This is a really good frosting recipe! As other reviewers have stated it isn't too sweet. It was very easy to for decorating... easy to firm up or make softer.
First of all, I made a two-tiered Purple Ombre Chocolate Cake with Buttercream Frosting and a smash cake for my daughter's first birthday (i posted a picture of it in here). It was my first time to make a tiered cake and to use a ruffle design using buttercream. It took me weeks to find the best buttercream recipe. I read a lot of reviews and so far, this recipe is "IT"!!!! Here's what I think about the icing:<br/><br/>5 stars - My ruffle design was holding up pretty well using this buttercream icing recipe. <br/>4 stars - At least it didn't have any hint of "shortening" taste unlike other recipes out there which was great. It would have been a "5" if it weren't too sweet for my taste. Instead of 5 cups of confectionar sugar, i'll probably make it 3-4 cups next time or simply dissolve salt in vanilla before mixing the dry ingredients.<br/><br/>OVERALL, this was a very good icing to make. This is definitely a keeper in my household! :) Thank you for sharing this recipe. :)
This tasted great! I'm out of practice with decorating so I wish I'd added more milk to make it spread easier.
Very good icing recipe!! Easy to make and easy to adjust consistency for piping. Will definitely make again however we did find it a bit greasy and so after doing some research, I will be trying it again with high ratio shortening.
I used this for decorating my good friend's 50th birthday cake and it is very good. I'm not a cake decorator, but for this occasion I became one and got rave reviews!
I haven't made decoratng icing before. It performed well and piped nicely, it wasn't smooth and glossy but it did what I wanted. I think I will use it again but I might try others to compare. Thanks for posting
Best buttercream recipe I've ever used. It was the right amount of sweetness and the icing was very smooth. I used 4 tablespoons instead of 2-3 tbs because i am using it to ice a cake instead of using it for decorations. Will use this recipe again!
I was hesitant to use shortening in icing so cut it back to 1/4 cup shortening and 3/4 cup butter. The result was wonderfully smooth and light with not a hint of lard. Great tip to reduce sweetness too! Used just a dollop on top of mini cupcakes made from Marg's Dark Chocolate Cake recipe. Perfect bite sized treats :)
I can't wait to try this recipe. I tried an all butter cream icing (no shortening) and it seemed to "separate" on me. Plus, it did not do well with colors. I think with a bit of shortening and butter mixed, this one will do nicely! Thanks for sharing the recipe.