Used this as a cupcake filling mixed with crushed Oreos. I hate powdered sugar frostings, but needed something room temp stable for cupcake favours. Only change was I used all butter to make a bit more creamy. I was NOT disappointed. This is my new "go-to" recipe for anything that needs to be left out of the fridge. THANK YOU THANK YOU THANK YOU!!!!!
I tried this tonight with my butter pecan cake. I used coconut and vanilla extracts and hot coconut creme creamer instead of the milk. Delicious and smooth!
I made a double batch and it was a beautiful, smooth, nice crusting buttercream. THis is my go to now for buttercream.
Can somebody help with the conversion of a 2LB BAG?? I dont need that much .... I would like to cut it by half or 1/4. Thanks.
Thank you so much for posting this!!! I have been searching for a tastier buttercream than the recipe I have, and this is perfect! It's very fluffy and smooth, yet still perfect for fondant cakes. THANK YOU!
This is the best tasting buttercream yet! I used Half & Half instead of whole milk, and added some Hershey's Cocoa to make it chocolate. It is very smooth and creamy, and crusts beautifully. Thanks.
This is a great recipe. Not too sweet or greasy! Thanks for sharing!
I found that whipping the dream whip and milk first allowed the dream whip to completely dissolve otherwise the frosting could taste "grainy". I then added the salted butter and Crisco. Instead of milk you could use powdered dairy creamer. I added 11 oz of melted milk chocolate chips and it was truly dreamy. Very nice texture for icing cakes, crusts well, great for under fondant!
I have made this several times now, and I just LOVE it! Thank you so much for posting. Several people have said it is the best Buttercream they've ever had. I only use Butter, and it turns out great. I also tried adding some cocoa powder to my last batch and it tasted just like creamy chocolate ice cream, so light with just the perfect chocolate taste that didn't overwhelm the cake. Anyone doubting this recipe should not, it is quick, super easy, and its a delicious light buttercream. =)
So I give this recipe a try and it is excellent, I did make the hole batch and had lots left over now long do you think it will last in the fridge? Thanks again great recipe.
This was great. I came here looking for a recipe that used coffee creamer for the liquid (I'm not fond of the clear vanilla) and found this. I happened to have dream whip on the shelf, so I made this but used the coffee creamer instead of the milk, and it was fabulous-- wonderful texture on the tongue, and it was decent to work with as well. I can't wait to see how it tastes on the cake. Sometimes I think frosting tastes a bit different after it sits, but this was wonderful fresh out of the mixer. Thanks!
This is my favorite recipe to use for my cupcakes! I am wanting to try high ratio shortening for the first time, does anyone know if I would use 1 cup of high ratio, or do I need to use a different amount?
Great concoction!!! I have to admit, I am a newbie to cake making, BUT I have been eating all my life and I just cannot tolerate a frosting made with too much shortening...so I even cut back on that a little and upped the butter ratio. I have been trying to find a recipe that would stand up to heat and humidity and yet still taste good and I believe this is it. I still have a few tweaks to make (I didn't get mine to crust when I made it because I just added pow. sug. to taste but that can be fixed by upping the sug. to fat ratio). I also love the dream whip addition, as I too had tried indydebi's frosting, but couldn't get past the taste of crisco. This SORTA reminds me of the elusive Publix icing (if you aren't familiar, do a search for it and you will see how many people are trying to come up with a recipe!!!). If I can get the texture right, this will likely be my go to!!!
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