Reviewed: Nov. 20, 2009

Honestly...I did not care for this recipe. I'm sorry but shortening just DOES NOT belong in frosting. I feel like it ruined my cake that I spent a whole week preparing, and I am so dissapointed. I learned a valuble lesson though. NEVER put shortening in frosting. I gave it a star because it does do well for decorating...

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Absinthe

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

So far this is my favorite buttercream recipe.. I use this often

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Oct. 31, 2009

Makes a lot. Very easy, very standard.

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sailshonan

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

I used several of the other user's suggestions -- 1/2 salted butter and 1/2 shortening, as well as less sugar. I planned on using 6 cups like others did, but found that then the texture was too greasy, so I went up to 7 and it was perfect. I added about 2 tblspns more cream to cut the vanilla flavor as well. Amazing. So many compliments. I had MORE Than enough to frost a 9" two layer cake AND a mini cake (2 layers about 5") and have about 2 cups left. I'll come back to this for sure!

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vociferousE

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Reviewed: Oct. 18, 2009

Opted for this over the Sturdy Whipped Cream Frosting because I intended to use it primarily for decorating and didn't want to waste the cream cheese. This was an excellent decorator frosting. Follow the recipe exactly for perfect frosting... easy to use, easy to handle in the pastry bags, colors easily and holds up wonderfully! Will use this recipe for cake decorating from now on.

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

this was awesome. I used it as a filling for a two tier fondant cake. I did use 1/2 butter(no salt) and 1/2 crisco. I added 1/2 cup cocoa powder to make this a chocolate butter cream did have to add about an extra 1/4 cup of cream to make up for adding the cocoa. Also forgot to add the salt per recipe. It was soooo good. Tasted like a mouse but sturdier. I finished the cake and my husband cleaned the bowl of frosting with a spoon.

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USAMOM2004

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Reviewed: Oct. 14, 2009

Very good. I used half salted butter half shortening and it was awesome.

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AnnMarie

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Reviewed: Oct. 10, 2009

This is awesome - very bad for you, but great tasting and easy to put together and work with. Used the suggestions of Joslyn H. Did not have quite enough cream, so topped off the 3 ounces I had with evaporated skim. Worked great. Used no salt. Next time, will use 7 cups of sugar.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Oct. 7, 2009

Finally, a frosting that does just what you ask it to do! Loved the texture & spreadability, piped wonderfully. I only had butter flavored crisco so I didn't do the 1/2 butter, 1/2 crisco version. I could taste the fake butter flavor the first day but it was better the next day. I will def. try it again with plain crisco & butter. I also used 1 tsp. vanilla & 1 1/2 tsp. lemon extract. It was perfect for my lemon cream cake. Thank you!! :o)

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Oct. 6, 2009

Made this to cover Black Magic Cake and it was perfection. Many compliments on this frosting. I did half Crisco and half butter. Does make a lot. Will probably half the recipe next time.

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amh113

Cooking Level: Beginning

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Reviewed: Oct. 2, 2009

Very good stuff I did use butter in place of the shortening but I don't much care if my frosting comes out off white or not. If you want a pure white frosting def use the shortening. I love how spreadable this stuff is and the creaminess it has with the heavy creme added. I pretty much used the same recipe in the past but always used milk the heavy creme adds alot to this frosting!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 27, 2009

GREAT!!! I needed to quickly whip up a batch of frosting and this was great.. I did not have shortening.. I did have some margarine.. and.. I used 1/2 stick cream cheese. I used half/half and just put in the confectioners sugar until it was the correct consistency and it was 1 bag.. This recipes measurements and ratios are a good base!! If I had Crisco I would have followed exact.. this is perfect!!

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Lisa

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

best frosting ever

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skberg

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Reviewed: Sep. 21, 2009

This was a good recipe and worked well for piping. I don't like super sweet frosting so I decreased the sugar to 6 cups. I also used 1 1/2 cups butter and 1/2 cup shortening. Since I didn't add as much sugar, it didn't seem to need as much liquid. I added just a few tablespoons of whole milk and it was light and fluffy!

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mfrijoles17

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Reviewed: Sep. 19, 2009

Excellent! Makes alot! I had to throw 1/2 of mine away. I used 1 cup of shortning and 1 cup (2 sticks) of unsalted butter (suggested by someone on the site AND I didn't have 2 cups of shortning) Came out fabulous. Also, I put 1 cup of Whipping cream and that seemed to be enough, so I just stopped there. It could've been that I was light on the powdered sugar to try to even out that I didn't have a full cup of shortning. Regardless, this is a great recipe. For one layer of the cake, I added coffee liqeur on the cake and the frosting, delicious!!!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Sep. 19, 2009

I did enjoy this recipe - a stand mixer definitely helps! I had to throw my first batch away though. Don't make my mistake, I used kosher salt and the salt didn't dissolve. The second batch, with table salt, was much better. I'm new to baking - mine had little bubbles in it when I frosted the cake. It was either my technique, or I was supposed to refrigerate it or something. I will keep working with it in the future though.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Sep. 19, 2009

VERY GOOD! I also did half salted butter and half crisco. Used a 2# bag of conf sugar. Definite keeper!

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hcraley

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Reviewed: Sep. 10, 2009

Loved it. Most icings are too sweet for me but this was perfect!

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lil momma

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Reviewed: Aug. 29, 2009

I used half butter, half shortening as suggested. Icing turned out good consistency, best when chilled. When it wasn't cold I found it easy to work with but a little too soft for me to really enjoy. I doubled it so it made a ton. I still have a lot left to use up, but I'm sure I'll find a way! ;)

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Leslie L.

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Aug. 28, 2009

yummy,,, this was great. I luv that it makes a ton...I used crisco and margaring cause thats all I had on hand. It turned out perfect. Not too sweet. I only used 6 oz of heavy cream. I used it to frost cupcakes...colored some of it also. thank rick. awesome recipe definitly making this my frosting for life recipe.Its a great recipe to play around with different flavors like lemon, orange or add coconut to it... thanks again.

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H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

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Rick's Special Buttercream Frosting

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