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.

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Hayleyzcomet

Cooking Level: Beginning

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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.

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Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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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!

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bibliobabe

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Reviewed: Feb. 14, 2009

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

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Celeste

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Reviewed: Feb. 13, 2009

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

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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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.

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Violet

Cooking Level: Intermediate

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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.

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QDsMaMa

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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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!

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JJBARNES

Cooking Level: Expert

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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.

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DoHardThings

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

this frosting turned out really good! it was so easy, too. i will definitely use it again.

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MeganMarie

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Reviewed: Jan. 23, 2009

Yummy

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Linzi

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 19, 2009

I tweaked this recipe using the 1/2 cup cream cheese one of the other reviewers had suggested. That being said, the consistency of my frosting was perfect! As for the taste, well, it was good! i can't say it's as good as some other frostings i have had. I kind of reminds me of german chocolate.

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Mellie

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 18, 2009

My kids loved this recipe. my husband did not...thats why I gave it a 4

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valsgal

Cooking Level: Beginning

Living In: Kittanning, Pennsylvania, USA

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Reviewed: Jan. 14, 2009

Needed a vanilla frosting for a spice cake. This was just what I needed. Based on other suggestions used real butter(no margarine), so real butter it is from now on for this recipe.

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Trish

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Reviewed: Jan. 5, 2009

Tried this one out to frost the cupcakes I made (Simple White Cake recipe on the site). Was disappointed. The recipe, as is, came out nice in texture, but way too sweet. So I added milk...which ruined the original texture. It still didn't help the sweetness. Eventually I had a semi-runny mess that still wasn't that great in flavor. Maybe I did something wrong? Or maybe hand mixing just won't work for this one.

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straydog

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 31, 2008

Yum! I usually am not a big frosting fan but this came out great! I added a pinch of salt and left out the coco since I wanted pale yellow frosting. Perfect consistency and was right amount for 24 normal size cupcakes.

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Morgan Y.

Cooking Level: Intermediate

Living In: Watertown, Massachusetts, USA

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Reviewed: Dec. 23, 2008

Perfect!! I was looking for a Vanilla frosting recipe that does not use shortening and this one is great. I used salted butter and the result is not too sweet. One recipe is NOT enough to frost a two layer 9" cake, so you'll need to double the recipe for that.

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FILOMALI

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Reviewed: Dec. 18, 2008

Oh my gosh! This frosting is delicious and so easy! I did make 2 adjustments; I followed the recipe but used salted butter and half and half instead of milk. Some of the reviews have said how sweet the frosting is, but I think using the salted butter may have balanced it for me. The half and half possibly made it creamier, I can't be certain since I tweaked the original recipe. But this is definitely going to be my mainstay frosting from now on. Yummy!

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Candy Girl

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Reviewed: Dec. 18, 2008

This is the same recipe that my paternal grandmom passed down to my dad, and he taught my mom. It's more like a jumping off point than a recipe. You start with those ingredients then add more till you have the right taste and right amount of frosting. Works great every time!

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TheGoddessGiGi

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 11, 2008

This is my favorite frosting recipe from this site! I opted for the chocolate version and since I wanted to frost a 2-layer cake, I made 1 and a half times the recipe (perfect amount). Perfect texture... thanks for the recipe.

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