Reviewed: Feb. 23, 2012

This is the very first frosting that I was able to make (using the instructions of course) that actually came out at the consistency I was looking for. Thanks. I think it it could handle a little more almond extract though. Thanks DeDe!

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

Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Aug. 13, 2011

I used a fourth of this recipe with only a stick of butter. I used 1/2 tsp almond extract and 1 tsp vanilla. It generously frosted 12 cupcakes!

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

Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: Apr. 15, 2011

I used this recipe for cupcake frosting and it turned out GREAT! However, since I am not an almond fan, I substitued one tsp of vanilla in place of the almond extract and it really turned out well. As one of the other reviewers said, I can't really picture using it on cookies, as the consistency was perfect for cupcakes (or sheet cakes), but perhaps if you added more milk as you went along it would be easier to pipe onto cookies...

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

Reviewer:

LisaAnne

Cooking Level: Beginning

Reviewed: Apr. 1, 2011

Being an almond extract fan, I knew I was going to love the flavor of this icing. It is a little on the greasy side, and I would probably opt to reduce the shortening when I make it again. I used this to top golden cakes from this site, which also have almond extract, and the combination was amazing.

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

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Dec. 18, 2010

Followed recipe exactly and it was amazing! Used this icing for Almond Shortbread I cookies and the combination was perfect! I'm still getting requests for the recipe!

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

Reviewer:

UKJESSI

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 16, 2010

Nice recipe. I too used less almond extract (1 tsp). I added 1/2 tsp of vanilla and used all butter, except for 1/2 c of shortening. I iced buttersotched cupcakes with it and it was great!

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

Reviewer:

jem2000

Reviewed: Apr. 7, 2010

Great "road map" of a buttercream recipe, easily manipulated to accomodate any and all of your buttercream needs whether it's for cookies, cupcakes, or decorating. Thicker, thinner, more butter, all shortening, play with this till you get it to suit you. In this case I reduced the almond flavor by half and it was just the perfect hint of almond. Overdo it and the flavor is unpleasant and overbearing. I wanted this frosing to pipe onto cupcakes so I nearly doubled the powdered sugar called for and addded half and half until I got the thicker consistency I wanted.

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

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 19, 2010

I used all butter. Shortening has a flavor that I can immediately taste in any recipe (same with cooking oils) What's wrong with good old butter? I whipped it with my whisk attachment until it was light and fluffy. This made the difference! The almond extract could be reduced just a smidge. You can always add more! Just a note about the 'drying' properties. It sets so that it isnt "messy" to the touch. It does get a dry top, but the body of it stays yummy and creamy. So, no, dont stack your sugar cookies...but I would use this recipe in a heartbeat for sugar cookie frosting.

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

Reviewer:

Noelle1000

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Elkhorn, Nebraska, USA

Reviewed: Jan. 4, 2010

Just what I was looking for. Easy, with just enough flavor. I used it to frost a white cake for a birthday party. It made plenty for a two layer cake, and extra to dye for contrast piping. It would be even better for decorating if you sub half the shortening for butter. I didn't add as much extract to it, almond extract tends to overpower things really easily, so I just added to taste, about 3/4 tsp. I have a new go-to cake frosting. I can't imagine using this for cookies, though, it would smear badly. Thanks DeDe!

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