Reviewed: Feb. 18, 2009

This frosting was awesome!!! I used 1/2 vegetable shortning and 1/2 butter as did many people. I also haved this recipe and it was more than enough to frost 24 cupcakes!! It was a bit too sweet, but I didn't mind it much. Still very yummy and I highly recommend it!

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Mayra

Home Town: Miami, Florida, USA

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Reviewed: Feb. 14, 2009

Super tasty--I couldn't stop licking the bowl. Really easy to work with too; I don't have a mixer so that's important to me! I made half a batch, using a stick of butter-flavor Crisco, then I added a packet of unsweetened strawberry Kool Aid which made it a little sour. This recipe is pretty forgiving though; I added probably an extra cup of powdered sugar to compensate for the Kool Aid and it was still a great consistency (I used the full amount of cream). My new favorite recipe from this site!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 13, 2009

Great recipe I couldn't stop eating it!

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DANIELLEG

Cooking Level: Intermediate

Living In: Greenfield, Indiana, USA

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Reviewed: Feb. 10, 2009

This is a FAB recipe! I will use this one forever!!!!

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Natalie

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

soooo good! i made this on a birthday cake and everybody LOVED it! definately a keeper!!

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baker lover: Kelly

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 9, 2009

This was a great recipe for frosting. My Mom who has the only other frosting recipe I would ever use even loved this. I used half shortening and half butter to hold it up a bit more and it came out tasting perfect! Thank you!

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Jenny

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Reviewed: Feb. 7, 2009

Mmmmmmm Yummy!

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tswarrow

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Reviewed: Feb. 6, 2009

WARNING: It is hard to stop eating this icing once you sample it :D thanks for an awesome recipe. I love it! My Substitute for Heavy Whipping Cream: 2 TBSP Melted butter (then cooled to at least room temp) and 1% Milk (appx 4 ounces to make a total of 6 ounces). Used All Shortening as recipe called for & Added 2 tsp vanilla extract along with 1/2 tsp Wilton Butter Flavor. I did beat the Shortening for 10 minutes before adding powdered sugar and once the sugar was added I allowed it to get to a fine meal texture before adding the vanilla,salt,butter flavoring and Whipping Cream Substitute. I will update more once I use it on the cake and give a full review. This works great on the cakes IMO :) I have tried alot of buttercream frostings and this one is definitely the BEST! I will not use another. I am using it again today to go on my son's birthday cake. Sample tasted it and yum! Sooooo good! I did the same as before with the substitute of milk & butter for whipping cream and it works great! I also added 2 tsp of Meringue Powder this time. Thanks again Rick!

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Feb. 5, 2009

Now that's good stuff right there. (**Had plenty left over to make Saltine and frosting sandwiches**Don't knock it 'till you try it**)

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Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 29, 2009

Only rated at 4 stars because using 2 Cups of shortening gives the frosting a very greasy flavor and texture. I would very highly recommend using 1 cup butter/margarine and 1 cup of shortening. I also used around a half cup of milk instead of the recommended 1 cup.

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OTTOS2

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

I am always searching for the perfect MOCHA 'buttercream' recipe in that I'm attempting to recreate the frosting I remember from my youth, used in bakeries in the North Jersey area, ...just loved it then, and have come close to duplicating it but not quite! This particular recipe I made the following substitutions to: I omitted the vanilla and replaced it with a TBLS of instant coffee granules dissolved in a small amount of hot water, and used cocoa powder in place of 1/2 cup of the sugar..EXCELLENT!!!!! THIS IS THE CLOSEST TO DATE!!!

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mtenkate

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Sioux City, Iowa, USA

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Reviewed: Jan. 24, 2009

Really good and really easy! I would give it 5 stars, but like other reviewers I changed the recipe to use half softened butter and half shortening. I started with about 4 ounces (1/2 cup) whipping cream and only needed a few tablespoons more for the right consistency. I split the frosting into three different bowls and used neon food coloring gels to color them. It was the perfect texture and held up well when decorating my cupcakes. This recipe was fluffier than other buttercreams I have tried - probably because of the whipping cream. I'll definitely use this again in the future. Thanks for the recipe!

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 19, 2009

I have tried different buttercream recipes and I must say, this is the one I have been looking for. I did use half shortening and half butter though. It tastes very good and is bakery quality. I love the lighter texture it has. This is definitely a keeper!

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Stacy R

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Jan. 16, 2009

Alright people, here is the deal. If you follow this recipe with the exception of using 1 cup BUTTER (not margarine) and 1 cup shortening, you will have the best buttercream icing ever. Tastes just like, if not better than the buttercream icing at any bakery. Cheers!

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Ladyviola

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

I was wary about trying this because of the shortening, but then I found organic, trans fat free palm oil shortening at Whole Foods. The texture is grainy, but because the "grains" melt at body heat, you can gently melt it smooth and cool it back to a hard state to get rid of the grains. It's an unfortunate extra step, I know, but I just can't stomach the thought of eating all that partially hydrogenated oil in regular shortening.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jan. 9, 2009

Needed a good frosting recipe to use with a boxed cake. This recipe was a good starting point. I've only given it 4 stars, as I did not follow the recipe exactly. I followed others' advice and used half butter and half shortening. I also cut the amount of sugar. Had I made a whole batch, I would have only used 6 cups . . . but since the recipe halved well (and was plenty for a boxed cake) I only needed 3 cups. Thanks for a good starting point! Will make again.

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June's Bad Apple

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Reviewed: Jan. 8, 2009

EXCELLENT. I have been looking for a good frosting recipe for a long time. I like mine, but have never been fully satisfied with it. This recipe is wonderful, thank you for sharing!

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Michelle

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

Plus about 5 more stars! This was delicious! Extremely easy and very very gd. I will definitely use this recipe every chance I get!

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chefnine

Cooking Level: Intermediate

Living In: Milton, Florida, USA

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Reviewed: Dec. 29, 2008

This is the best frosting! I will never, ever buy canned frosting again. I made it exactly as the recipe was written except I added about 1/2 tsp. of almond extract. It was wonderful, delicious and easy to decorate with.

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Trisha

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Reviewed: Dec. 28, 2008

I found this recipe worked well for frosting and piping. I normally use a different recipe from this site to pipe, however it's too stiff to frost the whole cake. In order to save time, I frosted and piped with this recipe. I found it a tad sweet, but I followed others' suggestions and replaced half of the shortening with butter. I'm happy with the results. I also only used about 4-5 oz. of the cream for the consistency that I needed.

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