Reviewed: Apr. 22, 2013

I made it exactly the way described. It was blah. I will continue to use half butter and half shortening. It is a great recipe if you are looking to just use for decorating a cake with flowers, borders ect. But as a new frosting I used, most friends found it a bit bland when I used it on their cakes.

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Reviewer:

Jen

Reviewed: Apr. 12, 2013

This recipe was great! Like most everyone else who had a 5-star review, I did make a few changes. Instead of powdered sugar I used egg whites, and I replaced the shortening with a half-and-half mixture of breadcrumbs and peanut butter. I didn't have any heavy whipping cream so I subbed 1/2 cup of coffee granules. WHY rate a recipe 5 stars if you changed it? It's not a 5-star recipe if you didn't follow the recipe! Ok, to be fair, I have made a similar frosting, but prefer a buttercream with actual butter in it.

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Reviewer:

NurseMo

Reviewed: Feb. 17, 2013

Very very good. Will make this my standard frosting. I did take the suggestion of other reviewers and used 1 cup of shortening and 1 cup of butter. Turned out great!

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Reviewer:

carilyn1

Reviewed: Feb. 14, 2013

Terrible frosting, almost unedible. Will never make frosting with shortening again, on the other hand using the heavy cream made it better. Next time butter, heavy cream, vanilla and powered sugar.

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Reviewer:

memalorie

Reviewed: Feb. 9, 2013

So where's the butter in the "Buttercream"? It should be called Shortening cream. There are several of this very same recipe on this site, and all of them use shortening. Since I don't tolerate shortening very well (it adheres to my arteries like plaster!), I began using butter instead of shortening and it tastes much better. (My cholesterol levels are lower, too, since I began to use butter instead of margarine or shortening). It is slightly less white, but not enough that most people would even notice, and there is an icing whitener that can be added if one wants pure white. The butter needs to be softened a bit before using.

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Reviewer:

Dinner Date

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Reviewed: Feb. 6, 2013

I have used this recipe many times. As others have stated, I sub half the shortening with butter. I beat the butter and shortening for about 10 minutes. I think that is the key to good frosting, although if you are piping. you may experience air pockets

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Reviewer:

kwhite

Cooking Level: Intermediate

Home Town: Lebanon, Kentucky, USA

Living In: Lexington, Kentucky, USA

Reviewed: Feb. 6, 2013

Heavy

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Reviewer:

Laura

Reviewed: Jan. 25, 2013

This frosting is the perfect frosting as long as you use 1/2 shortening and 1/2 butter. Is great for cake decorating!!!!

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Reviewer:

ssanguin

Reviewed: Jan. 5, 2013

I have been looking for a great frosting recipe and this is it. I also used half butter and half shortening and only used 6 c. sugar. Perfect!

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Reviewer:

Jenwithonen

Reviewed: Dec. 28, 2012

I mixed this up to use on my Christmas Cookies. I would not recommend using it on cookies, it doesn't dry so you can't stack the cookies. After doing a few, I stuck it in the 'fridge and went back to my standard, milk, butter and conf. sugar frosting. This looks great and is really fluffy, but it's mainly because of all the crisco.

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