Reviewed: Mar. 28, 2009

I normally try not to deviate from a recipe if I plan to review it, but I couldn't resist on this one. I did not have shortening, but did have unsalted butter on hand, so I substituted that instead of the shortening. Other than that, I followed the recipe precisely. This was my first attempt at buttercream frosting and I think I need to look no further. I used it with the Simple White Cake also on allrecipes and it tasted just like a cake I would pick up at a grocery store bakery but since I made it myself, it was a fraction of the cost. I think from now on, I'll save my $20 and use these 2 recipes whenever an occasion comes up when I need a frosted cake. This frosting was so easy to make, easy to spread and easy to pipe on. Goodbye Betty Crocker frosting, it's time we parted ways.

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TMARS81

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Reviewed: Mar. 27, 2009

I followed this recipe EXACTLY to the letter and it came out light, fluffy and delicious! I had tons left over after frosting a 9 inch double layer cake and my family couldn't keep from tasting the leftover icing! If you are looking for a fantastic Buttercream Icing recipe, look no further. Thanks Rick!

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mellyblue007

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Reviewed: Mar. 23, 2009

This turned out beautifully. Colors well, easy to make and work with, not too sweet. Yum. I modified the recipe to use 1/2 Crisco and 1/2 butter, and left out one cup of the powdered sugar. I also added extra vanilla, but that was by accident. This makes a LOT of frosting. Enough for 3 boxes of store-bought cake mix. Next time, I'll cut it in half.

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Carrie

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Reviewed: Mar. 11, 2009

This was wonderful. I did use butter instead of shortening.

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Megan

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Reviewed: Mar. 6, 2009

THIS RECIPE IS WONDERFUL!! I read the other reviews and used 1 1/2 cups shortening and 1/2 cup salted butter and about 6 cups powdered sugar and beat my mixture until it was really, really fluffy, and I agree with other viewers who wrote previously that this recipe is truly lickable!! It almost didn't make it to the cake I wanted to frost; my family kept coming in and sneaking "swipes". Thank you for such a delicious recipe!!

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Labbylover

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

It was so sweet. I had to mix it w/ another recipe of whip cream and cream cheese just to cut the sweetness. I gave it a two star instead of one only because I was able to ice the cake as a base frosting- no decorating.

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incurable

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

This reminds me of Safeways frosting. You can get it almost perfectly smooth on a cake, and it doesn't drive rock hard. Good flavor!

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Holly

Cooking Level: Expert

Living In: Coupeville, Washington, USA

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Reviewed: Mar. 2, 2009

Easy and tasty! I didn't want the greasy taste & texture of just shortening, so I used half butter and half shortening. I also halved the recipe and it still made more than I needed. Easy to work with -

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Mar. 1, 2009

Great recipe!! I did only make half of the recipe, because it was just for an everyday cake. I can see making the whole batch for borders, designs, etc. Will be using again, maybe with a little color.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 28, 2009

I had been looking for a good buttercream recipe for some time and stumbled across this GREAT recipe! I did modify it quite a bit after reading other reviews but mostly because I did not have enough of some of the ingredients (conf sugar and heavy cream)-I also wanted it to be chocolate buttercream. Here is my modified recipe: 1 1/2cp shortening, 1/2cp room temp butter, 5 1/2 to 6cps conf sugar, 2oz whipping cream, 1oz milk, 1/2tsp salt, 1tsp vanilla extract, 3teaspoons cocoa powder. I used my whipping attachment on my stand mixer. The results were a very fluffy, not to sweet, mildly chocolate buttercream. It made enough to heavily fill and frost a 2 layer chocolate cake with about 2 cups left over! I can't imagine using all 8 cups of conf sugar in the recipe, you'd have enough to frost 2 cakes. I had never made frosting using shortening but this recipe suprised me by not being "greasy" at all. This is by far the best frosting I have ever made!!!

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Lisa

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Reviewed: Feb. 28, 2009

Made this exactly as stated in the recipe. Tasteless and bland, and way too soft for piping/decorations. Will look for another buttercream recipe.

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jackson

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

This was a simple and easy recipe! I used half butter and half shortening to get the feel I wanted and whipped it for 20 min. in a Kitchenaid mixer. I added 1 1/2 tsp. of CLEAR butter extract and I added an extra 1/2 tsp of CLEAR vanilla for an awesome taste. The frosting does leave just the slightest greasy feeling in your mouth. Next time, I will do a 3/4 butter 1/4 shortening mix to see if it helps with the greasy feel. This frosting beats any bakery or store bought frosting for taste! I used it to make a 6 car train cake for my 3 yr. old. The frosting colored well (I used Americolor gels) and held it's shape fairly well. After I frosted the "cars", I added another 1/2 cup of sugar to stiffen up the frosting so I could pipe the decorations on the train. I felt I could have added alittle more in hindsight and may try that next time as well. I used this frosting as "glue" to hold the various items on the train and it performed quite well. All in all, anyone could make this recipe and do splendidly with it! Try this one; you won't regret it!!

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~Mich

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

AMAZING! Exactly what I was looking for. I substituted butter and omitted salt because I used a salted butter. Otherwise followed proportions exactly. Very rich and perfect consistency. Thank you for the wonderful recipe!

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The-Baby-Bow-Lady

Cooking Level: Expert

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Reviewed: Feb. 18, 2009

used 3 parts shortening and 1 part butter. substituted almond extract for vanilla. fabulous!

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Double-Oven Lovin'

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 17, 2009

This came out wonderful. I usually have a hard time with frosting, but this was creamy and delicious! PS. I sub'd shortening for butter.

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Marta

Cooking Level: Intermediate

Living In: Westchester, Illinois, USA

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Reviewed: Feb. 15, 2009

One of the best buttercream frostings I have ever made. The recipe was very easy to follow and came out great. This is my new buttercream frosting recipe!

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iheartroscoe

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

Living In: Goshen, Indiana, USA

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Reviewed: Feb. 15, 2009

I took the advice from some reviewers and used half shortening and half butter. Everyone loved it! Easy to make and tasted great.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Feb. 13, 2009

Great on the Cupcakes I made!

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SALLY

Cooking Level: Beginning

Home Town: Bismarck, North Dakota, USA

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Reviewed: Feb. 10, 2009

This was my first attempt at a buttercream frosting. It was wonderful! I read several of the reviews and decided to go with 1 1/2 c. butter flavored crisco and 1/2 c. butter. To save on money, I used about 1/2 can of 5 oz of cream instead of whipping cream. I might should've used a little more to make it more spreadable. I had made a cake for my 5 yr. old's b-day party. I got RAVE reviews! The icing made enough to frost 2 13x9 cakes. I did not have enough left over to decorate...had to make another 1/2 batch. I was so pleased with it. Fantastic!

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livn4christ

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Reviewed: Feb. 9, 2009

Used half butter, half vegetable shortening and I added 3 teaspoons coconut extract and it was phenomenal. I added an extra ounce of cream which made mine VERY easily spreadable.

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What's Cookin'

Cooking Level: Intermediate

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