very sweet!

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xX$w33t cupc@k3Xx

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

Perfect recipe! I loved the consistency. I used for cupcakes I made. Will for sure use this on future cakes

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kathlene07

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Reviewed: Oct. 20, 2009

Perfect!

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tcjewell

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Reviewed: Oct. 19, 2009

I have made numerous icings before, and for some reason they turn out like a glaze or some other weird consistency. This icing is the best one so far. Its very simple (doesnt require heating or anything). I was about to resort to just buying store icing again after my failed attempts, but not anymore. thanks for sharing :)

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Brittany

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Great recipe!!!! i couldn't stop eating while i was baking :S will definitely use again.. and again.

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Reese

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 17, 2009

This is such a delicious, quick, simple frosting! It definately salvaged some brownies that were nearly disastrous for me! It was just perfect frost a 9x13 inch pan of brownies. All I had on hand was salted butter, but in terms of taste and texture, it did not seem to make any difference.

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