Perfect! I've seen other posts that say this is a Wilton recipe. I'm assuming it's an old recipe, because I'm in the Wilton beginner's class and there is NO butter in the recipe they have us make and it tastes awful. They should go back to this recipe!! I tried this one this weekend for cupcakes and it was perfect! Yummy flavor, great texture. Of course, it makes a stiff icing, I had to add more milk/water for the kind of decorating I wanted to do with it. I will use this recipe as a base for all my icings going forward.

Made exact to recipe, and it was so/so. Kind of bland. Made again and added 1 tsp cinnamin, 1/2 tsp nutmeg, and 2 tsp vanilla. What a big difference. Delicious.

Love this recipe! I make cakes on the side but didn't have a good strawberry cake recipe. I tried this one for cupcakes for a birthday party two weeks ago, and have had 4 orders since. I'm making 5 dozen tonight for 2 parties this weekend. Delicious flavor, nice crumb. Great with my cream cheese icing! It's a little sticky on the outside, I recommend freezing for a bit before adding the crumb coat if you're decorating a cake. For those who had trouble with this recipe: it makes a BIG difference if you use name brand ingredients (yes, it really does change the flavor), use superfine sugar (I don't mean powdered) if you can find it, and make sure all your ingredients are room temperature. And follow the recipe exactly. Taking things out of order, like adding the eggs at the end, change the result. You're building a chemical reaction that will make the cake bake just so, adding ingredients out of order interrupts the process. BTW, I did not add or take away anything from this recipe at any time. Great every time.