This is the perfect buttercream icing for coating cakes as well as doing decorative borders. Easy to make.
If you're looking for the definitive buttercream recipe, then look no further. Here are a few reasons why this recipe rocks my world: 1) Consistancy: It's PERFECT. Not too gloopy or too stiff. Just right. EVERY time. 2) Flexibility [part 1]: You can easily adjust ingredients to suit tastes of the cake-eaters. Butter instead of shortening is unbelievably rich but a firm favourite for older eaters. The shortening-only version tastes a lot like bakery icing, so popular with a younger crowd. And a mixture of the two gives you the best of both worlds. 3) Flexibility [part 2]: Recipe here makes a shedload. Great if you need to ice cupcakes for a couple thousand of your closest friends, but proportions are such that it is easily halved (to ice one normal sized cake) without losing any flavour or needing a degree in calculus to figure out what the measurements would be. Make it. You won't regret it. - 11 Oct 2005 (Review from Allrecipes USA and Canada)
After reading all the reviews, I decided to take a chance and follow the recipe *exactly* - that's right, NO changes - and it was absolutely delicious! 5 Star all the way. I've taken the Wilton decorating classes, and I used to use their frosting, but from now on this will be my staple Buttercream recipe. I've been looking for a Bakery Frosting replica for years, and this is definitely it! Not only is the flavor wonderful, the texture is *perfect* for piping decorations! I made this with a hand held mixer, and my only tip is to REALLY beat the crisco to get it as light and fluffy as possible before adding the powdered sugar, and then beat it as much as possible after adding the sugar, and again after adding the remaining ingredients. If you're looking for a copy cat bakery frosting recipe, this is it! A+ (Exactly as written!) - 03 Sep 2007 (Review from Allrecipes USA and Canada)
I made a huge birthday cake for 50 people yesterday and wanted to try a different buttercream recipe. I made 2 changes based on other reviews. (1) I used 1 1/2 cups shortening and 1/2 cup butter. I didn't use more butter because of potential problems with softening/melting. (2) I added 1 tsp Wilton's butter flavoring. I left everything else the same. What a great icing! It was very spreadable and great when piping shell borders, rosettes and lettering. It also tinted beautifully. I did have to refrigerate the pastry bags after a minutes of use because the heat from my hands was too much and the icing became very soft. At the birthday party, I had 4 guests who bake tell me that this was the best icing ever--that it was so buttery and not too sweet. I will definitely use again. - 27 Oct 2002 (Review from Allrecipes USA and Canada)