Reviewed: Jul. 17, 2009

This was my first time making frosting from scratch and WOW! I loved it. I didn't have 2 cups of shortening so I used 1 cup shortening and 1 cup butter and it turned out great. Will use this recipe every time. THANK YOU Rick!

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Julie B

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Reviewed: Jul. 5, 2009

I'm not a frosting fan, but I'm planning on making two fondant covered cakes for a cake walk at the end of the month, so I'm testing buttercream frostings for the frosting underneath the fondant. I proceeded to make a huge mess in the kitchen this afternoon testing this one and the Butter Cream Frosting II. This one is too sweet for me and doesn't quite live up to the other frosting in bf's opinion. I think we're going with the other. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 4, 2009

I love this recipe and use it a lot! I always use shortening instead of butter in my buttercream frostings as it keeps the frosting white instead of that buttery yellow hue. It holds up well for piping and floral work as well as borders. I still use the basic Wilton recipe for some cakes, but this frosting is fast becoming a favorite! I'd also like to mention that for those who are looking for flavoring ideas... we all know there are flavorings available in the cake aisle, but for recipes like this you can also use coffee creamers for "gourmet" flavorings. Just sub some of your heavy cream with coffee creamer and whip away. I also wanted to mention that for those who comment about frosting recipes being too sweet... that is why salt is added to the recipe. Salt cuts the sweetness from the frosting so that you are not sickened by all the sugar. I've never been a big frosting fan and have always scraped the frosting off of cakes before I'll eat them, but if salt is added to the recipe it is yummy!!

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

This will be my buttercream recipe for birthday cakes from now on, my husband loved it on cupcakes too. Easy to make and tastes great!

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Amanda

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Reviewed: Jun. 29, 2009

Really yummy buttercream. I've never made a buttercream before that was so good. I had some problems piping it, so I ended up just giving up and frosting the cupcakes with a knife. This recipe makes a lot and I think I overfrosted the cupcakes a bit. The frosting can be a bit overwhelming and this past weekend it was 109 here and it was just too much sweetness for the heat. I'll make this again, only when it is a bit cooler!

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jun. 23, 2009

So easy to work with! This is the first time I have ever made buttercream frosting and I think I will always use it, so tasty and makes a beautiful finish.

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mudoll

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

This recipe was very tasty!! I used 1 cup butter flavored Crisco, 1 cup salted butter, and only 6 oz of whipping cream. I refrigerated the buttercream and put it in a pastry bag with 1M decorating tip to make the stiff cupcake swirls. The swirls did good, but had I not been in Biloxi MS in 100+ degree temp and had more time to refrigerate it would have done better. I added a few drops of food coloring to make pink, purple, green, and blue colors. The flavor was so incredible, and all the kids at the party just licked it off the top of the cupcakes.

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lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 19, 2009

I used this recipe to go with the chocolate cupcakes with cookie dough surprise in the middle. I did cut the recipe in half, due to other reviews stating that it made alot. I also used half butter and half shortening and it came out really good.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jun. 16, 2009

This was an ok recipe, not phenomenal to me though.

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Tashawna

Cooking Level: Expert

Home Town: Effingham, Illinois, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Jun. 15, 2009

Don't even bother with other recipes. This is IT. 1/2 butter crisco, half butter. Held up fantastic for deco too. Tasted GREAT and easy. Just remember to beat and beat. No short cut on this.

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MARYTNY

Cooking Level: Intermediate

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Reviewed: May 24, 2009

The best buttercream recipe ever. I also took the 1 cup butter/1 cup shortening route and it is delicious. Definitely beat it for 10 minutes for the best spreading consistency - even on tricky, dense chocolate cakes. YUM!

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Emily Leong

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: May 22, 2009

what a wonderful recipe!!! i did the 1c.shortening and 1c. unsalted butter, did not add the salt. And i use all the cream and all the sugar the recipe calls for and it was wonderful. I can stop looking for a buttercream recipe now cause this is all i will use from now on. Thank You for the recipe!!!!!!

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Penny

Cooking Level: Beginning

Home Town: Fort Rucker, Alabama, USA

Living In: Jacksonville, Illinois, USA

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Reviewed: May 20, 2009

Really delicious and a very nice consistency for decorating. Took advice of others and used 1/2 butter and 1/2 shorteningl added vanilla extract until it "tasted" right (to me, more is better when it comes to vanilla!).

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ATF

Cooking Level: Expert

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Reviewed: May 15, 2009

this is great, tastes good! however. . . it didnt hold up the best for me. maybe i just flubbed when i measured out the sugar but it seemed loose and you could see the shortening. still tasted great tho

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sheetz,A

Cooking Level: Expert

Home Town: Shelton, Washington, USA

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Reviewed: May 14, 2009

This is a good recipe. I used half butter and half shortening. Easy to pipe and frost:)

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: May 12, 2009

Tasted great but had to keep cool because of the cream.

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Andrea

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Reviewed: May 12, 2009

Perfect. That was the best part of the cupcake. Thanks for sharing.

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Tired MOM

Cooking Level: Beginning

Home Town: Oxnard, California, USA

Living In: Simi Valley, California, USA

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Reviewed: May 10, 2009

i used 1/2 butter & 1/2 shortening as others said. and half and half in place of the heavy cream, since thats what i had on hand.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: May 10, 2009

I followed the advice of other reviewers and used butter/crisco, 4.5 oz cream, 2 tsp vanilla, and 6 cups of powdered sugar. I beat the butter/crisco for ~10 mins, and the sugar mixture another 10 mins. It came out beautifully-- so fluffy and light and pretty! The only thing is, for some reason it was kind of flimsy (even after cooling in the fridge for a while), so when I tried piping roses, they kept falling over. I eventually got them to work, but it was a bit frustrating. Not sure if I added too much cream or if it was too warm in my kitchen. However, for the rest of the cake, the frosting was great and easy to work with. A *little* too sweet for my own taste, but my company liked it. Thanks!

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Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

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Reviewed: May 6, 2009

This frosting is very good! I used half shortening and half butter and the taste is great. This pipes very well too for decorating. I do think the next time I make this I will refrigerate awhile before using as I think it would be easier to work with if piping. Also, I believe this would be great with different extracts other than vanilla. I'll probably try almond next time. Definitely a keeper, thanks (:

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