Reviewed: Jul. 25, 2009

It tastes a lot like bakery frosting. It was very hard to mix if you follow the instructions because the powdered sugar and shortening (even softened) becomes to hard to mix with a beater. The first time I made the recipe it broke my hand held mixer so try the other reviewers suggestions. Overall, I like it.

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crystal

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Reviewed: Jul. 24, 2009

This buttercream is outstanding! I did make a small change though: only 1 1/2 cups of shortening and 1/2 cup of butter. Oh man, it was incredible! So so easy to work with, too! A definite keeper!

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Jul. 20, 2009

I tried the recipe exactly as written, and it had an overpowering and unappetizing shortening taste. It also left a heavy shortening film on everything. Because of everyone else's high reviews, I will try it once more ... with half shortening and half butter, though.

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Hilary B.

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Reviewed: Jul. 18, 2009

Best icing recipe I have tried yet!!!!!

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SSgtsdaisy

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Reviewed: Jul. 17, 2009

FANTASTIC! Wonderful basic recipe. I doubled it to frost a 9" round layer cake and had some left over. Used 1/2 shortening and 1/2 butter for a richer flavor. Also, because I was using this to frost the Lemon Chiffon Cake from this site, I used 1 1/2 teaspoons of lemon extract instead of vanilla.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 10, 2009

I love the taste of this buttercream!!! I followed the suggestion of others to use 1c shortening and 1c butter and only 5/6 c sugar. My only issue...a little too soft compared to what I'm used to. Any ideas on how to stiffen up some?

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MrsAB2

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Reviewed: Jul. 10, 2009

I've been looking for a new buttercream for awhile and I just love this one. I followed the suggestion of others and use half butter and half shortening and just whip it for at least 15 mins. It turns out great everytime and has a great flavor and consistency.

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okliebert

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Reviewed: Jul. 9, 2009

I used the half butter, half shortening method... tasted great, pretty sweet! Will keep using this recipe.

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MalElaine

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

I've tried a few other buttercream recipes and this one was by far the best. I made this for my daughters 4th of July ice cream cake and it was delicious! The only adjustment I made was used 1/2 cup of butter and 1 1/2 cups of shortening. My hubby even liked it and he doesn't even really like anything sweet. He told me not to change a thing about it. It's such a great & easy recipe that I'll never buy store bought frosting again. Thanks Rick!

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melody741

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

This frosting is very good, I was a little nervous making it at first, but it came out great. I would make it again.

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TANYA

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

Great frosting that comes out just right every time! Hubby's favorite by far.

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Patty

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Reviewed: Jun. 30, 2009

I really enjoyed this frosting and will definitely make it again with a few modifications. I wished that I had followed some of the other reviewer's advice and used at least some butter instead of all shortening, but I was in a hurry and my shortening was soft (and the butter wasn't). I used more powdered sugar than the recipe called for and was glad I halved the recipe as some suggested for frosting a regular 2 layer 8" or 9" round cake. It spread wonderfully. Next time, I'll try to pipe with it!

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 28, 2009

worked well to coat a cake for fondant, but was a tad too sweet for my personal taste.

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phurst00

Cooking Level: Beginning

Home Town: Wilmington, Delaware, USA

Living In: Bear, Delaware, USA

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Reviewed: Jun. 19, 2009

Very good! Also known as Rick's Special Buttercream Frosting here. I used half butter for flavor. My only concern is that the frosting has cracked a bit where I put the toothpicks to keep the plastic wrap from touching. Hopefully I can smooth it out a bit before the party tomorrow. But it does taste great--the heavy cream makes it creamier (go figure!) than store bought frosting, or bakery cakes.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Jun. 19, 2009

This frosting recipe is wonderful! I've used it lots of times with decorated cakes and cupcakes and usually use the recommended 1/2 butter and 1/2 shortening, and since I usually buy butter flavored shortening, thats what I use. The perfect buttercream frosting!

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heaton

Cooking Level: Intermediate

Home Town: Marshall, Minnesota, USA

Living In: Parker, Colorado, USA

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Reviewed: Jun. 14, 2009

Hands-down best basic, WHITE frosting! Like other reviewers mentioned, it's so universal and can be easily modified. Sometimes I don't have shortening or I don't have butter. My best mix is 1/2 butter, 1/2 shortening. It doesn't taste too much like a bakery frosting, but it's not too rich, either. I've added coloring/flavoring and each time it gets tons of compliments. This recipe is easily cut in half or doubled depending on your needs. I store leftover frosting in a tupperware or even in freezer bags and it always tastes as great. Perfect consistency for spreading and can easily be adjusted by adding more/less cream. I've also used milk when I didn't have cream and got great results. Thanks for the recipe!!

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STARZ7369

Cooking Level: Professional

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 12, 2009

I followed this recipe exactly as written and it is amazing!!! The most delicious buttercream frosting ever! The recipe makes a large quantity. Enough for frosting a layer cake plus decorations.

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Kami

Cooking Level: Beginning

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Reviewed: Jun. 11, 2009

I made this frosting twice, 1st the way it is written, and the 2nd I used 1 cup of butter and 1 cup of shortening, and it was fantastic both ways. THANKS!

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FRESHMONKEY

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Reviewed: Jun. 8, 2009

Creamy and delicious! I love this recipe and it works every time I need a good basic frosting for a homemade cake!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 6, 2009

I was looking for a buttercream frosting recipe to use for my brother’s wedding cake and after trying several other recipes, and found this to be the best. I reduced the amount of shortening by 1/2 cup and added 1/2 cup unsalted butter. I also used real vanilla, not the clear vanilla, and the frosting was still very white in color. This frosting was not only eat with a spoon good, but was a dream to work with and it held up very well to piping. The frosting received rave reviews from wedding guests and from the bride and groom.

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