3 Reviews of Martha Stewart's Grand Marnier Italian Buttercream Frosting

From: mvb

On Jun 14, 2005

I have made this many times and it is delicious! Be aware that it is fussy. One pound of butter is enough. Make sure your kitchen is not too hot or it will melt in your pastry bag while you decorate your cake. I have had it curdle, but keep beating and it will smooth out.

From: gentylwind

On Jul 5, 2008

This frost is FANTASTIC. It is well worth the effor to make it. Don't substitute anything if you want it to come out right. Not only is it delicious, but its physically just beautiful. It looks like satin. A word of advice: The previous poster who mentioned temperature was not kidding! My house is well air conditioned, but this frosting started to melt as I iced my cake. Heartbreaking given the effort put into making it. I would strongly suggest having your cake halves cold when you ice them. I made this with Cherry Cake and it could not have turned out more delicious. Highly recommend both!

From: Chef #712109

On May 11, 2008

I tried this recipe but I altered it a little. I used store-bought white chocolate flavored syrup in place of the homemade syrup; which I added to the egg whites. Hmm...maybe that is why I failed with this recipe. Anyway, with final results, the frosting was like solid butter with a small taste of the white chocolate syrup. It was like I had frosted the cake with solid butter. I think this recipe was more complicated than it looked. I think I will stick to an easier recipe.