I've tried several basic buttercream frostings from this site and this is one of the best. I made half the recipe, which frosted a dozen cupcakes generously. I did modify it a bit, however - I used hi-ratio shortening, clear vanilla and one egg white to replace the 2 T. water in a half recipe. I find that hi-ratio shortening is best for frostings because it seems sturdier, creamier, and less greasy tasting. I beat the frosting on low speed (Speed 2 on the KitchenAid) for 10 minutes. This frosting is excellent, particularly on the chocolate cupcakes I used it for. Fluffy, delicious, perfect for decorating if you like, and beautiful.
I've tried several basic buttercream frostings from this site and this is one of the best. I made half the recipe, which frosted a dozen cupcakes generously. I did modify it a bit, however - I used hi-ratio shortening, clear vanilla and one egg white to replace the 2 T. water in a half recipe. I find that hi-ratio shortening is best for frostings because it seems sturdier, creamier, and less greasy tasting. I beat the frosting on low speed (Speed 2 on the KitchenAid) for 10 minutes. This frosting is excellent, particularly on the chocolate cupcakes I used it for. Fluffy, delicious, perfect for decorating if you like, and beautiful.
I tried this recipe today and I loved it!!!! I made only 1/2 of the batch and it was enough for what I needed it for. FYI...1 pound of powdered sugar is about 3 1/2 cups. I added some food coloring for a festive touch and some sprinkles on top.
This is my "go to" recipe when decorating cakes. I like that it uses real butter and not just flavoring. This is usually enough to frost, fill and decorate up to a 12x18 cake. Any leftover freezes well. Next time you need some, let it thaw on the counter for 1/2 hour or so. You can rewhip it if you need to, but it doesnt usually need it.
I LOVE THIS FROSTING!!! It came out spectacular. Used only one tablespoon of water instead of two, also added just a little hint of pure orange extract. Try many extracts for variations. Used it to frost cookies, stayed soft enough to enjoy, but hardened just enough so it wasn't messy. I won't be using Duncan Hines to frost my cookies anymore! Also, I used an eclectic hand mixer and cut the recipe way way down, makes a ton!
I am one of those people who calls the corner piece of cake w/all the balloons/flowers (which means LOTS of frosting) so when I saw this recipe I knew I wanted to try it. I finally made it this evening and it really is just like grocery store buttercream frosting. I followed the recipe though I didn't measure the 10X sugar. I also added a little milk to the color I was using to frost the entire cake to make it a little more smooth (no milk necessary for the piping colors). TY for a great recipe! UPDATE: I have to agree w/the other reviewer who stated it tasted different the next day on the cake; she's not nuts it does!!
Very easy to make and hardened a bit when left in the air which was what I wanted. If you are going to use food coloring in it, leave it very thick before adding coloring. I used the gel coloring so it wouldn't be too watery but still found that by the time I'd added the food coloring, the icing wasn't quite thick enough to pipe nicely anymore.
This is my absolute favorite frosting! What ever flavor instead of vanilla I use almond peppermint very versitile frosting!! I use this recipe for all birthdays fillings even for our county fair. I get great ravs using this recipe! TY!! Update: after making this for years..my dd's tastes buds have changed-stating too sweet..so I modified switching out the water to whole milk-5 tbsp and modified directions to make it more professional since now taking cake orders-using my KA beat on medium high butter and shortening. Add little at a time sugar and continue to beat and scrape down till adding one tbsp at a time alternating the sugar and milk and finally beating after fully incorporating beat on high for about 15 minutes. This definitely makes this more fluffier creamier less sweet easier to pipe! Still love this recipe!!
Yuck. What did I do wrong? I didn't have 2 pounds conf sugar so I reduced the whole recipe but half then half again. I was only topping a small square cake so figured it would be enough. After beating forever it came out somewhat fluffy but after sitting for a few mintues has turned to a coagulated runny messy. Doesn't look pretty and tastes like CRISCO. Dissapointing as I would throw it and use a differant recipe but am out of conefections sugar. At least my 2 year old (who wanted to make it) is eating it... though my stomache is upset.
This just takes a long time to beat but the more beating the better it is. Makes more than 2 cups when I made it.
