Reviewed: Feb. 5, 2012

This is the best buttercream I've ever tasted. My recipe is close, but the extra vanilla puts it well over the top. I used salted butter, and added a little pinch of salt which I think helps balance out the flavors a bit. Amazing texture, perfection.

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8 users found this review helpful

Reviewer:

Angie

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 31, 2012

Absolutely perfect! Fluffy, delicious, crazy easy!

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2 users found this review helpful

Reviewer:

MamaWright1

Reviewed: Jan. 28, 2012

I made this tonight and my picky family thought it was the best yet!

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1 user found this review helpful

Reviewer:

MichelleU

Cooking Level: Expert

Reviewed: Jan. 27, 2012

This is delicious and the texture is fluffy. It does not leave a gross coating in your mouth, unlike the frosting recipes that use shortening.

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4 users found this review helpful

Reviewer:

always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

Reviewed: Jan. 25, 2012

This was by far the best frosting I have ever had!! Let me start by saying I am not a cake or frosting maker this was my first go at this type of frosting. I ended up tripling the recipe because other reviews said one batch barely covered a batch of cupcakes. That is so not true! I generously frosted two nine inch cakes (stacked) and one 9x13 pan and still had leftovers. I think what may have yielded a much fluffier frosting was leaving the stand mixer run for longer (I had a distraction). I brought them over to my in-laws for a party and EVERYONE was in love with this frosting. It is sweet and rich but it really made a cake from a box (Pillsbury) taste like it was from scratch.

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1 user found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Cullman, Alabama, USA

Reviewed: Jan. 17, 2012

This was lovely, quick and easy. I left the milk out in order to have a stiffer frosting. Worked beautifully for piping. I made 1.5 times this recipe -- 3 cups sugar, 3/4 cup butter. It was JUST enough to cover 2 layers of a 9-inch round cake, with a tiny bit left over for piping. If you're doing a lot of piping (multiple colors, etc.), you might want to make a double batch. Definitely keeping this one for future cake-baking; no more store-bought frosting for me!!!

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1 user found this review helpful

Reviewer:

Comtessa

Reviewed: Jan. 14, 2012

5-STAR FROSTING!!! THANK YOU!!!

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1 user found this review helpful

Reviewer:

LilGal

Cooking Level: Expert

Reviewed: Jan. 12, 2012

Easy and worked great for my 1st real decorating project. It tastes good too. :)

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4 users found this review helpful

Reviewer:

Angie

Reviewed: Dec. 26, 2011

Creamy and delicious!

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3 users found this review helpful

Reviewer:

gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

Reviewed: Dec. 23, 2011

I have made this several times and I've been happy. Yesterday hubby bought margarine instead of butter so I had to go with it. Runny goopy mess! *You must use butter on this* or it will separate and if you put it on cake/cupcakes it will just run off.

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2 users found this review helpful