Reviewed: Apr. 7, 2012

Wow this really good! I used 9 cups of powdered sugar. I beat the shortening and butter for 15 min and that helped a lot!! Very good:)

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Reviewer:

CookandBakeGirl

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Cooking Level: Intermediate

Living In: Imperial, Nebraska, USA

Reviewed: Mar. 3, 2012

Simply amazing! Light and fluffy took other's advice and beat butter and shortening for a min. of 10 min. For decorations like roses do not add the full 1/2 c. of milk makes the frosting too runny otherwise it was perfect!! For filling between layers I added crushed Oreo's again simply delicious.

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RMPOWERS

Reviewed: Feb. 16, 2012

Better than Wilton's creamy and perfect. If I could give a 10 I'd give a 10. Suggest using unsalted butter.

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Reviewer:

jayemmommy

Reviewed: Dec. 22, 2011

This frosting is amazing and if you whip the shortening and butter long enough, Is super light and fluffy. I used it for a small three tier wedding cake with just one batch.

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Reviewer:

tpj215

Reviewed: Oct. 13, 2011

I made this frosting yesterday to top the Wedding Cake recipe. I followed the recipe but stopped at 4 cups confectioner's sugar and frosted a 1/2 sheet cake. It makes a very tasty frosting.

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The Happy Baker

Reviewed: Sep. 17, 2011

Delicious! This frosting always turns out great!! Only thing I do different is beat the shortening and butter together for 5-10 minutes per another recommendation.

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Reviewer:

Michelle

Reviewed: Aug. 23, 2011

Holy cow, is this good! I halved the recipe and it covered a sheet cake just fine. I used skim milk and 3 cups of powdered sugar and mixed for 20 minutes on medium speed with a paddle. It came out light and fluffy and marvelous. I have to stop myself from baking a cake every weekend just to have this frosting!

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Reviewer:

HUSHPUPPY

Cooking Level: Expert

Home Town: Ridgecrest, California, USA

Reviewed: Aug. 12, 2011

Great recipe. I was looking for an icing recipe that could withstand the hot tropical weather outside, but I stopped at 4 cups of sugar & it was just nice. Many of my friends don't want to eat sweet things these days. Thanks!

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Reviewer:

Hui Min

Cooking Level: Intermediate

Home Town: Ipoh, Perak, Malaysia

Reviewed: Aug. 8, 2011

Excellent recipe!!! I used it to frost cookies and cream cupcakes and it was a HUGE hit! Thanks to the reviewers who suggested beating the butter and shortening for 10-20 minutes, that really made the difference in taste!

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Reviewer:

Staci

Reviewed: Aug. 3, 2011

I basically just halved this recipe and used all butter and no shortening. I used 3/4 cup butter, 4 cups powdered sugar, 1 tbsp vanilla bean paste, and 4-6 tbsp heavy cream. Perfect topping for my vanilla bean cupcakes. =) The heavy cream makes the icing light and fluffy.

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