Thanks for posting this one, I use it all the time :)
Maybe it was me, but even with only 1 1/4 lbs of the confectionary sugar, the mixture was very, very stiff, and I did indeed had to add quite a bit of milk to thin it down. The upside though is that you can control exactly how thick or thin you want your frosting to be, and taste was excellent so I will be using this as my go-to frosting. Thank you so much for posting.
Fantasic recipe. This is probably the same recipe used by some of the top bakeries in my area. I personally prefer a more buttery frosting so I only used 1.5 lbs of powdered sugar. I'll have to make an italian buttercream soon so I can compare the two.
This was my first time in making decorator cake icing, and it was surprisingly easy with this recipe. It turned out great and tasted great on the chocolate cake that I made! THanks!
I liked this but didn't use as much sugar as it called for. Maybe 1 pound and it was plenty sweet. Also, I used lemon extract instead of vanilla because I was out and it tasted great. The amt was just enough for one double layer cake.
This icing was by far the best icing ever for frosting a cake! It was so easy to spread and unlike most decorating icing recipes, this one barley had any fat in it, so the icing was very sweet-in a good way. I did however almost double the milk to get the right consitency. I also used margarine instead of butter. I used this on Double-layer Chocolate Cake Double-layer Chocolate Cake and it was a great combo. Thanks for this GREAT recipe Amy, I will use it whenever I have to frost a cake!
This was a great icing. I made half of it blue and half of it orange for race car birthday cake. It was easy to work with and I was able to get a nice smooth surface on the areas I wanted smooth and it piped nicely too. Thanks Amy!