Reviewed: May 19, 2009

FANTASTIC!!! I opted to use just butter as it was for my daughters b.day cake and she loves butter...this is the best frosting I have not only ever made, but ever tasted. Excellent!

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StacyO

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Reviewed: May 16, 2009

This frosting is fabulous! I made it exactly as is, and it got rave reviews! I've used it on both confetti and butter pecan cakes, and it complemented both very well. I think this could be used on almost any cake or cupcake. It piped well and was easy to color.

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mrsherrington

Cooking Level: Intermediate

Home Town: Bay Roberts, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

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Reviewed: May 16, 2009

This is a great recipe. Easy and delicious. I rated only 4 stars because I think it calls for way too much powdered sugar. 8 cups is about 4 pounds. I used 1 whole 2 pound bag and it was probably still too much. Plus it makes a ton of frosting. If your only planning on doing a single cake and not changing colors to do decorating and stuff, then you could easily half this recipe and still have plenty for one or maybe even two cakes from a box. I used butter falvored shortening and substituted half of it with real butter. Make sure you cream it well before you start adding the sugar. If your using a stand mixer, use the paddle attachment until after the cream is thouroughly mixed in then switch to your whisk to finish beating. And don't get discouraged if it gets really heavy like a cookie dough consitency. When you start adding the liquid it will loosen up and whip very well.

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Jeff

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Reviewed: May 15, 2009

i love this recipe. i use it on all the cakes i make for friends and family and every one loves it. my two year old daughter is always sneaking a lick so i don't even get mad anymore, i just put a little in a bowl for her. i can't blame her i sneak a taste myself!! lol!!! if you add a little bit more heavy cream and sugar it tastes a little like the inside in an oreo cookie. yummy!!!!!

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jorengo

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: May 11, 2009

Awesome recipe. Followed the receipe as written with exception of using lemon extract instead of vanilla on lemon cupcakes. Great flavor, great for decorating, and it held up well! Thanks for the recipe!

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sweetjunkie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 9, 2009

this is by far the best frosting! I also did what the others said to to by spliting up on the buttter and shortening. thanks...

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becky sand

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Reviewed: May 9, 2009

My kids & I LOVE this icing! It's a really smooth icing, and not way too sweet like most icings are nowadays (no upset tummies).

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Tamara

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Bon Accord, Alberta, Canada

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Reviewed: May 9, 2009

I'm giving this 5 stars not becuase I liked it (I hate buttercream icing) but because it really did taste like bakery buttercream and it was great for decorating a very elaborate cake I made. The people who do like buttercream loved it though.

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miki

Cooking Level: Professional

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Reviewed: May 4, 2009

great stuff! i subed 1/4 cup of butter for some of the crisco and uppped the vanilla a bit for flavor. the ability to decorate was great and the icing was tasty! DON'T try to double this recipe in a convential stand mixer, lol!! it's too much!! I'll have to try butter flavored crisco next.

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jennyblue

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

Living In: Bordentown, New Jersey, USA

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Reviewed: May 3, 2009

this was a really great frosting. though im still having a hard time finding the frosting that doesnt look like it separates. this broke and you could tell between the sugar and shortening and it wasnt even hot in my house. but it tasted great!

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sheetz,A

Cooking Level: Expert

Home Town: Shelton, Washington, USA

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Reviewed: May 2, 2009

This is an incredible frosting recipe. Perfect for my daughters 3rd birthday cupcakes. We made 48 cupcakes and doubling the recipe was plenty. Keeps very well in the fridge. Thank you.

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N Allen

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

yup--just as they say. quintessential frosting recipe.

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pdeldo

Cooking Level: Expert

Home Town: Burr Ridge, Illinois, USA

Living In: Dexter, Michigan, USA

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Reviewed: Apr. 30, 2009

I've been searching for years for the perfect buttercream frosting. This is it. The flavor stays wonderful, whether chilled or at room temperature.

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Vicki Carlson

Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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Reviewed: Apr. 20, 2009

There were compliments on this frosting at the party I made the cake for but personally I found it greasy. I used the suggested 1/2 cup butter to 1 1/2 cups shortening. I think the only thing that saved it was the flavor. I used almond, 2 tsp. and 1/2 tsp. vanilla. I think next time I'm going to use something else. But...I tried:)

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Teresa

Cooking Level: Expert

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Reviewed: Apr. 14, 2009

I gave this recipe 5 stars because it was perfectly delicious. I did make a minor change. I really don't enjoy the flavor of shortening based frostings so instead of using plain white shortening, I used the butter flavored shortening and a couple tablespoons of real butter.I could've used all butter in place of the shortening but I wanted to do some decorations so the shortening was necessary. I decided to make this a lemon buttercream so in place of the vanilla I used lemon extract and few teaspoons of lemon zest. My 80 year old grandmother who is the expert baker in my family asked me for the recipe. It was a hit.

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ajj82

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Reviewed: Apr. 11, 2009

This was the best frosting I have ever made! I did use 1 cup of butter in place of 1 of the cups of shortening. I also added 1 teaspoon each of vanilla, almond and butter extracts, which I highly recommend adding to any frosting recipe. It held up really well for piping (I actually did a basketweave pattern). It has great consistency and a wonderful taste. Everyone should try it!

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Laura

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

Held its shape really good. Made an Easter Basket Weave Cake. ***UPDATE*** Used this to frost my husband's 43rd B-Day Crazy Cake. I used 1/2 shortening and 1/2 butter and the taste was much better than before. It had a sweeter and less Crisco taste. I'm not a big fan of buttercream but this was still good.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 5, 2009

Here are just a few things I did differently . . . 1. I cut the recipe in half and it frosted 24 cupcakes (generously) and had about 1 cup left-over. 2. Used a hand-mixer - if you do this, make sure to add extra beating time. 3. Added one cup of powdered sugar at a time, beating until smooth after each one. 4. I added the liquids in with the last cup of powdered sugar and beat the heck out of it! 5. Make sure you have extra vanilla and powdered sugar on-hand in case you want it a bit sweeter. I ended up adding more of both.

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Jessica

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

This is a really great recipe. I don't even like buttercream frosting and this was just too good. I received ALOT of compliments on this one. This is perfect for frosting a cake. Not so great for decorating edges but if you omit the butter and add butter flavoring like others have suggested then you get a 'stiffer' frosting. I will save this one for sure!!!

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OUSoonersGirl

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Reviewed: Mar. 31, 2009

Wow this is awesome!! This was my first attempt at making and decorating my kids birthday cake and this frosting not only tasted amazing, it was so easy to work with in regards to decorating with the wilton tips. I did use all butter, otherwise kept the recipe the same. I could only make 3/4 of the batch at once in my kitchenaid, it does make alot but it sure goes once the family gets a taste. I did find letting it mix for like 5 minutes made it much fluffier and even better.

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GSL1

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