4 users would make it again
out of 5
made for my daughters birthdayJune 08, 2013
I decided I was going to make my own cupcakes and purchase a plain sheet cake so that I could decorate them myself. So I needed to make an iceing that was thick enough to pipe onto them. This recipe want just great tasteing but it was perfect for decorating. I used 3 tablespoons of milk and added 13 drops of green food coloring refrigerated the iceing after putting it in the piping bag and iced. Will definitely use this recipe again for sure. I highly recommend this recipe to anyone and everyone 5 stars isn't enough for rating this recipe. Cake boss should use it and that's saying something because cake boss has some dag on really good cakes and iceing.
1 of 1 people found this review helpful.
out of 5
Best buttercream I've ever made!February 23, 2013
No more searching for a buttercream recipe! I use a different recipe every time in the elusive search for the perfect one. This is perfect! I find most recipes have too much butter and the resulting icing has a strange, fatty consistency and tastes like - well, sweet butter. I also try to avoid recipes that call for shortening. This recipe has the perfect ratio of butter to sugar. It's sweet, but not overly so. The texture is incredible, not the least bit greasy. I used five tablespoons of fat free half and the result was perfect. Easy to decorate with and hardens nicely with a little time. I cannot believe that I found a delicious buttercream that I made exactly as listed in the recipe!
13 of 13 people found this review helpful.
out of 5
Basic Butter FrostingSeptember 14, 2012
Wonderful results for a dozen cupcakes...more than enough icing for at least two more.....I had to add three more tablespoons of cream to get the consistency I required....but the taste was just right and and it held colour very well.....Thanks so much!
6 of 6 people found this review helpful.
out of 5
Butter FrostingFebruary 03, 2012
I was quite uncertain about this recipe as I was making it simply because the amount of butter used seemed much too little as I was adding the icing sugar. But once I added milk (only 3 tbsps) it became a wonderful consistency. My only issue for there was that the icing was very, very sweet (3 1/2 cups of icing sugar, of course it was sweet!). I was worried that on my chocolate chocolate-chip cupcakes it would be too much so I also added about 3/4 tbsp. Baja Rosa (a tequila & strawberry cream liqueur) to the mix. It worked marvelously, the tequila balancing out the sweetness and added a pleasant hint of strawberry. I also found that I was able to ice roughly 24 medium cupcakes using the original amounts, so that was nice. (: Overall, loved the consistency and ease of this recipe. Great job!
29 of 34 people found this review helpful.