Reviewed: Aug. 7, 2007

And so ends my quest for the perfect strawberry frosting. I needed a fluffy yet substantial frosting for a child's birthday cake, and I modified this one in the following ways to make a great (IMO) strawberry frosting: reduced the powdered sugar slightly, substituted butter for half the shortening, substituted a couple tablespoons of pureed strawberry for a couple tablespoons of the whipping cream, and added several tablespoons of strawberry Nesquik. Also substituted a little almond extract for the vanilla. Yeah, it doesn't sound like much of the original recipe was left, but it really was a great base ... all I did was tweak it a tad based on the reviews and added my strawberry flavoring. Recommended! Will make again. Does have a fatty shortening-like feel, but it's nothing you won't find in any store-bought decorated cake frosting and so much yummier!

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juicyfruit007

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Aug. 1, 2007

Worked very well. I used whole milk, because I didn't have cream on hand.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jul. 28, 2007

yummy

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BLUEBELLE0604

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Reviewed: Jul. 16, 2007

For decorating purposes, this was great - relatively smooth and shiny, held up well, looked great for a few days. But, it was just lacking in taste. I don't think that anything with that much shortening is going to be all that tasty. I guess you just can't have the best of both worlds! If you're looking for a nice decorating frosting that tastes okay too, this will definitely work for you!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2007

Excellent frosting!! Great consistency. Made it for a birthday cake and all the kids and adults LOVED it. Definately a keeper!!

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Kimbmartin

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

I do this recipe and is horrible. Is so much taste a shortening.

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TalianDranis

Cooking Level: Intermediate

Living In: Caguas, Caguas, Puerto Rico

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Reviewed: Jul. 11, 2007

I had really high expectations after seeing the ratings. It looked lovely, but it tasted chalky (from the powdered sugar, I presume).

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frogsocks

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

This frosting was A-MA-ZING! The best frosting I've ever had! My husband, who doesn't LOVE frosting, was eating this by the spoonful. I used half butter, half shortening, and that was really great. Next time I I think I'll try using all shortening I think, just to see how that affects the consistency. I doubled the recipe, because we like lots of frosting, and I had a layer cake to frost and decorate (including the middle) plus a second cake to frost. Turns out I didn't need to double the recipe, because I had about almost a whole batch left! (We weren't too upset that we had to find a way to "get rid of" the remnant!) Thanks for sharing this one! It's a keeper!

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Danielle

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Reviewed: Jul. 7, 2007

VERY VERY GOOD, I WILL USE IT AGAIN , AGAIN. THINKS TERRY

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 4, 2007

Very very very good. Easy to make, hard to screw up. It holds up well in the heat, and is easy to decorate with. Also, it tastes awesome. I will use this again and again.

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Miranda

Cooking Level: Expert

Home Town: Dakota, Minnesota, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Jul. 1, 2007

Great icing, great taste and good texture. I used half butter and half shortening version. Even then, I thought at first that the shortening taste was slightly too proeminent but when was spread on the cake it was just perfect. I froze the leftovers without problem. Will certainly do again!

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REBECCA50

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Reviewed: Jun. 29, 2007

This frosting is perfect! It tastes like heaven, and is super easy to work with. I will use this buttercream frosting from now on!

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Sigur Bakery

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Reviewed: Jun. 22, 2007

This icing is amazing. This is now my go-to white frosting. I used half shortening and half unsalted butter like most, but instead of using liquid vanilla extract I used white powdered vanillin and so the frosting was super white and had a really special vanilla flavor.

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FlorD

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Reviewed: May 30, 2007

I have made so many cakes I have lost count and this is the ONLY frosting recipe I use, people love it. The heavy cream makes a big difference. I only use Crisco,not half butter...........by using ONLY shortening you will achieve more of a bakery type frosting.

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Tracy Graves

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Reviewed: May 27, 2007

On a scale from one to ten, this frosting is a twenty-four! I have tried countless frosting recipes and have never been really happy with them. However, this frosting I ended up eating with a spoon, literally! I have NEVER posted to ANY blog, but Rick deserves my time & comments! Thank you so much! Now, could you give me a PERFECT cake recipe to go with it!

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Dana

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Reviewed: May 23, 2007

This frosting is awesome! I have made it with all Crisco as well as half Crisco and half butter. Both ways are excellent. I like to be very generous with my frosting and this recipe makes plenty to do just that, as well as having enough left over for a boarder, or other decoration. This is a winner!

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cwkeys

Cooking Level: Professional

Home Town: San Antonio, Texas, USA

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Reviewed: May 22, 2007

I made this frosting for cupcakes (I halved the recipe). I, like a lot of other posters, substituted butter for half the amount or shortening. The taste was richer because of the butter. I made cupcakes for 3 separate groups of people over 2 days and they all raved about the frosting and the cupcakes were ALL GONE!!! FAST!!! I was able to pipe this on after chilling for about an hour. Even right after mixing, it was ready to go!! Fast, easy AND great tasting!!

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greatbaker

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Reviewed: May 22, 2007

FABULOUS!!! Just like at my favorite bakeries!!! Will make this my staple going forward.

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JBOUDREAUX

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Reviewed: May 3, 2007

Perfect! Very creamy, and unlike other readers I think the sweetness is perfect. For the lumpy post comment, remember to add ingredients slowly and mix well. Awesome taste and easy to work with. Thank you Rick!!

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hpy2bamom

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Reviewed: May 1, 2007

ive made this several times to frost chocolate cake, and it is THE best buttercream recipe. i also use half butter half shortnening like some other reviews. it seemed like a lot of sugar, so tried 6c of sugar, and i like the consistency better with the full 8c. ended up with lots of extra frosting, i put it on some white bread with some rasberry jelly. woo! guilty pleasure!

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xenagirl83

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Rick's Special Buttercream Frosting

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