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I was intrigues by this recipe, so I had to try it. GREAT recipe, if you need frosting on the fly, with ingredients you keep on hand. I was surprised, and happy with the flavor, which was a lot like cool whip. I used this to frost Great Lemon Cake and it was the perfect compliment. It really does work, if you follow the directions, as written! Thanks for sharing, TeresaS.
Very nice, light, and fluffy frosting. We enjoyed this better than the store brands for sure! Made for PRMR!
Great frosting recipe. Whipped cream type frosting that isn't sickenly sweet as some are. I made this a few days ahead of the actual frosting of the cake and kept it refrigerated. Worked perfectly by letting it sit out at room temp for a few hours beforehand.
Greasy, goopy. I wished I had listened to twiggy.
i liked it a lot at first but it isnt setting up at all. i let the mixture thicken and become goopy but its staying goopy...i used granulated sugar.
This is a great frosting with no egg whites. It took about 10 minutes of beating on speed 4 of my mixer for it to fluff up nicely. I used it on a lemon layer cake, and it was the perfect balance.
FUN! This was like doing a science experiment. While this did end up looking like whipped cream, I'd say the flavor is closer to cool whip. It is light and fluffy and has a very smooth texture. I put it on Clabber Cake. Made for 1-2-3 hit wonders.
This was delicious and really fun to make - next time I'll make it with my 6 year old daughter. I think "PrimQuilter's" problem was not cooking the milk/flour/salt mixture enough. As you stir, the whole think starts lumping and eventually takes on a playdough-like texture. It's really cool to watch, and then add it by the spoonful to the creamed marg/sugar mix and see it fill out and fluff up, almost like magic. And then, the taste is phenomenal - smooth and sweet, but not too sweet like most frostings. I wish I could give it 100 reviews, just love this recipe!!
This is a silky smooth frosting, beautifully shiny and easy to spread. I don't know how it tastes so light, but it does. I substituted 3/4 cup honey for the sugar, and it gave it the most wonderful faint honey flavor. I think this would also be good with a little bit of almond extract added, too. I will save this recipe to use again and again. Thanks, Teresa
Excellent frosting. It tastes fabulous! I was so glad to find something that didn't use egg whites. I used butter instead of margarine, since that's what I had on hand. Make sure to cream the sugar, vanilla and margarine really well... Mine separated just a bit, but that's my own fault. I'll definitely make this again.