This is the BEST icing I have ever had! I have looked through our cook books and online and none of them tasted half as good as this one! We didn't have any shortening, so we used Tenderflake instead. THE BEST!!!

This frosting was WAY too sweet. My 6 year old wouldnt even finish it. 5 cups of sugar way too much. Maybe cream cheesse would have helped...will try that next time.

This really kind of tasted like a cheap-grocery-store frosting. I even used real butter instead of margarine and real cream instead of milk. What saved mine was adding 3 tbsp. unsweetened cocoa powder. That really seemed to help kill the shortening taste.

I had to make a super quick frosting this morning and this is the one i had all the ingredients for. I love it. I didn't have margarine or shortening so i just used all butter. It tasted wonderful. I did ad about 1/4 cup of merange (sp) powder to help stiffen it up. my only suggestion is to refridgerate for about 1 hour before using if you are going to decorate with it. I also added 8oz of cream cheese to half the batch for a second cake. It turned out to be one of the best cream cheese frostings i have ever made. I will defately use this as a base for my frostings from now on.

Awesome! I added the sugar 1 cup at a time until the sweetness was just right.

This was by FAR the BEST butter cream Frosting I have ever made!!!! I will DEFENITELY make again!! It was sssssso easy to make yet INCREDIBLY DELICOUS!! although I cut it in half and used 1\4 C. real butter and 1\4 C. Shortening instead of Margrine turned out PERFECT!!

The taste of this frosting is good. It was pretty sweet... and it got even sweeter since I had to add several cups of confectioner's sugar to make it suitable for decorating.I also added two table spoons of merigue powder. I was a little disapointed in this though, because I was not expecting to have to add so much sugar.

This recipe turned out great. The frosting was not too sweet--just right. Make sure your ingredients are at room temperature. I used all butter. Half the recipe will frost a 9 x 13 cake.

Wonderful! I love the smooth texture and the versitility of this frosting. I tinted it to be pink, yellow, green, blue and purple and generously frosted 24 cupcakes - and still had plenty of frosting left over. I had to add somemore confectioners' sugar to get the consistency that i needed.

This was ok. I guess I should have stuck to using shortening, but I hate using that stuff. So I used all butter and it came out ok. I really wanted to like it too since it got all rave reviews. I dont think I will use again.

My whole family loved this frosting. I have had a really hard time finding one that my husband likes, but this one can and will be used on every kind of cake in our home. Thanks! UPDATE: I made this frosting again today but added 1 cup of cocoa and 1/2 cup of milk (instead of what was called for in the original recipe). YUMMY! I prefer the butter cream verses the chocolate butter cream, but my daughters on the other hand choose the chocolate.

This was so awesomely delicious. I didn't have shortening, so I just used butter and it was so GOOD! Definitely better than any store bought brands. It was a nice consistency and spreaded easily on cake. I spread a layer of frosting, then froze the cake overnight and used more frosting with food coloring to decorate. Great taste and texture. Everyone loved it!

GOOD!!!

Wow this was great. Used butter flavored shortening and 2 tsp. of French vanilla extract those were the only changes and was awesome.

Wonderful recipe. Tastes great on funfetti cupcakes. Will definetly use again and again.

VERY easy! VERY yummy! I didn't have vanilla so added a squirt of maple syrup...was delish on the frosted banana bars from this site!!

perfect. My mom loves butter cream frosting and she loved it. I will definitly make this agai