Reviewed: May 2, 2008

This frosting was smooth and easy to work with, but it was very bland. I added mint extract, and that helped a lot. Like other reviewers, I used half Crisco and half margarine. This recipe makes a ton - half a recipe fully frosted a two layer cake including sides!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Apr. 27, 2008

Awesome this is the best stuff!!! I will be making all the cakes for now on. I did use some butter and shorting like others said. I will be posting a picture later. Thanks alot :)

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Alisha

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Apr. 24, 2008

I made this frosting for my friends birthday. The response of the guests was "this tastes bad for you". It doesn't taste bad, but it definitely tastes like it's made of shortening. I might make it again....

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JESSTAGG

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Reviewed: Apr. 17, 2008

it wasn't the BEST EVER, but it was pretty good. i'm just not an icing type of girl.

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 17, 2008

This isn't a buttercream to me. More like the "whipped" alternative you get at the store. It doesn't pipe bad- a bit too soft for me. Overall- this would be good to put between cookies. I did sub milk for cream.

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ONLYMADARESANE

Cooking Level: Expert

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Reviewed: Apr. 14, 2008

The texture and ease of this recipe is great, but I just can't get past the taste of the shortening. I will use this when I need really white icing for small bits of decor, but otherwise I will have to find another recipe that mainly uses butter. I also found this way too sweet for my tastes (and that says a lot, since I have a sweet tooth).

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 6, 2008

Very nice. I was a little put off by the cream aftertaste that I had in my mouth when I first made it, but I put it into the fridge overnight and the next day all the flavors blended together. I used 1 cup crisco and 1 cup butter...then 6 cups of icing sugar. It was a little sweet, but I just added a pinch of salt to it while mixing and it balanced it out. Very nice and firm enough for piping. This was very good.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 6, 2008

AWESOME!!! I halved the recipe and used 1/2 butter and 1/2 shortening as suggested by many others. Followed the recipe except for that modification. This recipe will not disappoint, it is delicious!!!

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mmulrich

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 3, 2008

Great recipe. I use 1 cup softened Butter & 1 cup Shortening, since it's Buttercream frosting, you need butter :o) I use less whipping cream, just add till it looks right, the more you beat it in your mixer, the fluffier it gets. Also, add some cocoa powder to the already made frosting to make the best chocolate frosting you've ever had. I use this recipe for all the cakes I make. Everyone who tries it loves it. Try it, it makes great frosting.

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5PICKYKIDS

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Reviewed: Mar. 30, 2008

This deserves 10 stars. Perfect as is.

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Lauren Young

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Reviewed: Mar. 12, 2008

I was in a pinch and found this recipe. It was great and my room full of middle school students thought so too!

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Brea

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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Reviewed: Mar. 11, 2008

I also made it with 1 cup of shortening and 1 cup of butter. I'll have to say this is the best frosting I've ever tasted! Fabulous!

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jojobee

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Reviewed: Mar. 10, 2008

I cannot say enough about this buttercream... if I could give it more than 5 stars, I would! It doesn't matter what kind of cake I make... I always get rave reviews about the amazing frosting! I too use half butter and half crisco and it always turns out perfect. I add different flavorings depending on what I am making... from lemon juice to orange extract or cocoa! I also used the advice of another user an whip the butter and crisco on high for 5-10 minutes and it makes it REALLY FLUFFY! I will NEVER USE A DIFFERENT RECIPE!

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Brooklyn

Cooking Level: Intermediate

Home Town: Carroll, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Mar. 7, 2008

This recipe was PERFECT. 6oz of cream work best for structure. I have not found a good buttercream frosting in forever. I can't begin to descripe how happy I was I found this recipe.

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rmpowers

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

I used 1 cup butter (salted) & 1 cup shortening. I also sub half & half for the cream & the results are wonderful.I used 1 teaspoon of vanilla and 1/2 teaspoon of almond extract which tastes more like a classic cake decorating frosting. Smooth & fluffy with a great mouth feel. Love this recipe!

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Feb. 10, 2008

This is the best frosting recipe I have found. Very simple and creamy. I make it half butter half shortening when frosting cakes and all shortening for borders and decorations. The best!

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kittykat

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

this is probably the perfect buttercream - i've used it over and over again in all of my cakes and i love that it's not cloyingly sweet or hard to handle. this was a fabulous recipe, rick :)

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rebekahjohnson

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Afton, Wyoming, USA

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Reviewed: Jan. 13, 2008

I really love this frosting recipe. Its not too sweet.

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CREAMPUFF9995

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Reviewed: Jan. 2, 2008

The best Buttercream frosting EVER!

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KBHUMPHRIES

Living In: Gainesville, Florida, USA

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Reviewed: Dec. 8, 2007

I did a half-batch to frost a 9" two-layer cake. I followed the recipe closely although I used half butter and half shortening, and I used fat-free half and half instead of cream. It tasted AWESOME although a little greasy, and there was just a little too much to frost the cake (about ½ cup left over). The frosting turned out a little soft and it didn't harden at all after sitting overnight, but that was fine. Using a piping bag for borders and rosettes was a little tough as it WAS soft, but the frosting stayed where I put it, even on the side! Thanks for sharing, Rick, this will be my go-to recipe for frosting!

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