Reviewer:

Reviewed: Dec. 13, 2012

This was an amazing frosting! It was light and fluffy and tasted like marshmallows or divinity. I tried it the first time with powdered sugar and it never whipped, but once I used the correct sugar it came out perfect. It looks really nice when frosted because it is smooth and has a subtle shine. Over all I really, really liked this recipe and will definitively we using it again!

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Reviewer:

pasion_for_cooking

Cooking Level: Expert

Reviewed: Dec. 1, 2012

tried this recipe and it looked wonderful on my chocolate cake! this is a must try frosting! and i agree with others, it holds the shape very well!

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Reviewer:

yaanadiah

Reviewed: Nov. 17, 2012

I had already used canned white frosting in between layers of a three layer 9 inch round cake and planned on using some canned strawberry frosting for a pink cake. I changed my mind immediately after tasting it...yuck!!! So, not enough butter for buttercream led me to this. I followed this recipe with the addition of a bit of lemon to the sugar syrup. Boiled for nearly 7 minutes. Added a touch of almond and a few drops of coloring. It did take a while to reform the stiff peaks after adding the syrup. But they did peak in my stainless steel bowl and Kitchen Aid mixer...VERY well (probably after 7 minutes; but I went ahead and continued for 10 minutes). The frosting was very stiff and so pretty. Easy to spread, but I wouldn't wait long) I am not a talented cake decorator, but I could make this frosting smooth on the top (well...smooth enough for my purposes...not wedding cake smooth) Made enough for the outside and would have probably been enough for in between the layers as well. Lovely little cake. Simple to make. Mine had a tiny bit of tartness (b/c of the lemon I suppose)and was light and not-so-sweet. I covered and put it in the fridge for tomorrow.

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Reviewer:

JNELL

Reviewed: Oct. 24, 2012

I've been looking for a Twinkie filling, and this is it. Could use a little more flavor. Very good

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Reviewer:

Clworley

Reviewed: Oct. 8, 2012

I made this yesterday... it was FABULOUS!!! A majority of the 7 minute frosting recipes had you cook the eggs, causing the eggs to literally be FRIED! I wil make this a lot more!!I made a coconut cake and used this for the frosting.. everyone loved it. Will also be using this for my butter cakes, chocolate cakes, etc. Thanks a bunch, Vickie!

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Reviewer:

KAT

Cooking Level: Beginning

Reviewed: Oct. 5, 2012

i loved it i am only 13 and made this with ease

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Reviewer:

backerchic99

Reviewed: Sep. 26, 2012

LOVE THIS!!! I used this to make a friend's birthday cake and it was a HUGE success. She loves oreos and it was the perfect compliment to the Oreo cookies that decorated the cake. This is a keeper. The only thing I wish was in the recipe was a note about, YES, you add the hot, bubbly sugar to the eggs. I read multiple reviews to try and figure it out with no luck. I just crossed my fingers and it worked. And, yes, the sugar needs to boil for 7 minutes.

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Reviewer:

mccarem

Reviewed: Sep. 23, 2012

Love it! So easy and simple to make. taste like marshmallows, great on chocolate cake. I was getting tired of using butter cream frosting.

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Reviewer:

missuspark11

Reviewed: Sep. 19, 2012

love this frosting. Its not stiff, and is very marshmallowy. I would not put it on a cake that was not going to be eaten within a couple of days because it gets very sticky. We made a five layer rainbow cake and it was just perfect. My three year old and my MIL both liked it equally well. Definitely a keeper. I I like it more than the powdered sugar butter alternatives but I would have a hard time decorating with it. Would be lovely for cupcakes.

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