Reviewed: Nov. 17, 2011

tastes good but horrible. made it exactly to a T. Way to soft and runny. Very sweet and didnt want to add more sugar. added flour. still way to soft. I'm dissapointed because a good cake for someone's birthday got screwed up. I've decorated cakes for years.. I've never had a problem with icing before.

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Reviewer:

wilson.megan21

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Waldorf, Maryland, USA

Reviewed: Nov. 17, 2011

I agree, all butter is the only way to go. I think those who do a lot of intricate decorating like the Crisco because it holds up a little better, but butter has such a better flavor.

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Reviewer:

Jessie

Reviewed: Nov. 16, 2011

I had my first attempt at making homemade icing last night with this recipe, and I have to say, it was extremely easy! I have always used purchased icing to use on my sugar cookies, but not anymore! I did use only 3 cups sugar as recommended by other users. I will definitely use this one again!

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Reviewer:

Laurynne

Reviewed: Nov. 13, 2011

Awesome recipe. Simple and delicious

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Reviewer:

Dolfinfan23

Cooking Level: Intermediate

Home Town: Peoria, Arizona, USA

Living In: Waddell, Arizona, USA

Reviewed: Nov. 9, 2011

I really liked this recipe. It is the Wilton Buttercream Frosting I used to make as a child. I didn't use shortening because I didn't have any on hand. I doubled the butter instead. It was tasty, but not as good as the one I remember from Wilton. I think the shortening may be the missing link. Nonetheless, it was really tasty.

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Reviewer:

MENZIETO

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: New York, New York, USA

Reviewed: Nov. 2, 2011

This frosting was really great. I am in sugar overload ! I did as one reviewer suggested and used all butter, no shortening. I also used heavy whipping cream instead of milk. Word of caution though. If you are frosting a 2 layer cake, you need to double the recipe. I made this with 4 cups of powdered sugar and it was not enough to frost my homemade checkerboard cake. I only had enough to do the top of the cake. I was out of butter and so for a finish, I made homemade ganache and poured it over the whole cake.

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Reviewer:

karie

Reviewed: Oct. 30, 2011

This icing has the perfect texture to work on a cake with, nice and soft... and the good part is it stays soft even after a night in the frig. It is a tad sweet though, nothing a glass of milk doesn't fix.

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Reviewer:

MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Oct. 30, 2011

I followed the recipe exactly and it tasted VERY strongly of shortening. I would never make this again. I might try it with just butter, as other reviewers had suggested.

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