Reviewed: Aug. 3, 2009

Absolutely fantastic! I was in quite the bind when I tried using a different recipe and it just didn't turn out as planned. Luckily I decided to check out AR and found this one. I figured I'd give it a shot and am very happy with the result. I made the Vanilla and it turned out fantastic!

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Cherry

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Reviewed: Jul. 18, 2009

Great and easy! But I used 6 or 7 Tablespoons of cocoa :)

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 18, 2009

Would've given it a 0 if possible. Made both ways, the vanilla way was MUCH to rich and the chocolate way was almost as bad except you taste some chocolate instead of just confectioners sugar. I'm afraid to put it on my cake, it would taste better bland than with this icing on it.

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dstapleton

Cooking Level: Beginning

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Reviewed: Jul. 4, 2009

Made it as written, and it was fine. However, then I adjusted it by adding another cup of confectioners' sugar and some more milk. I found that reduced the stronger butter taste. Before it was a bit too greasy of a texture.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Jul. 4, 2009

Followed recipe exactly... Perfect! Will use the recipe from now on. Comes out great even without the cocoa. I've also tried adding citrus zest, and that came out wonderfully as well.

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kaspmary

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

This is a wonderful and easy recipe!! Tastes soooo yummy...

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Kelly

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Reviewed: Jun. 23, 2009

This is a very good recipe! It was a bit sweet for my taste but my boyfriend thought it was the best ever! FYI- I didn't measure but I don't think it made 3 cups. I had barely enough frosting to cover a 9x13 cake. I will definitely make this again! It was super easy!

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desfrey

Cooking Level: Intermediate

Home Town: Covington, Indiana, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Jun. 18, 2009

This recipe is my first ever shot at frosting. It was super easy and quick. Taste great, looks great and I will make this again in the future.

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amberlp

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Reviewed: Jun. 16, 2009

This frosting is sooooooooooo good. My 3 kids have dairy, egg, nut, and soy allergies among them so we need recipes without these ingredients. With this one, we substituted soy-free/dairy-free butter and used Rice Milk. It was so delicious and creamy we can't wait to try again!

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MishalayMomto3

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Reviewed: Jun. 1, 2009

Fast and easy and really tasty...i had no issues with the milk, in fact i kept adding little by little to get it a little lighter and it came out just the way i hoped.

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c_tcb

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Reviewed: May 31, 2009

Very delicious recipe. Not too sweet which is nice. I made the chocolate version and like others have said - the kids licked the beaters clean!

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silverlunace

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Reviewed: May 28, 2009

Wow! I made this recipe just as written, except I creamed the butter alone first before adding the rest. My kids licked the bowl and beaters clean, and I can't stop snitching! It's a keeper!

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cook4fun

Cooking Level: Intermediate

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Reviewed: May 25, 2009

I used this recipe to make vanilla frosting about a week ago to ice a chocolate cake. I was not impressed by it at all -- texture and flavor, something just seemed "off." Then, this morning, I had about fifteen minutes to frost some cupcakes I made last night. I did not have time to search for a different recipe -- I just went to this one again. Except, this time, I made the chocolate version. Three words: OH MY GOD. The flavor was to die for. If you're frosting a two layer cake, you'll probably need to make extra, as I just barely got enough for a single batch of cupcakes. Three stars for the vanilla, five for the chocolate, so this gets four stars. P.S. I followed the recipe exactly.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 22, 2009

Way to sweet and not thick enough for my liking. Also a funny colour - like a white-beigeish. Won't use again.

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collegestudent09

Cooking Level: Intermediate

Home Town: North Hatley, Quebec, Canada

Living In: Wolfville, Nova Scotia, Canada

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Reviewed: May 22, 2009

made the chocolate version with 3 tablespoons cocoa and frosted a pan of brownies with leftovers. excellent taste, used real butter and the consistency was just right.

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nukus

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Reviewed: May 16, 2009

This tasted yummy! It did not thicken up enough for my satisfaction. However another user pointed out that real butter is thicker than margarine. I will try this recipe again with real butter because I loved the taste.

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jennifer O.

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Reviewed: May 14, 2009

Got LOTS of compliments on my cupcake frosting. Added cream cheese as other reviewers recommended.

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Deb

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: New Hudson, Michigan, USA

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Reviewed: May 9, 2009

My boyfriend wanted sugar cookies and I decided to surprise him with frosting. We didn't have any, but instead, I found this quick and delicious recipe! I will use this whenever I need frosting!

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PoisonousPetal

Cooking Level: Expert

Home Town: Lacey, Washington, USA

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Reviewed: May 9, 2009

This frosting was pretty good though it took a while to get the texture just right. I would suggest using a little less sugar. I used corn starch to thicken the frosting because mine was a little runny but I didn't want to add sugar because it was already to sweet.

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ChefMandy

Cooking Level: Expert

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Reviewed: May 4, 2009

I just finished making this (with butter) and while it is thinner then some icing, it wasn't to thin. It didn't make as much as I hoped, but it's very easy, and uses ingredients my family always has in the house! I added some salt so it wasn't as sugary!

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BakingCowgirl

Cooking Level: Expert

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Vanilla - Chocolate Powdered Sugar Frosting

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