White Frosting

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The recipe gives a light and smooth frosting. It is not the grocery store sweet frosting but that was perfect for me. I had no problems with curdling as the butter sat out for a couple of hours before use.

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Good news: great color, smooth, texture was great.

Bad news: it had ABSOLUTELY no flavor - skip it

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great color and texture, very light, but tastes just like butter.

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Don't give up on this recipe! I almost did! I give it only 3 stars because it takes forever to make, but really the KitchenAid does most of the work. Even if the frosting looks like a curdled mess, turn the mixer up and it will eventually smooth out! I love the taste too, it's sweet but not too sweet, so it's perfect for those of you who don't like really sweet buttercreams. This recipe is frustrating at first, yes, but now that I know it works, I'll use it again! Don't give up! Keep on mixin'! For about 10 to 15 minutes

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What happened!? I had beautiful stiff peaks then added the butter and it turned into soup!!! There has to be something missing from this recipe.

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I LOVE this frosting! I wasn't too sure about it in the beginning, but once the butter incorporated it was the lightest, fluffiest, whipped frosting EVER! You can definitely taste the butter, but when eaten with the cake, it makes everything just perfect!!

**Definitely need to beat the daylights out of it! My Kitchen Aid stand mixer worked out great! If it looks like cottage cheese/separated, keep beating it!! It WILL come together. Just when I thought it was going to be a disaster- POOF! It looked like whipped cream. This is one recipe that you cannot rush. Also, make sure NO yolk gets into the whites and make sure you are heating your whites and sugar long enough. The sugar needs to be dissolved and the whites need to be warm to the touch.

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Note: The amount of butter is indeed correct, but this cook’s note will help to clarify.

Cook’s Note: Make sure that your butter is nice and soft (with no chill or the buttercream may curdled when mixing.

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Disgusting and overall a terrible reciepe. They provide the vaguest instructions. Doesn't even deserve one star.

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This was the most awful frosting I've ever eaten. The texture and consistency were great and it looked so good, but the taste was a huge disappointment. I don't like excessively sweet things, but this tasted like nothing more than plain sweet butter (although, technically, I used unsalted milk-free margarine and it wasn't anywhere sweet enough to even be called frosting.

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Contrary to the other reviews, the frosting did come together for me. This was almost an Italian meringue butter cream recipe with the exception of that you heat your egg whites with your simple syrup instead of adding the warm syrup to the unheated meringue. The texture was smooth and the frosting was very light. But the taste was definitely not five stars. *This recipe is for people who aren't big fans of sugary icing.* Because the recipe said to not add vanilla extract due to it affecting the dying instructions, it only took to one flavor, butter.
On a good note, the food coloring recipes in the magazine worked perfectly!
For those with consistency problems, remember, egg whites must not have a drop of egg yolk in them to become meringue and it takes about 10 minutes of high speed beating to incorporate enough air to make a hard peak. Also, KEEP BEATING if the frosting separates! It WILL work out!: