Reviewed: Nov. 28, 2012

Most buttercream frosting recipes are good, especially with some tweaking. This one is excellent without it. Rich, smooth,creamy and not too sweet. A little less powdered sugar in this recipe than most makes all the difference. I didn't add the pecans, and chose to sprinkle the coconut on top, but with or without those additions, this is one of the best buttercream frostings around. However, I always use hi-ratio shortening in any frosting recipe calling for shortening and it, too, makes all the difference. One recipe generously frosted 12 cupcakes.

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18 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 16, 2012

Wow! So for me, I was looking for a recipe that didn't include anymore egg whites-I already used 3 for my cake- that would go along with my coconut cake. This icing is LOVELY. (I made this for mother's day and excluded the pecans-my mom's allergic) I also just put in a few hand fulls of coconut rather than a full bag, just enough for flavor. Once I iced my cake, I covered it with full on coconut chunks (unsweetened). It looked beautiful!

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13 users found this review helpful

Reviewer:

bakingalaska

Reviewed: Aug. 1, 2012

Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes.

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9 users found this review helpful

Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 8, 2012

No nuts and coconut was finely chopped into the cake ... but the frosting was divine! I use coconut milk in place of whole milk ... made the frosting really smooth.

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5 users found this review helpful

Reviewer:

sweetserenade

Living In: Portland, Oregon, USA

Reviewed: Apr. 21, 2013

This frosting is to. die. for.

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2 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 11, 2012

I used 1 stick of butter, 4 cups of confectioners sugar, 1/4 cup of milk and 1.5 tsp of vanilla extract and beat by hand. I tossed in two small handfuls of pecan chips and toasted 1 cup of coconut in the toaster oven, then crumbled it by hand when it was cool before mixing it into the frosting. WOW I can't believe how delicious it is on my Extreme Chocolate Cake (also on allrecipes.com)! Give it a try and I think you'll agree!

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2 users found this review helpful

Reviewer:

DR in TX

Cooking Level: Intermediate

Reviewed: Mar. 1, 2013

Just tried this and it looks and tastes awesome! My customer will be so pleased!

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1 user found this review helpful

Reviewer:

ataraninja1

Reviewed: Feb. 6, 2013

This is so perfect for my delicious almond joy cupcakes

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1 user found this review helpful

Reviewer:

ItalianLittleMonster

Cooking Level: Intermediate

Living In: Palermo, Sicilia, Italy

Reviewed: Dec. 10, 2012

If you love coconut ,well here you go.

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1 user found this review helpful

Reviewer:

lauraelie

Cooking Level: Expert

Living In: Surprise, Arizona, USA

Reviewed: May 16, 2013

Made this last night to go with a chocolate fudge cake and it was a hit! I had planned on taking a picture, but, sadly, the only evidence that there was even a cake to begin with are the lingering crumbs on my husbands plate! I did do a few small modifications: #1 - I used only half the amount of vanilla extract added a tsp of coconut extract. Soooooo yummy! #2 - I added 3/4 of a bag of coconut instead of half. This will definitely be going into our "keep" folder Thanks so much for the recipe, Rizzy!

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