This was a pretty good frosting. I dont really think it tasted like buttercream as much since it didnt have any butter flavor in it. But it was very easy and I had the stuff on hand to make it. I was really wanting to make it an almond flavor with some almond extract, but I ran out. I put this on top of an almond wedding cake recipe on zaar. I halved the recipe and it was well more than enough for a 9x13 cake. I had a lot of extra even halving it. I ended up having to use 6 oz. of the cream to make it nice and smooth. Next time I make it I am definitely going to put in the almond extract. If I wanted a real buttercream taste, than I would take others advice and use half butter or even all butter in place of the shortening. Great frosting recipe!

I have been making cakes for years but was tired of the traditional crisco frosting. I made one change, I used one cup of regular crisco and one cup of butter flavored crisco. It gives it more of an off white color but I love the whipped cream texture.

I made this for my son's first birthday cupcakes. It was a hit.

This was sooo easy to make! I followed a previous suggestion and used 1/2 salted butter, 1/2 shortening, and omitted the salt. Not only did it taste terrific, but it held up to coloring, multiple layers, and lots of moving around. Thank you!

Yum! I added some unsweetened cocoa powder to make chocolate frosting, and it was soooo good. I am going to use this for my daughters birthday cake.

Totally satisfied with this recipe although I did not follow the measurements or the ingredients..Ok, so I'm really satisfied with what I came up with.. I cut the measurement down to my needs and omitted the salt and cream and used margarine instead of lard... Beautiful!

I just made this and am not fond of the shortening in it - I can definitely taste it and it is a bit 'greasy' to me. I do use recipes for frosting with shortening in it but it is usually boiled, maybe that makes a big difference in the crisco flavoring. But it looks nice and spreads well. I am going to make an all butter one for the cake I just made and put this in the fridge for something else instead.

This is the best! I cut the recipe in half. (1 box of sugar, 1 stick of butter 1/2 cup of shortening, 1 teaspoon of real vanilla, no salt, 1/4+ cup of cream.) This was the perfect amount for a two layer cake. The frosting tastes great and it tints very well. This is light and not "gritty". My children loved it.

My first time every attempting a buttercream frosting and I found the recipe to be very easy and user-friendly - that's why I'm giving it five stars (it was also pretty good)!! Next time I think that I will try half butter and half shortening as suggested by others. I used this for the Coconut Cream Cake I recipe on this site. I halved the recipe and it was enough to frost a two-layer 9-inch cake and to use for the filling. Even though I halved it I still ended up using all 6 ounces of heavy cream - I think if I had only used 3 oz. that it would have been too stiff and difficult to spread. I will also cut down slightly on the amount of sugar in the future.

Tasty frosting but way too greasy & it always separates! I can't seem to find the right frosting/balance.

This is the first time I have rated a recipe so soon after using it the first time. IT IS THAT GOOD!!! I did use 3/4 butter and 1 1/4 c shortening. EVERYONE RAVED!! Well done!!!

Easy to prepare and work with, looks lovely, holds up beautifully, but very, very, very sweet! And I stopped at just under 6 cups of sugar, and added a little extra salt. Still way too sweet for the Dark Chocolate Cake I that I used it on, however I'm sure I'll revisit this recipe should I make a cake that needs a sweetness boost. I took about 1 cup of this and added a tbsp. of melted raspberry preserves to make a quick and easy raspberry buttercream filling - was awesome with the chocolate cake! I can see myself making a mini-batch of this as a filling, but again too sweet for the typical whole cake in my opinion.

Very good, 1 used 1c shortening and 1c butter. Was not too sweet and not too bland, just right! I frosted 3 layers and had enough extra to do a rosette border around the top and bottom, rosettes and dots all over the sides and still had over a cup of frosting left. Perfect!

This is the best frosting!! I followed other reviews suggestion to use 1 part butter (1 stick) and 3 parts shortening. It whipped up fluffy and light, and spread like a dream! It worked well in a decorating bag. Hubby liked it because it was creamy but not too sweet. This is my new frosting recipe!

just a quick question that if someone can answer would be great ...do i whip the heavy cream before adding it in?

Excellent recipe! I try a different frosting recipe every time I make cake but the search is over. Even my anti-frosting really liked it. Just added cocoa powder to make chocolate. I also added one tsp of butter extract. Otherwise I followed the recipe exactly. Not overly sweet and not greasy in my mouth.

I don't usually like regular buttercream. I usually make Swiss meringue buttercream because it's lighter and not as sweet. However, this buttercream frosting is perfect! It's fluffy and not TOO too sweet. I used butter flavored shortening.

Fantastic! However, I followed another person's suggestion , to use 1 cup of butter in place of 1 of the cups of shortening, only 6 cups of icing sugar and 1/2 cup of evaporated milk.

Frosting turned out great, just a little too greasy for my taste but no one else seemed to mind. Will use again if in a pinch and need something quick and easy. I added more powdered sugar for piping and everything was a-ok.

I was a bit skeptical about this recipe, but decided to try it since I had a dozen banana muffins to frost. I cut the recipe into thirds and used: 1 stick of butter, 2 C powdered sugar, 1/2 t vanilla extract, and 1 T of milk and it was perfect. I was shocked, actually. It tastes like the stuff you get at the store, but better. Thanks for the recipe. It really does work.