Reviewed: Apr. 7, 2009

This is the best buttercream icing I've ever had. I'm not kidding!

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 2, 2009

Really great, quick recipe. Definitely double it at least!

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Tammy

Cooking Level: Intermediate

Living In: Whitehorse, Yukon, Canada

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Reviewed: Mar. 30, 2009

Great frosting. I am a novice cake maker. This frosting had such a wonderful consistency that I was inspired to fire up a bag with a tip and it piped beautifully. I've never had success with that before so thanks for the recipe.

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LORIMUS

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Reviewed: Mar. 26, 2009

A 5 star buttercream icing for sure! Super easy and delicious. I doubled the recipe, and as far as the consistancy goes if you want it thicker then just add less milk!! And, most definately use SALTED SWEET CREAM BUTTER! One thing I did that pushed this icing over the edge was I added a splash of cold French vanilla coffee from this morning. Wow!! SO delicious! Added red food coloring for my strawberry cake. Thanks for this recipe! :)

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love2cook

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

Creamy and fluffy frosting, yet still perfect for piping/decorating. One recipe, however, was barely enough to frost ten cupcakes, so keep this in mind for any of your frosting or decorating needs. I used this for coconut cupcakes, so I flavored it with some coconut oil flavoring, then topped with toasted, shredded coconut. I would call this one of the more exceptional buttercream frosting recipes.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 24, 2009

Really good! Make sure to double the recipe if you want to make a cake.

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IrishGirl22

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

I followed this recipe exactly except I added chopped Oreo's at the end to top a chocolate cake. Result was a delicious icing of perfect consistancy and taste! As stated in the recipe, I used a wooden spoon and I think that helped give the recipe the right consistancy.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Mar. 22, 2009

Perfect

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DANAGISANA

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Reviewed: Mar. 16, 2009

I am a novice baker, but I found this recipe easy to follow with wonderful results. The icing was fluffy and delicate, I used it on cupcakes and my kids loved it. For me, it was a bit too sweet and I am going to try reducing the sugar the next time. Otherwise, wonderful recipe.

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ksg1234

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Reviewed: Mar. 15, 2009

This is my first time giving reviewing, but I must thank you for this wonderful recipe. I made the icing for my baby girl's birthday cupcakes and it turns out really nice and yummy. The icing holds very well and I was able to leave it in the open for 3 hours and it was still of a good consistency for piping, the kids at the party was able to decorate their cupcakes effortlessly.

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boringtazz

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Reviewed: Mar. 15, 2009

This made perfect icing for the birthday cake I made for my husband today. He LOVES buttercream icing and this was smooth, tasty, and just right for the chocolate cake. It wouldn't work for decorating very well because of all the butter, but it is delicious and easy to smooth out on the cake

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Jody

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Reviewed: Mar. 15, 2009

Excellent recipe. Delicious. Used as a base for mint frosting and chocolate frosting (added sifted cocoa and some melted chocolate chips). A keeper.

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JKITTYDOT

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Reviewed: Mar. 14, 2009

The taste was okay, but the icing was way too thin, even with adding extra powdered sugar. And like another reviewer said, the icing seemed to seperate if you stop mixing it.

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Mar. 13, 2009

I tried this and didn't think it worked too well. It kind of seperated after beating it for only a few seconds. Looking back though, one of the reviews says how important it is to use real butter, and I think that I used some sort of light butter, so maybe that's where I went wrong. It tasted good regardless, and I did get some compliments on it.

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brighteyez

Cooking Level: Beginning

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Reviewed: Mar. 10, 2009

The Kids and I made cupckes and were looking for s mock-buttercream. This was perfect! Due to some little heavy-handed vanilla & milk helpers we ended up with a frosting that was a little too loose, but some extra sugar would have fixed that. It was very easy and tasted great!

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BONAFIELDS

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Mar. 8, 2009

Tastes like bakery icing

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Amberleigh

Cooking Level: Expert

Living In: Tillsonburg, Ontario, Canada

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Reviewed: Mar. 5, 2009

I have been decorating cakes for about 9 years and I'm now moving away from using solid shorting. This is a great icing and it held up really well with a detailed cake that I made. I added a bit more sugar for consistency. Health food this is not, but it is tasty! :D

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valandtim

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Reviewed: Feb. 27, 2009

Really like this - really is better than store bought! It does seem a tiny bit thinner than some of the stuff you'd get at a store (but I'm a home-made nut; much prefer home made as compared to store bought); but if you refridgerate your frosting for an hour or so prior to use; it does thicken up the frosting a bit (if you're going to eat it as is, as my kids wanted to; it works fine either way); makes it more the consistancy you'd need for piping; and it stays put once you have, too; So if you'd want an easier to spread option; use it strait away after you've made it; if you want a thicker icing better for modling and piping; put it in the fridge for a while first. Definitely a keeper!!

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Bengali

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Reviewed: Feb. 22, 2009

Excellent recipe. I made this for my husbands 50th B-day along with a cake from this site and This was the 1st time I made homemade frosting. Followed it exactly but added SMUCKERS strawberry preserves to it. Came out perfect. It's a keeper-got rave reviews from the hubby and family! Thank you for sharing.

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Brenda1919

Cooking Level: Intermediate

Home Town: Riverview, Michigan, USA

Living In: Howell, Michigan, USA

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Reviewed: Feb. 19, 2009

Well, I am only giving this recipe three stars because of the taste; if I were judging strictly on the consistency, I would have given it at least four stars, if not five. For some reason, the taste was just not what I was expecting, as it didn't have that "professional" flavor that I was looking for. I am wondering if the taste would have been better if regular butter had been used and not unsalted. I would like to try that method and see what happens.

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