Reviewed: Oct. 11, 2009

I must rate this one with only 1 star. I really enjoyed the buttery taste but I had the same problem as other reviewers. The frosting was to loose and separated. I think more detailed instructions are needed so that we know to add milk gradually since less is apparently needed. I may try adding some things to improve this. But I was disappointed.

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JERRELLHEADRED

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Reviewed: Jun. 28, 2009

I found that I had to use WAY more powdered sugar to get this to a desirable consistency! Other than that ok.

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T M Schweder

Cooking Level: Intermediate

Home Town: Rock Port, Missouri, USA

Living In: Saint Joseph, Missouri, USA

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Reviewed: May 15, 2009

its simple yet ellegant

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nisha

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Reviewed: Mar. 13, 2009

I was hesitant to try this recipe, especially after reading the reviews where it was stated the frosting separated. I had no problems w/ the frosting. For those w/ the problem, the only thing I can think of that would make the frosting separate is if you have someone living w/ you who has a habit of drinking milk straight from the jug.

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Dec. 19, 2008

Best white frosting I have ever made. Easy to spread and very tasty. I use this for all wedding cakes unless called for fondant.

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Joycie

Cooking Level: Professional

Home Town: Vidor, Texas, USA

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Reviewed: Jul. 8, 2008

I have made this frosting recipe for years with excellent results. Depending on the amount of humidity in the air and how exact I have been measuring the confectioners sugar, I adjust the amount of milk that I add accordingly. I always start out slow and add it gradually. Sometimes I need less than called for, sometimes more. I typically use almond flavoring, however.

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NHORAN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Merrimack, New Hampshire, USA

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Reviewed: May 3, 2008

I did not care for this recipe. The taste was straight shortening and powdered sugar, even with butter-flavored shortening and extra butter and vanilla extracts. I couldn't fathom why this was so highly-reviewed. However, after adding 1/2+ cup heavy whipping cream and continuing to whip it like crazy, the frosting was wonderful! I highly suggest this addition, unless you want to feel as if you're eating straight shortening and powdered sugar!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Sep. 1, 2007

This frosting was the best! The flavor was excellent, the consistancy perfect. It was perfect for cake decorating. I did not have butter flavored extract so I used some butter flavored popcorn salt instead, and the flavor was so good. This will the frosting I use whenever I make a cake now. In fact, I just came back to print the recipe so I will not lose it.

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BADDOG

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Reviewed: Jun. 28, 2007

This frosting was horrible. Continually separated, did not taste that great, and was an overall bust. My expectations were pretty high when I read the review beforehand, and I've made frostings that were excellent before, but this just did not crack up to par.

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EmilyB

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Reviewed: Apr. 15, 2007

Very easy to make and great tasting frosting. I will definately be making this one again. I didn't have the clear vanilla, so I just used the the regular imitation vanilla. Thanks for sharing.

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MISSKITTY4

Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA

Living In: Elkton, Maryland, USA

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Reviewed: May 17, 2005

Great tasting frosting and perfectly white, but I had a major problem with it seperating on me often. I had to mix it a long time twice to get it on the cupcakes. Then I had to refrigerate them to keep the icing from seperating again. I followed the recipe exactly, but I may have done something wrong. Excellent flavor though, no doubt there. I will definitely give it another shot.

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GOTTALOTAGIRLS

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 8, 2005

very tasty and hold up to piping. Coloring is easy. I have never been big on "butter" flavoring or imitation vanilla, but they are vital and make this frosting good tasting. Cook's illustrated says imitation vanilla was indistinguishable when used in a recipe. Go for it!

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