Reviewed: Oct. 23, 2011

10 stars for icing! taste just like a bakery.(except better) i did use half butter and half shortening. i cut the recipe in half for 24 cupcakes and still had a ton left over, so the recipe makes a lot!

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Reviewer:

la belle vie

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Oct. 22, 2011

I tried the recipe as is first, and found that it was really greasy tasting. I took advice from reviews and used one cup of shortening and one cup of butter, and it was the most delicious buttercream I ever tasted! I did only end up using 3/4 cup of heavy cream and it was enough. I also want to add that it helps if you sift in half the sugar, fold it in, and then use the mixer, and then do the same with the other half of the sugar. Otherwise, the sugar ends up as a cloud in the kitchen.

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Reviewer:

Jacqueline Wood

Reviewed: Oct. 22, 2011

I used half shortening and half butter, and this came out perfect! It's light and fluffy, not overly sweet or choking like some frostings. Feel free to use different extracts-- I used mint extract when I made mint chocolate chip cupcakes. This will be my standard buttercream recipe from now on!

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Reviewer:

MKE

Reviewed: Sep. 14, 2011

I found that using half butter the cake doesnt set properly for the type of decorating I prefer. so I use all crisco and add butter flavoring. it looks great and tastes even better. this is definately my new favorite!!

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Reviewer:

veronica

Reviewed: Aug. 6, 2011

Used this frosting on a graduation cake I made for my nephew. Very delicious! I have also made it using vanilla flavored coffee creamer rather than cream. It was very vanilla-y. Perfect recipe- thank you

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Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Aug. 3, 2011

comes out perfect everytime!

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Reviewer:

Christina

Cooking Level: Intermediate

Home Town: North Stonington, Connecticut, USA

Living In: North Franklin, Connecticut, USA

Reviewed: Jul. 31, 2011

This frosting has an ok taste.....used to frost a wedding cake yesterday and it never crusted enough to smooth out the cake. It is ok for borders and makes a fantastic black (2 cups frosting, 1 oz. black coloring and 1/4 cup powdered chocolate). Just didn't have that wow factor I was looking for in a frosting

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Reviewer:

Terri

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Brighton, Michigan, USA

Reviewed: Jul. 29, 2011

I made this recipe exactly as written and I give it 4 stars. It has a light fluffy texture and a sweet and creamy flavor. My only qualms were that I wish it has a bit more butter flavor, so next time I think I will do half shortening and half butter as other reviewers have mentioned. Otherwise, is it pretty good and the consistency is great for piping and cupcake decorating.

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Reviewer:

hallensd

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Reviewed: Jul. 29, 2011

Yummy! Thanks! My frosting of choice.

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Reviewer:

simplydi

Reviewed: Jul. 26, 2011

This frosting is just heaven. I don't know what else to say. I made a half batch and also used half butter as suggested by others. Other than that I followed directions exactly. Half batch made enough to thickly cover a 9x13 cake. It is also very rich in my opinion so if you don't like that you may need to adjust accordingly. But I will definately be using this from now on. Thank you Rick!!!

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