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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Trisha

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

Great frosting for decorating, but I can't recommend it for the flavor (even when using half shortening and half butter). The flavor and texture are reminiscent of the storebought cupcakes served at kids' birthday parties when I was a child. I'd eat one bite and discard the rest, because the frosting was heavy and greasy with shortening.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

squirrelgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

This is definitely the recipe I will use from now on when making frosting. Note - half the recipe will frost 24 cupcakes generously with a cup left over. Start with only 2 cups of powdered sugar, 4 cups was way too much. I will try substituting some of the crisco and with butter next time as others suggested. I may also try subbing a smidge of the cream for butter, I think it tasted a little "milky". Otherwise, very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Diane V

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

This icing in AMAZING! I modified the recipe and used 1/2 cup of butter and 1 cup or butter flavored shortening. I also added a teaspoon of artificial butter flavor. This made for a scrumptious icing. The recipe makes quite a bit and should be scaled down in planning on making only a two layer cake. However if you are going to use piping. flowers, etc. It would be more than enough, Definitely a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LPALMER22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

I have been using this frosting recipe since the first time I found it several years ago. I used this frosting for my wedding cake (with 1/2 butter, 1/2 crisco). It looked beautiful and everyone loved it, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

This is the best tasting, easiest to make, wonderful to work with frosting !!!! Thanks Rick...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ajstlc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2008

Yummy, I'm not a big buttercream fan since it's too sweet for my taste but this one was perfect. I substituted half crisco and half butter for the recipe. I also only used 7 cups of sugar instead of the 8. It came out perfectly... It's even good 3 weeks later.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Di

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

Fantastic buttercream frosting, I do however use butter in place of shortening to keep from getting the greasy feel you get. Super YUM! Make sure you whip the butter adequately to get it aerated enough before you add the sugar so its super fluffy.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

shortstuff2u_21

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

Good icing, but too greasy for my taste. I didn't like the Crisco in it. Still looking for a great buttercream recipe...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TexasMomof2

Cooking Level: Intermediate

Living In: Wimberley, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

Super! Made half the recipe for 24 cupcakes. Very generous topping & had about 3/4 cup leftover. As many others I did half shortening and half butter. I don't consider myself well-versed in the cake decorating department at all....so, I felt pretty proud of myself that I even piped the frosting on and it looked 'almost' professional!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

I didn't have any crisco so I used all butter,, and I added 2 heaping Tbl spoons cocoa. I like chocolate. It had to sit in fridge though before I could frost anything. It's soooo GOOD!! I could put it in a pan and eat it like candy. As a matter of fact, nobody around here can keep their fingers out of it. It's better the next day !!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rebecca

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

OMG! This is the by far the best buttercream I''ve had in a long time. I have been looking for a good b/c frosting for so long. I did what other used recommended and used 1/2 crisco & 1/2 unsalted butter with 7 cups powdered sugar and it was soooo fluffy and delicious. It definitely tasted better the next day and it's also great for piping. I will definitely use this for all my cakes.....tastes just like the bakery. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisar630

Cooking Level: Intermediate

Home Town: Glendale, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

This is the best frosting ever. I used it just the way it was written. Used it to decorate and frost my Grandaughters b-day cake. Everyone loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2008

this was fantastic..I've been trying and trying to find a receipe that matched Pulix' buttercream, but could never find it, this came about the closest, after tasting it bit by bit, I felt 8 cups of sugar would have been to much, so I stopped at 6, and I used half of butter flavored shortening, with plain shortening, and I used almond extract instead of vanilla..the almond gave it kind of that wedding cake taste, its wonderful! took it to a family picnic and everyone raved about it! so thank Rick! :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

coley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2008

This is the first time I ever made buttercream frosting. I made a minor change to the recipe as I have tasted greasy buttercream icings. I used 1 and 1/2 cups of butter and 1/2 a cup of shortening. I found the texture great for decorating.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SRG1534

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2008

This turned out great...I used a little less sugar (just added until the consistency was right) and used skim milk instead of cream. Held up very well in the 80 degree weather, it got soft but didn't melt.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Athol, Massachusetts, USA

Living In: Holyoke, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

I used half shortening and half butter and a little extra whipping cream to make the frosting a little lighter and fluffier. Really good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2008

A great recipe, but it yields far more then twelve servings. I did follow the recommendation from others to fluff the shortening for over 10 minutes which maybe amplifies the volume of frosting. I generously frosted two square cakes and a round double layer cake and had plenty to spare.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenn Stavert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2008

MMMMMMMMMMMMM! This is my new GO TO recipe for frosting. Great taste..great spreading consistency..the only problem is that you will be left with a spoon hovered over the bowl telling yourself..just one more spoonful. I did use half butter half crisco for my taste preference and it was perfect. Will make again and again.

Was this review helpful? [ YES ]
3 users found this review helpful