Reviewed: Nov. 27, 2009

That frosting is really good and I used it on cookies which made them even better. They were AWESOME!

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Reviewed: Oct. 15, 2009

I put this on sugar cookies..loved it so much I made a second batch and it also inspired me to double vanilla in all my baking. The only thing is you have to use clear vanilla if you want it white since the extra vanilla makes it a little bit on the brown side. I also added 1/2 tsp of almond extract

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shelly

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Reviewed: Aug. 13, 2009

I had to add extra powdered sugar and 2 teaspoons of flour to get piping consistancy. But it set up nicely in the fridge afterwards.

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dani

Cooking Level: Intermediate

Living In: Suwanee, Georgia, USA

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Reviewed: Aug. 10, 2009

omg this frostingg is the BOMB!!!!!!! i love it i will use it forever and only this frosting =] happy baking! coolcat

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coolcat

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Reviewed: May 11, 2009

Great, easy and yummy frosting! I cut in half as I didn't need quite that much. I used this to frost Brooke's Best Bombshell Brownies (which don't really need frosting, but it was my 7 yr old son's birthday cake request!). Very good and worked out well with the brownies and mini coloured M&M's!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 9, 2009

Really good. I'm not a fan of frosting but needed some "green grass" for my cake. Easy to work with and tasty. I used the same recipe but added 1/2 cup cocoa and reduced to 3 1/2 confectioners' sugar for the chocolate frosting in the middle of the cake. Don't think I'll use another frosting recipe. Thanks!! ^_^

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aegibear

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

This frosting lives up to it's name. It works really well on cookies, but I had success on brownie cups as well.

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MPS6294

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Soo good and easy!!! i frosted mini cupcakes and everyone loved them!

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santitam

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Reviewed: Jan. 22, 2009

The measurements of this frosting are perfect. Great consistency. 5 stars for flavor also.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

I used this on some of my Christmas cookies and everyone loved it! I'll definetely be using this again.

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Sugar_is_a_lifestyle

Cooking Level: Beginning

Living In: Queens, New York, USA

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Reviewed: Dec. 24, 2008

It's got a great flavor, but it's slightly lumpy and hardens pretty quickly. The flavor overrides the textural issues, though. Yum!

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MALWILHIST

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Dec. 15, 2008

At first, I thought this recipe was a bit too "sugary. But when I added a couple drops of peppermint flavoring, it tasted really fresh and set up so nicely, I will likely use this again!

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thequeenmommy

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

I am surprised at how many positive reviews this recipe has received. After reading the great reviews I was really disappointed after I tried it. It was really quick and easy to prepare, I will give it that. To me it tasted like liquid powdered sugar. Even with all of that butter and vanilla. It was too thin for a cake. I think my opinion might have been different if I tried them on sugar cookies...and that is the only reason I am giving it a 3. I won't try this again for a cake though!

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 7, 2008

Really GOOD and really simple. I'm surprised more people haven't rated this one. Followed it exactly and I had enough icing to frost 24 cupcakes. Will make again, thanks.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 4, 2008

Super easy! I cut the portion down to 12 and made a batch to frost Pumpkin Muffins II. It was pretty runny, so I'm not sure if the proportions were wrong, but the taste was good. I've got in the fridge now to see if it thickens. Thanks for the recipe!

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coco5000

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Atherton, California, USA

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Reviewed: Nov. 18, 2008

This recipe should be called really freakin awesome frosting. So far, I have been settling for disgustingly fake tasting homemade frosting. This one is anything but. I will be throwing away all other frostings as this will be my go to frosting. Thanks so much for making a frosting that doesn't suck!

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 9, 2008

I used 1/4 of the milk for a thicker frosting. This was enough to cover the top and sides of a 25cm (10 inch) round cake with a cup full leftover. And yes, it's really GOOD.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Sep. 5, 2008

Extremely easy and very tasty! Simple to make thicker or thinner by adding more sugar or milk. Great!

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RDRABEN

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Reviewed: Jul. 11, 2008

It tasted reallllly good and made a buncha frosting. I only had really thin 1% milk so I used a cream/milk combo (mostly cream). It worked out just fine. I also used the food coloring gel instead of dye-still okay. I'm guessing this is a hard one to mess up.:)

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Jessie

Cooking Level: Intermediate

Home Town: Seffner, Florida, USA

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Reviewed: May 30, 2008

i was in luck i have a baby shower for my friend tomarrow and i needed to find a good frosting for the cake that didnt need shortening! you are a life saver

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