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Rick's Special Buttercream Frosting

Reviewed: Jun. 1, 2011
I don't like those frostings that have an overwhelmingly "powdered sugar-y" flavor. I made the recipe with the only substitution of 1/2 butter, 1/2 Crisco, and used all 8 oz heavy cream. I used all 8 cups powdered sugar, and I probably shouldn't have. I made half chocolate by adding 1/2 cup cocoa powder, and I liked that version better. The cocoa powder reduced the "powdered sugar" flavor for me. Next time, I'll make a half-recipe (this made a LOT!) and use less powdered sugar. But I will try it again!
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Texas Sheet Cake V

Reviewed: Jun. 1, 2011
Water? How last week! I substituted a cup of Bailey's Irish Cream, and it's delicious. Next time I'll try Kahlua or coffee and some vanilla extract. I did not use the frosting, since I'm using the cake for another purpose. Very yummy, thanks!
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2 users found this review helpful


Reviewed: May 9, 2002
I tried this recipe with teff flour, and was totally unimpressed. My "bread" stuck to my non-stick pan, and was impossible to remove in one piece. I greased the non-stick pan... still stuck. I added an egg to the batter to hopefully get something that would stick together (like a crepe). It was finally possible to remove, but I found the flavor bland and lifeless. Not a recipe I'd try again. (However, the teff flour made a fine addition in my focaccia bread.)
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29 users found this review helpful

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