The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 9, 2009
Really good, will definitely be using again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 7, 2009
I made this frosting when I realzied that I didn't have any frosting for a cake I had just baked. I added a little bit of lemon flavoring oil. At first after I made it the mix was really runny. I tried adding more confectioners' sugar but it never thickened. I followed everything like it said (besides the lemon flavoring) so I'm not sure why it didn't thicken. It turned out more like a glaze than a frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 4, 2009
Great recipe, I will never buy canned frosting again!
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Photo by erinmarie78

Cooking Level: Intermediate

Home Town: Erskine, Minnesota, USA
Living In: Merrifield, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 30, 2009
Hi, I was making a Jeepers Creepers Halloween cake and wanted to try to make a whitish vanilla frosting from scratch instead of from a can (to dye green, of course!). I think this is a good basic vanilla frosting with a good consistency. I doubled the recipe, which then yields about 2 3/4 cups of frosting, or close to 24 oz., which is about the same amount of frosting as 1 1/2 (16 oz.) cans of commercially prepared frosting. I followed the recipe exactly except I replaced half (1 stick; remember, I doubled the recipe) of the salted real butter with a stick of I Can't Believe It's Not Butter (NOT the tub margarine - it has too high of a water content!). I think it came out very good for what it is, even though usually I don't like anything that's not chocolate!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Photo by loonystar
Reviewed: Oct. 29, 2009
this recipe was great.. i added 1/2t of cocoa powder and a dash of salt.. the frosting came out perfect and i changed the milk amount to get the right consistency. both my daughters were just licking the frosting. thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 29, 2009
The consistency is perfect for decorating as long as you beat it long enough... if you follow the recipe (exactly) you shouldn't have any problems. I haven't made the chocolate yet, just the vanilla. The taste is also really good! I highly recommend this for a quick, easy & tasty frosting. (Note: The quantity is very small, only enough for about 12x muffins or so)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 20, 2009
Came out perfect! I doubled the recipe and added double the cocoa powder. My husband added some peanut butter to the left overs and it was amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 18, 2009
DELISH! So easy to make. I used a pastry bag and was able to decorate a dozen cupcapakes. I omitted the cocoa and added 3 drops of red food coloring for the prettiest pink frosting ever. So pretty...thanks so much! Definitely use BUTTER.
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Photo by KelliKupcakes

Cooking Level: Intermediate

Home Town: Boelus, Nebraska, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 17, 2009
yummy & great texture!
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Amy
Photo by Amy

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 8, 2009
Was very good! I will use it again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 6, 2009
We have made this recipe tons of times. Instead of the cocoa though, we add koolaid a little at a time until we get the flavor that we want. Tonight we made a lemon cake and used this recipe mixed with strawberry koolaid to make a strawberry lemonade cake. We have made cherry, tropical punch, pineapple, orange, & blue rasberry icing with this. We will keep using this recipe for a long time to come.
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Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 6, 2009
Perfect recipe, I love it.
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Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 6, 2009
I am a vegan so I customized this recipe and it worked beautifully! I used Earth Balance Spread instead of butter. And rice milk instead of regular milk. The frosting came out light and not too sweet and was a huge hit with the many family members who tried it. I also like that if you want BOTH vanilla and chocolate frosting you can first make the vanilla, use some of that and then add the cocoa accordingly. Thus, I was able to have cupcakes with chocolate AND vanilla frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 3, 2009
This is my favorite frosting! I made the vanilla the first time and was blown-away. The second time I made the chocolate (adding 3 T cocoa) and although it was good, I wasn't as impressed with the texture. I wonder if the butter was too soft. The flavor was perfect though. This is a nice recipe to play around with. You can add imitation flavors to it to switch it up like rum, mint, orange, lemon, strawberry. Just some ideas!
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Photo by Belle

Cooking Level: Professional

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The reviewer gave this recipe 1 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 26, 2009
I did not care for this frosting. lt tastes like a stick of butter and its very runny. i will not make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Photo by jasmine
Reviewed: Sep. 19, 2009
This is a fabulous frosting. You HAVE to ignore the butter request for this recipe and use only white vegetable shortening. Trust me, I've used butter/margerine and shortening. And the frosting came out a little grainy and sort of looks like it is separating when made with butter or margerine. But if you make it with shortening it will look and taste like buttercream. Fabulous!
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Photo by jasmine

Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 18, 2009
Sooooooo sweet...and I made the chocolate version.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 13, 2009
i rated this four stars because of the sweetness, tolerable, but i wish it wasn't as sweet. I added coconut extract to give it a twist and it was excellent!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 10, 2009
Is very sweet- yet very good.
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Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Photo by m
Reviewed: Aug. 26, 2009
My family really likes this recipe, like a lot. However, I didn't like the texture too much. It was kinda grainy and I just don't like that buttery sugary taste. But frosting like this isn't my thing. It was easy to work though
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m
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Cooking Level: Intermediate

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