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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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: May 6, 2009

I followed the directions exactly and it was perfect for piping on decorations. Thanks!

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Apr. 28, 2009

Excellent consistency & flavor! Holds up very well for decorating. I followed other reviewers advice & used 1/2 butter & 1/2 shortening. I'll definately make this again!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Apr. 28, 2009

we used this to frost sugar cookies tonight with my kids and my sisters kids. worked really well. the frosting has a nice spreading consistensy and hold up really really well. the kids loved it!

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 26, 2009

I was so disappointed with this recipe, but I didn't have any more powdered sugar to make a different frosting! Call me a purist, but isn't there "butter" in "buttercream frosting"? Too bad I didn't read the reviews beforehand, or I would have used half butter.

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peanutswife

Home Town: Azusa, California, USA

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Reviewed: Apr. 24, 2009

I'm giving this 4 stars because the first time I made it I did what others suggested with half butter half shortening. It was still a little greasy for my taste so the second time I made it I halved the recipe and did 3/4 butter and 1/4 shortening. Came out much better, less greasy. Otherwise, very good recipe and very quick to whip up.

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LadyOfMarine

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

I've never made buttercream frosting before or ever decorated with frosting tips. I followed this recipe exactly as presented and it was DELISH! Great consistency - easy to use and tasted terrific!

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Tisha in Cali

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Reviewed: Apr. 14, 2009

YUCK!! I made this twice, thinking I had done something wrong the firs time. Nope. No one in my family liked this buttercream and that's what we always have on our cakes. I'm so glad we tasted it before frosting the cakes.

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CINDUMS67

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Arlington Heights, Illinois, USA

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Reviewed: Apr. 13, 2009

Yep - this stuff is really good! I followed the advice of others and used 1/2 butter and 1/2 shortening (buttered flavored Crisco). Like others, I also only used 6 cups of powdered sugar, not 8. It was still plenty sweet for us. Beat everything for a long time and you can't go wrong. Oh, one last thing...because of the butter and vanilla, this icing has a yellow tint to it. If you need really white icing, just add a few drops of icing whitener (basically white food coloring) and you'll have white icing.

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MARYCROCKER1

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Reviewed: Apr. 13, 2009

This is so good and it is so easy to work with. The first time I made it I did not have any heavy whipping cream, so I used a 1/2 cup of evaporated milk and a 1/2 cup of sweetened condensed milk. I followed some advice of other reviewers and used half butter and half shortening (butter flavored). It was SO good, I could have just eaten it by itself. Since then I have made it with just whipping cream, and although very good, I prefer it with evaporated and sweetened condensed milk and will make it that way from now on. Thanks for such a great recipe!!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Apr. 9, 2009

This was so creamy and easy to work with. Great flavor, too. I halved the recipe and it made plenty of frosting for a two-layer 9 inch round cake. Thanks for the yummy recipe.

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baker_girl

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Reviewed: Apr. 4, 2009

This was a great recipe! I did tweak it a little bit for my family's taste ... I used one and a half cups of butter and a half cup of Crisco to avoid the "greasy" feeling in the frosting. I used the entire 8 ounces of heavy cream but only 32 ounces of Domino confectioner's sugar - equal to about 7 and a half cups instead of the 8 cups the recipe called for. The sweetness was still very good! My icing was very light and airy- I attribute that to my KitchenAid mixer and really beating the frosting awhile! I beat it for probably 10-12 minutes in the butter and shortening stage and then another 10-12 minutes with all the ingredients added. It may sound a bit extreme but that extra time really makes it light and airy. Mmmmm! :) I've also added a bit of cocoa powder to the recipe for chocolate frosting, and it's heavenly!

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Mama Bear

Cooking Level: Expert

Home Town: Beech Grove, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 2, 2009

Can I just say way to go RIck and leave it at that! Nice and easy, good texture and held up well for Easter Cookie Decorating shin dig,,,thanks

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daunp

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Reviewed: Mar. 26, 2009

Great icing! I really only tasted a dab of it because I don't really care for icing. Everybody else thought it was great though and told me not to change a thing. I used half butter and half shortening. Perfect!

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Heather

Cooking Level: Expert

Home Town: Erath, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Mar. 20, 2009

The shortening made the frosting so much fluffier!

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haveyourcake

Cooking Level: Beginning

Living In: Grinnell, Iowa, USA

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Reviewed: Mar. 17, 2009

Easy to work with and delicious. Piped an entire wedding cake with it...

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lorlak

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Gainesville, Georgia, USA

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Reviewed: Mar. 14, 2009

I followed other advice and used 1 c shortening and 1 c butter. Also used less powdered sugar (6 cups?) and a bit less cream. I made 4x this recipe for a special event. Had to ice and decorate 120 cupcakes. It worked out wonderfully! Great taste and it was the perfect consistency for fancy piping. I used Wilton gel food coloring for bright colors. Thank you for the recipe!

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TNJSMUM

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Reviewed: Mar. 10, 2009

I used this recipe to frost a birthday cake and it tasted amazing! We don't use shortening at in our home, so I used 100% butter. It made piping the frosting onto the cake a bit more difficult since the butter melts much more easily than shortening. To combat this, I put the piping bag in the freezer to solidify the frosting every 5 minutes. The cake turned out great and everyone loved the rich buttery frosting. Next time I will try using 1/2 butter and 1/2 coconut oil.

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