Reviewed: Apr. 17, 2013

I needed a sturdier icing than what this recipe gave me the first time I made a batch so the second time I used 1 1/2 cups shortening and 1/2 a cup of butter instead and made sure to whip it 20 minutes (as recommended) using the paddle attachment to keep from whipping in too much air like I did the first time with the wire whip. Added the extract to the shortening and butter while mixing and ended up only using 5 cups of sugar (make sure to sift!) and did not add the milk. Came out perfect!! Very smooth and perfect for using with a heavy cake.

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

Reviewer:

nahnii

Home Town: Houston, Texas, USA

Reviewed: Mar. 29, 2013

Very good. I used 6 cups powdered sugar and 1/4 cup milk for my liking. It was delicious

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

Reviewer:

Jot

Cooking Level: Expert

Home Town: Winona, Minnesota, USA

Living In: Yelm, Washington, USA

Reviewed: Mar. 16, 2013

This was absolutely delicious! I used skim milk but was a little concerned that would make it a little too runny, but it turned out fabulous.

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

Reviewer:

nstiles

Reviewed: Mar. 9, 2013

I followed this recipe exactly and loved it. My non-cake eating husband loved it as well! I will used it always.

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

Reviewer:

Toni

Reviewed: Feb. 11, 2013

I made this icing for a test cake that I made for my bridal shower on the weekend. I am going to be making my own wedding cake and wanted to test it out first. This icing was delicious and I made it as directed except that I used vanilla extract and not clear artificial vanilla extract. It just didn't come out very white, which is fine with me.

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

Reviewer:

StephThomas

Reviewed: Dec. 14, 2012

Image this frosting for a birthday cake and it was wonderful. It seems light and has a great flavor. Everyone had compliments for it and my husband said it tasted like what his mom made ( she is an amazing cook ). Will use it from now on. Love it!

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

Reviewer:

momcop4ever

Reviewed: Oct. 12, 2012

Made this last weekend, it is fantastic! I made it exactly like it says, I mixed it for about 15 minutes and it was not greasy, it was lite and just sweet enough. My son said the best part of the cake was the frosting.

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

Reviewer:

SandyB

Reviewed: Sep. 3, 2012

Overall an average recipe. The sugar needs to be cut way down and all tat butter and shortening make it very greasy unless you beat them together for a good 15-20 min as was said in previous posts. For all the trouble I don't see myself making this recipe again, I think I'll stick with cream cheese frostings!

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

Reviewer:

beatka

Reviewed: Jul. 16, 2012

This is my go-to frosting for large quantities of cupcakes. I only used 3 cups of powdered sugar on these cupcakes and 3 tablespoons of whipping cream. With the very rich chocolate cake (Fabulous Fudge Chocolate Cake) is was perfect smooth and not too sweet.

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

Reviewer:

Candice

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Jul. 9, 2012

This is the first icing that I tested out for an upcoming wedding cake that I'm baking in several weeks. It's absolutely delicious. Everyone who tried it loved it, I'm definitely going to use it for THE cake. I followed the recipe completely with no alterations and it turned out fine, it was also very simple.

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