recipe reviews for:

Butter Cream Frosting I

“This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”

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Reviewed: May 26, 2008

I love this frosting! YUM!!! I did just as everyone said and stuck with it and it turned out great. I did add half vanilla extract half almond extract. It tasted wonderful. We will be putting this on sugar cookies! It was still a little thin but I love it. I will be making this alot!

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Dee

Cooking Level: Intermediate

Living In: Kingman, Arizona, USA

Reviewed: Mar. 24, 2008

Perfect! Came out really fluffy with an awesome taste first time making frosting from scratch, and I will definitely use this recipe again! *note* Used whole egg no just whites, still had great taste.

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Reviewer:

majoichigo

Reviewed: Mar. 10, 2008

I think this is an excellent recipe for frosting- it has a great consistency, and great taste. I used two egg whites and vanilla sugar to keep it whiter. If it was too thin, I just added more powdered sugar. Thanks for the great recipe!

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5 users found this review helpful

Reviewer:

Niki11784

Cooking Level: Expert

Home Town: Oak Park, Michigan, USA

Living In: Passaic, New Jersey, USA

Reviewed: Jan. 12, 2008

I love this recipe. Tastes just like bakery frosting. I just combine everything together, whole egg instead. Awesome.

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1 user found this review helpful

Reviewer:

Daddy Hanson

Cooking Level: Expert

Living In: Newton, New Hampshire, USA

Reviewed: Jan. 7, 2008

This is a thick creamy frosting. I beat mine on high for 3 min to make it a bit fluffier. For a rich chocolate version of this frosting I substituted 1/4 cup of sugar for cocoa powder. It turned out great!

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23 users found this review helpful

Reviewer:

suzamo

Reviewed: Nov. 18, 2007

I loved this frosting! I used heavy cream instead of the milk and beat one whole egg before adding to the mix. I was sure to beat the mixture for abt 3 minutes as LESLEYCAN suggested. I frosted cupcakes with this an my husband loved them.

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Reviewer:

Birdie

Cooking Level: Intermediate

Reviewed: Nov. 15, 2007

it was ok

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Cathy T.

Reviewed: Sep. 28, 2007

I made this frosting to put on top of another AllRecipes recipe (One-two-three-four cake II) It tasted really, really good. Almost like a professional wedding cake! Thanks for a great recipe!

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2 users found this review helpful

Reviewer:

JLILLY19

Cooking Level: Expert

Reviewed: Sep. 25, 2007

I thought the recipe was very good, the family definately loved it, however, I thought it had a little bit too much of a vanilla/confectioners taste to it.

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descenzofamily

Reviewed: Sep. 20, 2007

It's ok. As others stated it was not that thick even after beating it on high speed with the mixer. It is also VERY sweet. Even more so than bakery icing. I was expecting a creamier not as sweet icing. I won't be making this again.

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2 users found this review helpful