I liked this, but I honestly made a lot of changes to it. After reading reviews I adjusted a few things: 1/2C butter and 1/2C cream cheese (or neufchatel) instead of 1C butter. 2/3C 2% milk with 1/3C half and half. Constant stirring while thickening milk-flour mixture, then cooled in the fridge for 30 min. Mix the milk-flour into the whipped butter mixture, half the total amount at a time, beating for several minutes each time. I added 1/3C cocoa powder to make mine a chocolate cream frosting. I also doubled the vanilla extract. This is not thick like the picture, but it is creamy, and not at all soupy as some reviewers had issues with. It stood up nicely on my cupcakes, but it should be refrigerated for best results (especially since I used cream cheese). Overall, I would use this again in a pinch, but I will not be my go-to frosting.
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I liked this, but I honestly made a lot of changes to it. After reading reviews I adjusted a...