136 Reviews of Kittencal's Creamy White Buttercream Frosting/Icing

From: LizP

On Jul 5, 2005

A very good, creamy, basic buttercream. Piped onto cupcakes perfectly and held the shape. Tasted good and came together easily. I added a little extra vanilla....personal preference. I enjoy a very strong vanilla flavor. What is great about this recipe is that it is so simple and basic you can do anything to it. Add a little almond or lemon extra....beat in some melted chocolate. Whatever will work. GOOD STUFF!

From: clucuik

On Dec 23, 2004

Very light. I didn't use all the icing sugar. It seemed that about 2 1/2 cups was enough. Although I tend to like my icing thinner. I also didn't have whipping cream so I used half and half, but it worked just fine. Will definitely use this again.

From: rochsann

On Feb 10, 2005

Delicious and smooth frosting--I love the flavor! It was perfect on top of cupcakes; I frosted 24 and still had 1/2 cup left over, but I increased the recipe a little: 8 tablespoons butter, 4 tablespoons whipping cream, and four cups powdered sugar. I think using half butter and half shortening would make for a fluffier frosting, if necessary, and I might try that some time. Just how it is, though, it's great. I was a little concerned about it becoming smooth, but it did after a few minutes of mixing in the sugar. Thank you, Kittencal, for a new favorite!

From: J-Lynn

On Mar 3, 2006

Delicious; gets dry to the touch like good decorator's icing should. I modified the recipe and I don't know exact amounts, but this definitely won't frost and fill a 9 inch 2-layer cake. Instead of vanilla flavoring, I added a few drops of peppermint extract and some creme de menthe syrup. (I was frosting a dark chocolate cake.) When I saw the amount the recipe was making, I dumped in 2 more cups 10X sugar. Then I added cream and flavoring until I had the right taste and consistency. It turned out superb- a taste like homemade wedding mints!

From: momofpjc

On Feb 2, 2004

It was delicious! I didn't have cream, so used milk and it was still good. Not perfectly creamy, as the recipe stipulates must be whipping cream, but still quite creamy and yummy.

From: myownwings

On Dec 7, 2008

I split the recipie in half but it still came out great. I took a single serving of crystal light and added it for a fruity flavor and it was amazing!!! I will definatley use this one again. Thanks!

From: Country Chef

On Oct 28, 2005

Very good. As others have indicated I had to use a little more cream (1/2T)to get an easy consistency to work with. The extra 1/2t of vanilla was also a good call. Definite cream is better than milk!

From: SoulofaJedi

On May 30, 2008

Super easy to prepare, and super tasty! However, it didn't keep for very long... I iced an angel food cake with it, and the icing was very dry the next day. I guess that next time, I'll just have to eat it faster! : D Thanks for a great recipe.

From: Angela B

On Jun 8, 2006

I made cupcakes tonight, and I frosted them with this icing. It looked beautiful and was simple to make and easy to use. It was kind of a funny sight when myself and my mother and my sister decided to sample a cake. We took it out of the cup, took a bite in unison, and wen't "OH!" at the same time. It tastes WONDERFUL.

From: Chef #597280

On Jun 7, 2008

This frosting is easy to make and tastes great, like traditional (non-crisico) buttercream. Just a word of caution to those who are planning on using it for piping and icing a bit more formal cake: don't go with the cool whip version. The regular version is very easy to pipe and holds it's shape nicely, whereas the cool whip adds a bit more air and uneveness to the texture.