Reviewed: Apr. 2, 2009

This is my standard recipe. It always gets compliments!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tanja

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Provo, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2009

Yummy - added about 1/4 cup cream cheese to it just because it needed to get used up! But very good on the cake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JNSP99

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

This was my first time making frosting, excellent recipe and easy. I used a little bit less sugar, still delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sylvia

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2009

This is awesome! I used it without the chocolate for a vanilla frosting on my 90 min. cinnamon buns (son doesn't like cream cheese frosting). Tasted great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sweetpioneermom

Cooking Level: Intermediate

Home Town: Windsor, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

I used the chocolate version of this recipe to frost an 8-in two layer cake and it turned out just right. I kept it in the fridge while the cake cooled and then zapped it in the microwave for just a few seconds at 50% and it spread perfectly. This is a super easy, super yummy recipe. It was enough for the whole cake, but if you like to use a lot for the filling you'll probably need to make extra.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

idahoann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

Great frosting with loads of options for different flavors. I used a rum extract instead of vanilla and it was delish. I did need to double it as it wasn't enough for a 2 layer cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michelle

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Willard, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

Nice,simple,classic frosting.Always reliable and tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Claire

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2009

I've made this twice. Once as written and once adding a dollop of cream cheese to cut the sweetness (I think that sour cream would work too). Both are good but I prefer the less sweet version. I'll also cut the extract to 1/2 t since I seem to be able to taste it. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookinconehead

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

This was sooooooo good! I loved it! I kind of just guessed on the milk but it turned out GREAT! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TrixieDarty

Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA

Living In: Brigham City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

It's a good recipe, it's simple and it tastes good. I made 24 cupcakes and it only frosted about 10. So it definitely needs to be doubled or tripled to be on the safe side. I also added raspberry flavoring to the vanilla version, cuts the butter flavor a bit. No trouble with the consistency either.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hayleyzcomet

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

The other reviews said this was too sweet, and I took that into consideration. I mixed it up as the recipe said and when I tasted it it didn't seem too sweet at all, so I didn't alter it. The final project on my cake was way way way too sweet anyway and I ended up giving it to my family completely. Also, when I put the first layer of frosting on the cake and then put the second layer of cake on, all the frosting in the middle started pouring out and down the sides. The same happened on the top too. So by the time the cake was finished, I had a sugar coated cake with a huge pile of frosting on the side's bottom, and I followed the recipe exactly. I definitely will not make this again, with alterations or not.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

easy and yummy - I did ~2 TBSP cocoa powder to make it darker, but it's still a light brown - worked perfectly for my Valentine's day cake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bibliobabe

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2009

This is now my standard frosting recipe. Very delicious and very easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Celeste

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

This was very easy and very tasty. Will be using again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

Yum Yum! I wish I would have known sooner that making your own frosting was that easy. I followed someone's advice and first beat the room temperature butter until fluffy, then added the sugar, beat, then added the vanilla, beat some more, last I added the milk. I used it as a middle frosting layer in my chocolate cake. It really made it extra special.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Violet

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

Perfect as-is! I omitted the chocolate because I was making white cupcakes. It turned out perfectly smooth and creamy with a fabulous taste...not too sweet at all! I doubled the recipe and was able to pipe 24 cupcakes generously.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

QDsMaMa

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

My husband made this. He did half vanilla, and then added the chocolate to the other half. Both versions are great and we will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JJBARNES

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

I made this recipe exactly as it is posted, except I added a tiny pinch of salt to help with sweetness, as I was not using cocoa, as suggested by another reviwer. I don't know if it was my brain playing tricks on me or what, but when I ate it, it was just nasty. I felt the greasy butter in my mouth. Not to say that I don't like fattening treats once in a while, (probably more often than I should!) but I don't like them to taste like butter when I eat them.

Was this review helpful? [ YES ]
0 users found this review helpful