This buttercream frosting is awesome, with some of my own changes. As is the recipe works fine, but I prefer my buttercream frosting to actually use real butter, so that's what I did. I substituted real, salted butter for the shortening and omitted the extra call for salt, although the adding it wouldn't have hurt. I also used non-fat milk, but that was only because I didn't have any heavy cream in the fridge. The key to making this, or any frosting, is to first cream your butter and then add the confectioners sugar slowly. If you add it all it once, you'll end up with a big clumpy mess. Adding the sugar slowly allows time for everything to come together. Very smooth frosting and very tasty. This is my go-to buttercream frosting recipe from now on!!!!!
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This buttercream frosting is awesome, with some of my own changes. As is the recipe works...