Reviewed: Nov. 22, 2007

This recipe is great. Even my daughter, who only likes whipped icing, loved it!

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LVFOX

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 20, 2007

This was delicious! I was "remaking" my husband and my wedding cake for our 1 year anniversary. It didnt look quite as wonderful as the bakery that we went to but it tasted wonderful. I tweaked the buttercream only by mixing in a cup of fresh raspberries. It was fabulous. Thanks so much for the recipe, I will most definately make it again for those special cakes I make!

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Maryann

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: San Angelo, Texas, USA

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Reviewed: Nov. 17, 2007

This is an awesome recipe. It makes alot so I would recomend cutting it in 1/2 if you are just doing 24 cup cakes or a smaller layer cake. I tried it will all butter because I didn't have any crisco and it turned out wonderful. I also tried omiting the vanilla and adding some cocoa powder and it was delicious. This is a great frosting!

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Kayti

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Reviewed: Nov. 12, 2007

This recipe makes a ton, watch out. Unfortunately, we didn't like it at all. It felt like a lot of wasted ingredients. I think I'll try the recipe on the confectioners' sugar package.

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Half Baked

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

The only thing I did different in the recipe was use 1 cup butter and 1 cup shortening. It turned out great. It is an easy buttercream to frost with and decorate with.

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Oct. 26, 2007

Truly an exceptional frosting, especially when butter is substituted for half of the shortening. Not too sweet, with a fluffy, creamy texture. There are infinite possibilites for a variety of flavorings and add-ins. It was a generous amount to fill and frost a 3 layer 9-inch cake. A real keeper and will be used over and over!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 24, 2007

This was a nice butter cream frosting. I took the advice of other reviewers and used 1/2 butter & 1/2 shortening. It was very nice to work with and looked beautiful on the Cherry Cake I made. I think everyone liked the frosting much more than the cake. Thanks!

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CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Oct. 17, 2007

I love this stuff, and use it anytime I need a buttercream icing. I do use butter instead of shortening though (I'm not a huge fan of shortening in buttercream icing), which will cause it to not be a perfect white. Since I'm almost always coloring it anyway, nor do I mind if it's off white instead of white, this isn't a big deal to me. But it is extremely good made with butter. You can probably cut down a bit on the sugar, as it's really, really sweet when the full amount is used. Basically, I add enough to get a good texture and consistency , and then add more until I get what tastes just right to me. It also firms up really well in the fridge if you need it to be firmer. But again, this is really, really good with butter, and I would recommend using butter to make it instead of shortening.

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007

This buttercream tastes just like my wedding cake's frosting tasted!!!! I was looking for a buttercream to make for my first time that would be easy and taste good, well I found it!! After reading the reviews and taking the advice of many, I substituted 1/2 butter 1/2 shortening for all shortening. I also used what I had which meant using salted butter and whole milk and it still turned out fabulous! I made 1/4 of the batch as a trial run and I'll have enough to make some cupcakes today. *I must say that this frosting was delicious last night when I made it, but the key to getting it to it's best is to refrigerate it over night. It tastes even better today.

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smaichel

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Reviewed: Sep. 30, 2007

Used 1/2 salted butter and 1/2 shortening and only 6 oz. cream. The frosting was very good but somewhat soft, but that could be due to the weather here and the fact that I used butter too. Once refrigerated it firmed up nicely. Nice and fluffy, which is good except when you're trying to make a perfectly smooth surface! Pipes well too; I used this for a wedding cake.

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dnguy55

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Sep. 16, 2007

Mmmm...this one was really good! I highly recommend if you're making 24 cupcakes to 1/2 the recipe - I had TONS left over and I just wanted to eat it all!

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Ktkat28

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 15, 2007

better than most store bought!

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Sep. 9, 2007

Bleh! I halved this recipe, and it was just enough to pipe frosting onto 24 chocolate cupcakes. I too, have never used shortening in frostings, but after reading the good reviews I decided to try it. In all fairness, I will say that this recipe DOES IN FACT, give you a perfect consistency for piping decorations. On the other hand, I would not make this frosting using shortening! I would use all butter instead, adjust the amount of heavy cream, and simply chill it to firm it up. The frosting left a funky, bitter aftertaste in the back of my tongue- sort of like heavily food-colored frosting does. As I am writing this review, I can still taste it. My husband,my guinea pig, didn't mind nor notice so much; his response was, ' Just tastes like vanilla and sugar to me.' I guess some ppl aren't as put off by the taste as I am. This was a good learning experience, and I now know that I will never sacrifice better taste for ideal consistency using shortening :( Sorry, Rick.

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Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 31, 2007

This is the BEST frosting. I did 1/2 of the butter in butter and the other 1/2 in butter flavored crisco and I could not keep everyone from eating the frosting right out of the bowl. I have already shared this recipe with others.

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Lindsey

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Reviewed: Aug. 27, 2007

This is by far the best buttercream frosting I have ever made. The consistency was wonderful and it makes enough to do a three layer and 6 cupcakes. It was delicious!!!!

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loves2eat

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Reviewed: Aug. 26, 2007

This is an excellent frosting. I substituted half unsalted butter and added 2 teaspoons cinnamon for a cinnamon buttercream frosting, and it was delicious! It made a lot, too! I frosted three cakes, each a two layer cake, and it filled and frosted all three! (It was a three tiered cake, one nine inches, one 7 inches, one 5 inches.) This will be my new buttercream recipe, Very good!

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JOSEPHINE

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Aurora, Illinois, USA

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Reviewed: Aug. 23, 2007

I too, followed other reviews and substituted half the butter for the shortening. I also used popcorn salt. It is a finer grain of salt and mixers better.Also, I added 2 tbls of merigue pwder to it to stabilize the whipped cream, i thoughtit would make it more stiff to pipe borders and flowers. I did end up using about 7 ounces of the whipping cream. I did find the frosting on the sweet side. Next time I will adjust the powdered sugar. It spread like a dream and I frosted the cake with little effort. But when it came to piping borders and flowers, I found I had to stiffen up the frosting a bit by adding even more sugar to it. Overall, a good frosting that I would use again, I would just tweak it a bit. Of course, I diddnt follow the original recipe and that could be why I had the results I did. Butter is alot softer than shortening. Everyone loved this frosting.

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TEESA2YOU

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 21, 2007

A nice buttercream, I used a little more butter than shortening, and a little more cream than called for. I like the taste and the texture was good overall, maybe a tiny bit chalky but with all the powdered sugar used I guess that's expected. I would use the recipe again but I'll also probably try out a few more before I declare a favorite.

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Baker1971

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Reviewed: Aug. 16, 2007

This is excellent buttercream. Don't make this if you're watching your weight! Instead of all shortening, I use half unsalted butter and half butter flavored shortening. I don't think it would have nearly enough flavor with all plain shortening. I've never used it for decorating, but the consistency seems perfect for piping. Half of the recipe was just enough to ice a 9 inch cake (2 layers) since I don't like a ton of frosting.

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Mile High Cook

Cooking Level: Intermediate

Living In: Parker, Colorado, USA

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Reviewed: Aug. 8, 2007

REALLY excellent! I did the 1/2 butter 1/2 crisco and also added the butter-vanilla flavoring from my local cake supply place. delish! Someone tried almond flavoring, sounds good, think I will try that next time!

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