Reviews for Wedding Cake Frosting
Excellent and easy.
This frosting is light, fluffy and delicious, and very easy to work with. After reading the other reviews I added the sugar 1 cup at a time until it was just the right sweetness for my taste, 6 cups was good for me. It did melt a bit in the mid day heat, so I had to decorate quickly and the refrigerate until serving time. I will use it again.
Yummy! I made a coconut cake for my daughter's birthday. I used this frosting, substituting 1 cup of solid coconut cream for the shortening, and coconut extract for the vanilla, then added flaked coconut and it was sooooo good. It si going in my family cookbook for future use.
this is a perfect frosting that gets lots of compliments...I use water instead of milk, adding a little at a time and beating well each time...makes it even lighter...yum!
Great standard buttercream icing. I added 1/2 cup of granulated sugar for some crunch in the icing. Going to try less milk next time.
This is a definite crowd pleaser, it's basically my go-to decorator buttercream recipe, but on a larger scale. It also works to use water in place of the milk, the taste isn't altered.
Tastes Great! Easy to make and easy to use!
I had tried this recipe years ago and have adapted to something just a bit tastier. I use one can of store bought frosting, 1 cup of shortning, 3 teaspoons of "cream of boquet" and 1 of almond extract plus the called for sugar. It turns out very flavorable and stands up well for the 3 tier wedding cake I had to put together.
just gave this recipe a try for my sons birthday cake and turned out great. only used 5 cups sugar and it spread perfect and tasted wonderful. this is a keeper.
I really liked this frosting, it was light, delicious, and very easy to spread. I followed the recipe exactly with the exception that I used almond extract instead of vanilla and it was great.
Really good frosting. I halved the recipe, which was exactly the amount I needed for 20 cupcakes. I used it for the "Sweetheart Cupcakes" (from this site), piping it on in a big swirl. I followed others' advice about beating the butter and shortening for approximately 20 minutes. Others have said how sweet this frosting is - and boy, is it ever sweet - but in my opinion, that's what frosting is. I didn't use the clear extract, and the frosting still came out very white. I will definitely use this again as it was so easy to make and work with.
This turned out to be really great for me, and I think it makes a huge difference in the type of butter you use. The first batch I made with a store brand butter which resulted in a "plastic-y" taste (for lack of a better word to describe it)... did NOT taste like butter, soI added a tsp. of butter flavoring to it, which helped immensely. Tasted exactly like buttercream candies. My second batch I made with a name brand butter and it even smelled better while mixing. Almost forgot, too... we didn't have milk or cream, so I subbed French Vanilla coconut milk creamer that I had on hand. Maybe that's what made it taste so good.
Image this frosting for a birthday cake and it was wonderful. It seems light and has a great flavor. Everyone had compliments for it and my husband said it tasted like what his mom made ( she is an amazing cook ). Will use it from now on. Love it!
I would like to be able to give this a 4 1/2, it has a very good flavor, but I had to cut the milk in half and even when I did that I added an extra 1/2 cup to a cup of the confectioners sugar. I did need a bit of a thicker consistency though because I was piping this on to cupcakes.
This turned out good. It was a nice consistancy and had a good flavor. But, I could taste something a little off, maybe too much shortening. I used pure vanilla and the frosting was still very white. I might add less sugar next time as others suggested and maybe less shortening.
I followed the other's advice, and added 1 1/2 tsp of peppermint and decorative green suger for a little crunch. I put this frosting on chocolate cupcakes, amazing!
Absolutely delicious. My new favorite, Thank you for sharing!!!
I used this recipe mainly for it's adjustable consistency and it served me well. Adding a little more powdered sugar makes it better shape-able to pipe in 3D designs like flowers.
Excellent! SOOOO much better than my usual buttercream recipe! I will be sticking to this one! I made it as stated and beat the butter and shortening for 20 minutes! Also, added 7 cups of confectioner's sugar. It's SOO smooth! Thank you!!
So easy to make and turned out great, taste and consistancy. Thanks!
Way too sweet. I even added less sugar. Not very smooth. I whipped it for a long time. Not quite what I was looking for
Light, fluffy and not too sweet! You know that 'film' that store bought cakes leave on the roof of your mouth....yech! This recipe does not!
This is my go-to buttercream icing recipe. I've used it many times, in many different types of weather, and it has yet to disappoint. Be sure to use real butter -- it definitely makes a difference! The only thing I change is to add one Tbls (rather than one tsp) of clear vanilla and one tsp of clear imitation butter flavoring. Also, you may want to add a little less milk as needed for piping or for using food coloring. Other than that, be sure to beat the shortening and butter together for at least 20 minutes before adding the other ingredients to avoid a greasy texture, and you'll have heavenly icing that will be requested over and over again.
I made this icing for a test cake that I made for my bridal shower on the weekend. I am going to be making my own wedding cake and wanted to test it out first. This icing was delicious and I made it as directed except that I used vanilla extract and not clear artificial vanilla extract. It just didn't come out very white, which is fine with me.
This is the first icing that I tested out for an upcoming wedding cake that I'm baking in several weeks. It's absolutely delicious. Everyone who tried it loved it, I'm definitely going to use it for THE cake. I followed the recipe completely with no alterations and it turned out fine, it was also very simple.
this recipe was great. I would recomend it to anyone.
Made a ton - more necessary than a 3 layer circle cake. Way too sugary, my 10 year old sugar-loving son didn't even finish his cake, citing the icing was too sweet. I agree that it was way too sweet. Won't make it again.
This is the first frosting that is creamy, delicious, and perfect that I made! One thing I changed for the frosting is that I added half the amount of powdered sugar.
I made this recipe exactly as the directions suggested. It drives me crazy when everyone rates but totally changes the recipe. I did whip the butter and shortening for about 15-20 mins before adding the other ingredients for a smooth consistency. It turned out great! Everyone loved it!!!
Made this last weekend, it is fantastic! I made it exactly like it says, I mixed it for about 15 minutes and it was not greasy, it was lite and just sweet enough. My son said the best part of the cake was the frosting.
Not too sweet, very fluffy.
Great taste! My first attempt at buttercream. I was able to pipe it with a pastry bag, but I would prefer it to be firmer next time. I halved the recipe, because I only needed to frost 24 cupcakes. It was a good amount. I didn't alter the recipe in any way other than only making half.
This frosting is very very good. Kind of like a thick whipped cream frosting. I'm not a big fan of frosting becuz of it being real sweet but this is not too sweet. Very good. I did beat the shortening and butter for 10 min. I think it made such a difference.
I've tried a lot of recipes to find the right one for textured cakes. This is it! Just stating my own wedding cake business. So, it has to be good! It's not too shortening? tasting either-which I'm always wary of. I do add a little extra vanilla to mine. Sometimes some almond flavoring. The trick to getting smooth frosting that doesn't pull is that first step: blend the butter and shortening until smooth! I didn't do that the first few times and, albeit still beautiful, the frosting looked a little thick because it pulled when spread. After the 3rd try, I finally got it! It was smooth as silk! And easy to fix dents and dings after delivery. I love this frosting for decorating! Note: because it is so smooth, you can't use it to make cake not slide on a cookie tray. Lesson learned. ??
Not quick; need to mix butter & crisco for at least 15 before adding other ingredients. For my typical purpose, a cake, need only a half batch. I prefer some almond flavor too. Maybe a little salt.
Great icing. For cookies cakes.
Amazing recipe. I only used half of the listed sugar. Any sweeter would have been too much for me. I also "eyeballed" the milk just adding until I had the consistency I needed. The key is absolutely to beat the butter (real butter) and Crisco for 20 minutes on one of the higher speeds. This piped wonderfully.
Didn't have enough crisco so added butter to crisco plus butter called for. Used real vanilla. Really easy and good!
This was absolutely delicious! I used skim milk but was a little concerned that would make it a little too runny, but it turned out fabulous.
I have made this twice in the last couple months and it's my new favorite. Very spreadable , but still hangs together well. I used 1 tsp. clear vanilla and 1 tsp. almond flavoring. I used it to top the White Almond Wedding Cake that is also here on Allrecipes and EVERYONE loved it. I think you could flavor it however you want. Maybe raspberry next time. Thanks for a great recipe.
you should really try making this because i loved it!!!!
I made this frosting on top of the “magic Cake” and it was heavenly! Best cake and frosting I have ever made!
This worked so nicely! I swapped almond extract for the vanilla and it went perfectly with my cake. A couple little boys enjoyed measuring and sifting all the powdered sugar!
I used this to frost my sons wedding cake. I was wonderful. I did mix the crisco as recommended by the other reviewers.
this is the Best! i will never buy frosting in a can again
Wow! I finally made my own frosting that turned out correctly, I'm horrible at making frosting, I used the previous suggestion of creaming the butter and shortening for awhile, then I gradually added the sugar. then the vanilla and slowly added the milk, the only difference I did was to add a heaping spoonful of sourcream before adding the vanilla, which made it so I needed an extra cup of sugar and 1/8 cup of milk but it turned out tasting wonderful and with a fluffy texture. yum! No more store bought frosting for me!
This was horrible! There was no taste to it at all!
i use this frosting recipe all the time. I have cut the crisco back by 1/4. I also use almond and vanilla. My last wedding cake I used rum extract per brides request and it was delicious.
This was a good frosting and I will make again. I gave it four stars because it was initially way to soft for decorating. After refridgeration it was a good consistancy. I halved the recipie and maybe I should add the milk a little at a time. I also think it needed more vanilla. I will make again with those changes because it was a very good amount for decorating.
This is a good basic buttercream - nothing too fancy and I always have the ingredients on-hand which is a definite plus.
I have found my new go-to! SOOOO easy to make and SOOOO good! just made a wedding cake for one of my best friends and used this frosting. rave reviews! Definitely followed the advice of others to beat butter and shortening for 20 minutes. As it is hot right now in AZ, I needed the full 8 cups (1 bag) of powdered sugar to make it thick enough to not run off the cake. Even with that I still had to do some touching up post transport. Thanks for sharing this recipe!!!
I made this for a 50th wedding anniversary cake, I followed the reviews that mention whipping the butter and shortening longer than normal. it whipped up nice and didn't taste greasy at all. I also used 6 cups of sugar instead of the 8. The party loved it
Just finished making this, 1/2 recipe but exactly as given. All I can say is the two one star reviews must have missed something, or accidentally used cornstarch instead of powdered sugar??? No way you can say this is tasteless, hold false reviews to yourself, please. At least explain what you tasted and maybe we all could help. If fact, look at 95% of the butter cream recipes out there -- they are almost all identical, give or take yield!!
I made this for my daughters tiered birthday cake. Tasted wonderful, lots of compliments.
Easy and a delicious recipe.
This frosting is delicious! I made exactly as recipe stated. This is a keeper. Wonderfully fluffy.
I followed this recipe exactly and loved it. My non-cake eating husband loved it as well! I will used it always.
This is an awesome recipe. I looked at previous reviews, used the evaporated milk, almond and vanilla essence. But because my two teenage boys do not like too sweet frosting, I replaced two cups of icing sugar with two cups of very fine almonds. Wow ! What a lovely texture and taste. I would not use the almonds for piping though.
I made this as written and beat it for almost 20 minutes per other reviews. It was really good.
The best buttercream icing I have made in a long time, this is a keeper. My daughter who also bakes cake told me it was a good icing. Try it you will love it on your cakes.
I actually thought it was a great recipe we made it for my cousin at her wedding last week
To sweet for my liking... all i could taste was the shortening. It might have been the typed I use. But it was not good... I'm not much of a sweet person.
I got a mushy soup when I made it. I had to almost double the sugar to get it to have any thickness at all!
I liked the taste - that was really good. But I didn't care for the stiffness. I actually used this for a wedding cake that I was testing out. I couldn't create a smooth finish with this loose a consistency. And I certainly couldn't make flowers. I ended up adding some seedless raspberry jam and using it for filling on another cake. In the end, I would possibly make this frosting again, but would never use it for any decorated cake.
I used this on cookies, and it tasted great! My whole family loved it! As a plus, it saved in the fridge for weeks and still tasted good! Thank you for sharing this recipe!
delicious! However, due to tropical climate I live in, not the recipe, It did not survive transport very well. I use less milk, butter, and shortening and more powdered sugar. (not a lot less, and not a lot more). It's a bit sweeter of course, but holds up much better, especially the pipings. Otherwise it tends to melt somewhat in the tropical heat.
I doubled this recipe and frosted over 5 dozen cupcakes...and still have a good amount left for another project. I used my Kitchen Aid and beat the butter, shortening and sugar for 20 min and added the powdered sugar alternating with the milk. I substituted 1 tsp orange flavoring and 1 tsp lemon flavoring in place of the vanilla. The Almond White Wedding Cake is wonderful with this icing recipe
I used butter flavored Crisco and real butter . It was really great and creamy.
Awesome wedding cake icing recipe!!! Was very quick and easy to make not too sweet either. I highly recommend!
I cut back the sugar to 5 cups and added 1 tsp popcorn salt. This is the perfect frosting for cakes and cupcakes.
This is a very good recipe for what I affectionately call it- lard icing (as opposed to buttercreme or the whipped creme kind). I made a big discovery here...a box of confectioner sugar is 16oz, but that does not equate to 2cups in a box. There is more in there! So, mine came out too sweet and may be the pb. some of the others are having. One box is more the right amount for a typical sheet or double layer, of course more if you are using it for decorating also.
Tasted way too much like powdered sugar and was too grainy.
I love this frosting. When I worked for Milwaukee Public Schools as a cook, we used this recipe. One think that I do different. I let each step whip for almost 15 minutes. Butter, shortening, beat 15 min. It changes the molecular making a different. Add the powdered sugar and vanilla, beat 15 minutes more. My family loves it.
Heavy and greasy