Reviewed: Aug. 12, 2009

My first frosting attempt, and it was good. It does taste quite buttery, but thats probrably my fault I used the cheapest butter you can buy = ). I also made it in my food processor, and I doubled it. Next time I want to use the good butter and see how that goes!

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SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 8, 2009

GREAT RECIPE! I made a few changes to meet my childrens dietary needs. Instead of butter I used spectrum organic all vegetable shortening...palm oil, and I used confectionary sugar with tapioca flour instead of cornstarch, (found at whole foods) Then milk I used rice milk! My kids have never had frosting, this was great for my daughters 4th birthday! Thanks for posting it!!

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ADTUCK

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Reviewed: Aug. 6, 2009

great recipe! I added 3 drops of lemon juice and it came out perfect for my family. Kids are licking the bowl. Thanks for sharing.

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Sepi

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Aug. 6, 2009

only made enough for about 1 1/2 or 2 dozen cookies

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Renee

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Reviewed: Aug. 5, 2009

Yummy, no problems with the recipe as written!

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Keri Dameron

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 2, 2009

very good icing. Add a bit of sifted cocoa, and you have chocolate icing! A bit too soft for piping roses, but can decrease amount of liquid, or add more sugar to make it stiffer, and that would work great. Very easy to make, and great recipe. Thanks for sharing!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 1, 2009

I really didn't care for this icing. It lacked any flavor, and I used 2 teaspoons of vanilla. I gave it 2 stars because the texture was perfect and the finished cake looked very lovely. But it's lacking in flavor.

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ckg

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Reviewed: Jul. 30, 2009

Thank you so much for posting this. I am a good cook but have no experience baking. I tripled this recipe, divided it to add color, and made a perfect Elmo cake using the Elmo cake pan they have every where. Everyone loved the cake. This is great buttercream. Since there is no shortening it doesn't taste gross -like Crisco. This recipe is a keeper. Again I tripled it without a problem and had maybe 1 1/2 - 2 cups left over which I froze.

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WPI

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Reviewed: Jul. 27, 2009

Absolutely the best!! I've tried many buttercream frosting and love this one the best.

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CINDUMS67

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Arlington Heights, Illinois, USA

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Reviewed: Jul. 23, 2009

Wow! This icing is great! It holds up very well in the humidity, although, I did add 1 egg white to a doubled recipe. I used it on my brother's birthday cake. It did not melt as most icings do and it didn't harden. Perfect! The cake had so many complements. I will be using this recipe again.

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: Jul. 23, 2009

i used this recipe on my daughter's 11th bday cake. It was a hit. My daughter's practically fought over the leftover cake. It was so yummy and simple to make. I will never use store bought frosting again.

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AllMish

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Reviewed: Jul. 21, 2009

After reading the ingredients on a carton of Pilsburry buttercream frosting, I decided to try this instead. It was delicious, and I will never buy store bought frosting again with all it's food chemicals and trans fats.

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JROWE416

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Reviewed: Jul. 17, 2009

Used this as a trial buttercream icing for my daughter's castle cake. I'll more likely use it because it doesn't include shortening. :)

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 14, 2009

It was awesome and delicious. I doubled the recipe for a 13x9 cake and I had some left over. Not too sweet and delicious.

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Cassie

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Tahlequah, Oklahoma, USA

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Reviewed: Jul. 6, 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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DRAGONFLIYE

Cooking Level: Beginning

Home Town: Martin, Tennessee, USA

Living In: Paris, Tennessee, USA

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Reviewed: Jul. 5, 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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JPMJ

Cooking Level: Intermediate

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Reviewed: Jul. 4, 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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Soccer_freak

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2009

i luv how the icing is easy to make and of course how it taste

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TheRocker95

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Reviewed: Jun. 26, 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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Mari

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Reviewed: Jun. 25, 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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jennytc346

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Quick and Almost-Professional Buttercream Icing

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