Reviewed: May 21, 2012

This is great, especially if it can sit for a day for the flavors to meld. We used it to decorate a graduation cake. It holds color beautifully, and holds up well even in humidity.

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Reviewer:

love2learn

Reviewed: May 16, 2012

Awesome recipe!!! i decided to add some butter extract cause i missed that butter flavoring and with this addition i absolutely love it !!!

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Reviewer:

katrina

Reviewed: May 14, 2012

This tasted great but I had a problem with it being too runny & melting. I took some of the advice of other reviewers & I made half a batch and used half crisco & half butter. I'll try it with all crisco next time.

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Reviewer:

♥PaliLuv♥

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: May 11, 2012

AWESOME recipe just as is! You can also add a bit of butter flavoring and almond extract for a more bakery like taste. Or cocoa powder to make it chocolate. YUM YUM YUM!

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Reviewer:

LADYHEN

Living In: Lincolnton, North Carolina, USA

Reviewed: May 3, 2012

The perfect frosting recipe! I have even used it to make cream cheese frosting with this recipe as a guideline substituting half the butter for cream cheese(more if you want a stronger cream cheese taste).

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Reviewer:

marcy2of6

Reviewed: Apr. 20, 2012

This is perfect buttercream. I used butter flavored shortening and it was the best. I put it on the One Bowl Chocolate Cake III recipe.

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Reviewer:

mcbobbi

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Apr. 18, 2012

I made this with a yellow cake w/lemon filling. I read other reviews and decided to use one and a half cups butter and only a half cup of shortening. I also used four and a half cups of confectioners sugar. Instead of the vanilla I wanted to have a hint of raspberry flavoring so I used raspberry extract in place of the vanilla extract. Everybody LOVED them!! They were all gone and people were asking 4 the recipe. Thanks!

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Reviewer:

Brooklynn

Reviewed: Apr. 14, 2012

I rate this recipe 5 stars with modifications. ile other reviewers I used a combination of butter and shortening because I find using all shortening to make frosting greasy. I also didn't use all 8 cups of sugar - I only used about 5. This is the best buttercream frosting not only that I've made, but have ever tasted. It is light and fluffy without being too overly sweet. Great recipe.

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Reviewer:

JenRobertsonJr

Reviewed: Apr. 13, 2012

It looked beautiful, but I personally did not like the flavor. Greasy tasting (created film on the roof of my mouth) and was greasy feeling when I was cleaning up (lots of soap needed). I tried another buttercream recipe with butter and was more satisfied. Just not for me.

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Reviewer:

JBJACOBSON

Reviewed: Apr. 12, 2012

Thought I would chime in because the reviews were old. This recipe is great as written. Butter always makes things better but the consistency is great. If you are not a cake decorator or don't expect to make lots of cakes soon, 1/2 the recipe. I used this for a "ho ho cake" a clone of the Hostess treat, to fill layers. It was a hit! I replaced 1 tsp of vanilla with 1 tsp of almond extract just because I love the flavor. Also used 1/2 and 1/2 because that is what I had. Awesome.

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