Reviewed: Oct. 28, 2009

I was looking for an all white frosting and found this one. As with any recipe I scaled the ingredients one by one to my family's own personal taste. I used 1 1/4 C. Crisco, 3/4 C. Butter ( less to ensure I got white frosting), Dropped the Milk to 2 tsp.( wanted a thick frosting but spreadable) and the Confectioners' sugar to 3 C. Originally, tried 4 C. but was still way to sweet. As recommended by another viewer I whipped the Crisco and Butter individually and then together. If I could rate the reviewers it would be 5 stars based on their advice however, I feel that something has been omitted in the recipe and rate it a "3".

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EB

Home Town: San Angelo, Texas, USA

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Reviewed: Oct. 15, 2009

Four stars only because I believe the amount of sugar needs to be reduced to six cups. As I always do with frostings calling for shortening, I used hi-ratio shortening which is far superior to the grocery store variety. I also added 1/4 tsp. salt to heighten flavor. I didn't measure the milk, just added it little by little until I had the consistency I wanted for piping onto cupcakes. Just reducing the sugar alone makes this a 5-star recipe.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 6, 2009

Excellent and easy.

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Cheesehead46

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Reviewed: Oct. 3, 2009

this recipe was great. I would recomend it to anyone.

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bene_brittany

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Reviewed: Oct. 3, 2009

I liked the taste - that was really good. But I didn't care for the stiffness. I actually used this for a wedding cake that I was testing out. I couldn't create a smooth finish with this loose a consistency. And I certainly couldn't make flowers. I ended up adding some seedless raspberry jam and using it for filling on another cake. In the end, I would possibly make this frosting again, but would never use it for any decorated cake.

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Jax

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Reviewed: Sep. 13, 2009

I have tried buttercream frosting after buttercream frosting to match what I taste on the outside. But alas, I find them way too sweet! I cut this sugar in half and still found it still too sweet and the icing looked really shiny like shortening, which didn't matter so much since it was being covered with fondat. The search continues.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Aug. 13, 2009

WOW! I am so impressed with this frosting! I made it exactly as written with the exception of "white" ingredients (i.e., vanilla and shortening). I did have shortening, but it's butter flavored (the only kind I buy) and so the frosting didn't turn out white. BUT WHO CARES?! I was going for taste, not look. I handed a beater to my husband and his eyes about popped out of his head because he loved it so much! My only qualm is that this makes A LOT of frosting... I mean A LOT. So, I'll use what I need for a birthday cake and then tomorrow I'll whip up a spice cake, add a little cinnamon or pumpkin pie spice to the frosting and use some there. I still think that I'll have some left and if I do, I'll probably add some lemon extract and yellow food coloring and put it on a lemon cake and give it to the neighbors! Next time I think I might scale it down a bit. Overall... easy, fast, wondeful texture, tasty and holds up well!

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: Aug. 13, 2009

This is a great icing, especially if you plan on piping the icing. It holds up really well. I did think there was a bit too much sugar for my taste, but you can easily reduce that like other reviewers suggest. I wanted to make a chocolate buttercream for my little sister's birthday, so I added a box of instant chocolate pudding to the icing a a 1/4 cup of baking cocoa (so it's not too sweet). This gave the icing a very nice chocolate flavor and still stiff enough for piping but soft enough to spread easily on a cake or cupcakes.

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heavy metal in the kitchen

Cooking Level: Intermediate

Living In: Wexford, Pennsylvania, USA

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Reviewed: Aug. 2, 2009

This turned out good. It was a nice consistancy and had a good flavor. But, I could taste something a little off, maybe too much shortening. I used pure vanilla and the frosting was still very white. I might add less sugar next time as others suggested and maybe less shortening.

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NCT12B

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

This worked really well for me! I let the butter and criso whip for about 20 minutes as was suggested. I only added 1/2 the amount of milk but included 1/2 cup strawberry puree. It was delicious. I put it on top of cupcakes baked in ice cream cups and it was perfect! The frosting tasted a little like strawberry ice cream. I had a ton left over... and have been eating it with a spoon since then. Also, I was worried it was too soft, and wouldn't set up, but it set up very nicely.

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Coral

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Reviewed: Jul. 2, 2009

So good! I used 1 t. vanilla & 1 t. almond. I also beat it in my kitchen aid on high speed for 15-20 minutes. It really gives it the "bakery frosting" texture. I brought the extra frosting to work and my co-workers were eating it with spoons! It's that good!!!

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SASHIROO

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jul. 1, 2009

I used this on cookies, and it tasted great! My whole family loved it! As a plus, it saved in the fridge for weeks and still tasted good! Thank you for sharing this recipe!

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LORABELL

Cooking Level: Expert

Home Town: Roswell, New Mexico, USA

Living In: Waco, Texas, USA

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Reviewed: Jun. 12, 2009

I made this but used all butter and no shortening. I had no shortening and didn't want to make a run to town. I also only used 5 cups of powdered sugar. I frosted the cakes (2 9 x 13's) and had lots of frosting left to pipe with. Even after that I still had leftover frosting. I will use again, but maybe cut down the serving size.

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LYMANT2001

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Reviewed: Apr. 11, 2009

I just made the heavenly white cake with this frosting for my son's first birthday cake. I decorated it with M&Ms but the frosting was WAY too sweet. Perhaps I would try it with half the amount of sugar...I was happy with how firm the frosting came out and how easy it was to spread on to the cake but it was so sweet I didn't even want to save the rest of it. 4 stars for firmness + 2 stars for flavor = average score of 3 stars

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erin0623

Cooking Level: Beginning

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Reviewed: Mar. 7, 2009

Wow! This is fantastic frosting. I used butter flavored shortening and added about 2oz more milk to make it a bit creamier and softer. This is, by far, the greatest tasting frosting I've ever tasted.

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Florida Chef Stan

Cooking Level: Expert

Home Town: Winter Springs, Florida, USA

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Reviewed: Feb. 23, 2009

Taste Great, held up great, Loved it!!

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Laurie

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

Do not even think this will be "greasy" tasting. It is the most perfect icing to decorate a cake. It is absolutely the best for coconut cake. Darn foolproof!!!

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lenoirlady

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

Wonderful! Perfect every time I use it. Easiest recipe by far. The only change I made is I added 4 teaspoons of almond extract. I just like a strong almond flavor.

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MRS. GUIDO

Cooking Level: Expert

Home Town: Chalmette, Louisiana, USA

Living In: Bogalusa, Louisiana, USA

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Reviewed: Feb. 23, 2009

good recipe, but instead of milk i used heavy cream ( 1/4 cup ) and also added 1/2 tsp. almond extract, used the full 8 cups of sugar. what i did was to the butter and crisco i added 1 egg, beat til it looked like mayonise, added the rest of the ingredients and beat on high speed of mixer for 10 - 12 min.

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jane

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

I wanted a softer frosting for cup cakes I halved the recipe, and then used only 2 cups of powdered sugar, and didn't have to use any milk and it was great, I did make sure to beat the shortening and butter together until they were light and fluffy like the other reviews said. I had 2 dozen cupcakes and more than enough frosting for all of them. If I had wanted a stiffer frosting for piping I could have used more powdered sugar, with excellent results. Thank you for a great buttercream frosting recipe, I will definately use this one again and again.

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Cheryl

Cooking Level: Intermediate

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