Reviewed: Jun. 29, 2008

This was sooo easy to make! I followed a previous suggestion and used 1/2 salted butter, 1/2 shortening, and omitted the salt. Not only did it taste terrific, but it held up to coloring, multiple layers, and lots of moving around. Thank you!

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Julie Peterson

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Reviewed: Jun. 26, 2008

Yum! I added some unsweetened cocoa powder to make chocolate frosting, and it was soooo good. I am going to use this for my daughters birthday cake.

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Briget

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

Totally satisfied with this recipe although I did not follow the measurements or the ingredients..Ok, so I'm really satisfied with what I came up with.. I cut the measurement down to my needs and omitted the salt and cream and used margarine instead of lard... Beautiful!

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ashathechef

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Jun. 20, 2008

I just made this and am not fond of the shortening in it - I can definitely taste it and it is a bit 'greasy' to me. I do use recipes for frosting with shortening in it but it is usually boiled, maybe that makes a big difference in the crisco flavoring. But it looks nice and spreads well. I am going to make an all butter one for the cake I just made and put this in the fridge for something else instead.

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Vanessa Sue

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Sleepy Hollow, Illinois, USA

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Reviewed: Jun. 13, 2008

This is the best! I cut the recipe in half. (1 box of sugar, 1 stick of butter 1/2 cup of shortening, 1 teaspoon of real vanilla, no salt, 1/4+ cup of cream.) This was the perfect amount for a two layer cake. The frosting tastes great and it tints very well. This is light and not "gritty". My children loved it.

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Nat

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Reviewed: Jun. 8, 2008

My first time every attempting a buttercream frosting and I found the recipe to be very easy and user-friendly - that's why I'm giving it five stars (it was also pretty good)!! Next time I think that I will try half butter and half shortening as suggested by others. I used this for the Coconut Cream Cake I recipe on this site. I halved the recipe and it was enough to frost a two-layer 9-inch cake and to use for the filling. Even though I halved it I still ended up using all 6 ounces of heavy cream - I think if I had only used 3 oz. that it would have been too stiff and difficult to spread. I will also cut down slightly on the amount of sugar in the future.

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Nico's Mama

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

Tasty frosting but way too greasy & it always separates! I can't seem to find the right frosting/balance.

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Minchi

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Reviewed: May 31, 2008

This is the first time I have rated a recipe so soon after using it the first time. IT IS THAT GOOD!!! I did use 3/4 butter and 1 1/4 c shortening. EVERYONE RAVED!! Well done!!!

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LITSAYN

Cooking Level: Expert

Home Town: Issaquah, Washington, USA

Living In: Bradford, Pennsylvania, USA

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Reviewed: May 31, 2008

Easy to prepare and work with, looks lovely, holds up beautifully, but very, very, very sweet! And I stopped at just under 6 cups of sugar, and added a little extra salt. Still way too sweet for the Dark Chocolate Cake I that I used it on, however I'm sure I'll revisit this recipe should I make a cake that needs a sweetness boost. I took about 1 cup of this and added a tbsp. of melted raspberry preserves to make a quick and easy raspberry buttercream filling - was awesome with the chocolate cake! I can see myself making a mini-batch of this as a filling, but again too sweet for the typical whole cake in my opinion.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: May 29, 2008

Very good, 1 used 1c shortening and 1c butter. Was not too sweet and not too bland, just right! I frosted 3 layers and had enough extra to do a rosette border around the top and bottom, rosettes and dots all over the sides and still had over a cup of frosting left. Perfect!

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suzanne k from nm

Cooking Level: Expert

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Reviewed: May 26, 2008

This is the best frosting!! I followed other reviews suggestion to use 1 part butter (1 stick) and 3 parts shortening. It whipped up fluffy and light, and spread like a dream! It worked well in a decorating bag. Hubby liked it because it was creamy but not too sweet. This is my new frosting recipe!

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WatsonGrl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: May 18, 2008

just a quick question that if someone can answer would be great ...do i whip the heavy cream before adding it in?

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annette

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Reviewed: May 17, 2008

Excellent recipe! I try a different frosting recipe every time I make cake but the search is over. Even my anti-frosting really liked it. Just added cocoa powder to make chocolate. I also added one tsp of butter extract. Otherwise I followed the recipe exactly. Not overly sweet and not greasy in my mouth.

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BRIMAT143

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

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Reviewed: May 13, 2008

I don't usually like regular buttercream. I usually make Swiss meringue buttercream because it's lighter and not as sweet. However, this buttercream frosting is perfect! It's fluffy and not TOO too sweet. I used butter flavored shortening.

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cassie

Cooking Level: Expert

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Reviewed: May 13, 2008

Fantastic! However, I followed another person's suggestion , to use 1 cup of butter in place of 1 of the cups of shortening, only 6 cups of icing sugar and 1/2 cup of evaporated milk.

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AZRAEL

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Reviewed: May 12, 2008

Frosting turned out great, just a little too greasy for my taste but no one else seemed to mind. Will use again if in a pinch and need something quick and easy. I added more powdered sugar for piping and everything was a-ok.

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Traci and Michael

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Reviewed: May 11, 2008

I was a bit skeptical about this recipe, but decided to try it since I had a dozen banana muffins to frost. I cut the recipe into thirds and used: 1 stick of butter, 2 C powdered sugar, 1/2 t vanilla extract, and 1 T of milk and it was perfect. I was shocked, actually. It tastes like the stuff you get at the store, but better. Thanks for the recipe. It really does work.

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uhhuhhim

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Reviewed: May 8, 2008

Really good frosting. Not too sweet. I halved the recipe and did half butter and half shortening. Came out perfectly and was super easy to spread. I paired this frosting with a dark chocolate cake I also found on this site.

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