I made this with margarine and almond milk to make it dairy-free and it didn't work very well. The margarine separated itself from the sugar and it just wasn't good. That might have been my fault for the substitution, though. It was kind of gross because all I tasted was margarine.
I loved the taste of this frosting. However, I could not get the consistency right for the life of me! I made two separate batches, the second batch turned out better using only 1/4 milk as stated in the recipe. The first batch I used 1/2 cup milk. The frosting looked pretty grainy. I used powdered sugar, maybe I should have used a finer blend or something.
As written, I found it to be a little too thick to spread. I added more milk to thin it down a bit and it was much better. I prefer my icing to have a stronger butter taste rather than being so sweet, so personally I think it would be better with about 2 more tablespoons of butter in it. It worked fairly well for icing the 12 Emergency Blender Cupcakes I made.
This was a great easy frosting. I also needed to add more milk but its a keeper. We used it for our heart shaped sugar cookies.
This was PERFECT! I agree with Chef_Irion about the milk, on the next batch I added more milk to make it smoother (about 1/2 cup total). I used a little less than 4 cups of confectioners sugar and let the butter soften for about 20 minutes before blending. Warning that refridgerating it will make it set and kinda unspreadable.
This icing was very delicious. I had to add some extra milk to make it the consistency I liked but other than that, a great and easy recipe! Thanks!
Easy, quick, works well. I use this recipe all of the time. The method I use for mixing is worth the added effort, as it insures a creamy texture. Combine all of the softened butter and 1 cup of the sugar first, mixing well, then add the milk and the rest of the sugar in small portions, mixing until smooth and fluffy, adding the vanilla last.