Reviewed: Sep. 24, 2009

best frosting ever

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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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Reviewed: Aug. 26, 2009

Best frosting I've made so far. I used the half butter and half Crisco like suggested by others. It made a huge amount which is good when decorating. And it worked well for decorating and was very good. This is a keepper

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Holly Z

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Reviewed: Aug. 25, 2009

This was excellent for making a baby shower or themed cake recipe!

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candice

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Belton, Missouri, USA

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Reviewed: Aug. 22, 2009

Good basic icing. Not what I use on the wedding cakes I make, but I will use it for cupcakes.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 16, 2009

This recipe was not to my liking. The heavy cream made it like eating nothing but grease.

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riblet

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

I used half butter and half shortening. Came out absolutely perfect! Sets up nicely on the cake and cupcakes. Perfect for piping decorations, including roses! I usually use the wedding cake icing from this site, which is very comparable to this one in taste and texture. Love them both! Thanks so much for this perfect recipe!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 11, 2009

This is by far the best buttercream recipes I've ever made, or eaten!! Its not too sweet like most buttercreams, and it doesn't hurt your teeth. I used half butter, half shortening, it turned out so creamy!!

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imcooking88

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Aug. 9, 2009

I went with some of the different reviewers suggestions and used 1 c. butter and 1 c. shortening instead of the 2 c. shortening. I also skipped the cream and used milk to reach the consistency that I wanted. Thought it was delicious!

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Lauren

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Reviewed: Aug. 8, 2009

Not amazing, but definitely not bad. It was just so sweet - we couldn't get the taste out of our mouths. Consistency wise it was very soft. I only used the 6 oz of cream, but I still had to refrigerate it to get it stiff enough to work with for decorating. On the upside, it was very spreadable, and looked nice and flat. However I will be trying another recipe that isn't so overwhelmingly sweet.

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bethany

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dublin, California, USA

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Reviewed: Aug. 8, 2009

Love, love love!

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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: Aug. 2, 2009

Excellent! I took advice from other reviewers and used half butter/half shortening and only 6 cups conf sugar. This frosting is perfect!

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Mom

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Reviewed: Jul. 31, 2009

I love this frosting! I have always used only butter in my frosting, but I took the advise from JOSLYN H.'s review and used half butter and half crisco. Wow.. I could not believe the great results. Now I did have to triple the recipe for the large cakes I was making, and I ended up only needing two cups of cream and not three... so when you make this frosting add the cream a small amount at a time to end with the consistency you would like. I will use this recipe from now on. Thank you Rick and Joslyn for making the perfect frosting recipe.

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Mouse

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 31, 2009

Wonderful frosting. I made it exactly the way the recipe reads and used it on cupcakes. I remember reading somewhere that adding a couple tablespoons of meringue powder to it will help stabilize it for piping. I'm going to try that technique this weekend. Have to make two large cakes for a big party. I wonder how this frosting will work in place of a typical "crusting" BC? Hope it will look as smooth as typical crusting BC. We'll see!

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