By Kittencalskitchen on January 05, 2004
Photo by Chef #1022648
Photo by Chef #1022648
"This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using"
Serving Size: 1 (886 g)
Servings Per Recipe: 1
"Once again you remind me why I always look for your name when I search out a recipe. Kittencal has actually become synonymus with awesome in our house; in fact, when my 9-year-old raved about how yummy this frosting is, I said "It's a Kittencal," to which he responded with a shrug, "That explains it." :) YUMMY!!!!"
"I honestly don't know how this can have such great reviews...The icing is too too sweet and greasy...It does hold its shape well if you are piping a border..hence the 1 star but overall taste is DISGUSTING!!"
"Sorry, but...YUCK! It was all nasty like eating WAY to vanilla-y crisco. Totally gross. This was my first time making a frosting recipe that called for shortening and I thought it sounded weird but this had such great reviews so I tried it. Nope. Never again will shortening go in my frosting."
"This was an amazing buttercream frosting! The consistency was light and sugary, and was the perfect consistency for piping - not too runny, but not too thick. I followed the recipe as directed, using heavy cream but only 4 cups of confectioner's sugar and it was the perfect thickness. The only improvement I would make would be to leave out the almond extract, because it is a very powerful additive and tends to make the frosting taste too much like cherries."
"Ack - this was greasy and gritty and tasted like sweetened shortening, even with extra cream, vanilla, and mixing. I ended up pitching the whole bowl and using another recipe to frost my cupcakes."
"Excellent recipe!! It was very easy to make and decorate with. And it tastes great too. I used butter and coconut oil (which has the consistency of shortening). I added red food coloring to make pink valentines cupcakes. Thanks for another great one :)"
"The people who left one star reviews confuse me, unless they never have a cake from a bakery with white icing. This is as close to the best bakery around here that I can get, and this icing beats their's hands down. We love this stuff!"
"thought this recipe was awesome, I couldn't find mine so I went searching for one that was similar. I used butter in place of margarine and also clear vanilla extract and butter flavor to enhance the butter in it. very good thanks for posting."
"I wish this had worked out better for me, as the reviews are so good! I used a different kind of shortening, and butter.... Had a hard time getting the frosting to come together thick enough, and it ended up too sugary for my taste. It might be because i didn't use the exact brands, but I would've appreciated a recipe for frosting that allows for creative deviation! Still on the hunt for "the perfect frosting recipe"."
"I'm not a huge fan of frosting, but this recipe was pretty good. It still had a bit of the straight powdered sugar taste, which is a deterrent for me. Overall it was just too sweet. As ashemiku said in her review, it might be good to leave out the almond extract. If I make this again I'll try that, and not use the full 5 of powdered sugar either."
"I liked this but thought it was a little greasy also"
"Wonderful! I followed the recipe exactly and my buttercream turned out beautifully spreadable and tasty. I will definitely use this again. Thanks."
"This is a great frosting, especially for piping. It is a bit on the sweet side, but I like it that way. I'm not sure why other reviewers said it was greasy. I did not think so. I think bakery frostings are greasier, and less sweet. This will be my go-to vanilla buttercream. I put up a pic of my vanilla cupcakes, piped with a Wilton 1M tip. Also, my five year old loved this frosting."
"I too thought this recipe called for too much Crisco and considered using all butter; then I saw another reader who concurred. I tried it. My kitchen was so warm the frosting wouldn't set up so I did add 1/4 C. Crisco. My friends and family liked the frosting. This frosting is good but I'm going back to my rave fave: the original Red Velvet Cake frosting recipe. It takes longer and requires cooking but is worth it."
"I have made many cakes and cupcakes using this frosting recipe-it's awesome and everyone says so that eats my cakes! The only thing I change is I use all butter. It works perfect, thanks Kittencal!"
"No butter flavor at all Just Shortening..Not impressed."
"Really simple, though it looks like the recipe has been tweaked since I used it last. I prefer the older version. I'm just glad I remember what it was."
"Beautiful, creamy, dreamy, luscious....I could go on and on....but then what else did I expect from the amazing Kitten???!??! Perfect flavor (I used the almond and vanilla) and texture for the birthday cake I made for DH, and even though my attempt at decorating is amateurish (my first try ever), I thought it was easy to work with."
"Great recipe, thanks for posting! I used vanilla extract, as I was out of almond extract and it tasted delicious! Will definitely be using in the future also, instead of using store bought icing!"
"It's very good. I used about three cups to cover 12 cupcakes with a generous frilled layer of icing. It worked very well and was just the right consistency. Yummy!"