This frosting is disgusting unless you enjoy eating sticks of butter. The frosting whipped up beautifully and spread perfectly; however, it tasted like whipped butter. I attempted to salvage the frosting by adding powdered sugar and it helped a bit but needed way more than I was willing to put in. When my husband doesn't even want to eat it, I know it is bad... Sorry Martha...

What a waste of time and ingredients. Heated the eggs and sugar to exactly 160 degrees. After 25 minutes of whisking, still not even soft peaks. Decided to add the butter anyway. After mixing it in I added lots of powdered sugar to tighten it up a bit. It did spread, not well and still REALLY tasted like butter. Won't bother with this one again....

It was easy to make but definitely needs more sugar. Not a problem for me - since I plan to use it to frost my coconut cake and sprinkle with sweetened shredded coconut.

I just made this recipe for the first time last night. I thought I was going to have to throw it out when it started to crudle, but I just kept whiping it with the paddle and it was magic. It became very smooth and shiny. The only thing I don't like about this recipe is that it tastes like butter. Also, I'm not sure what the difference is between Swiss Buttercream and Vanilla Buttercream.

Just looking for reasons why my strawberry buttercream didn't work... that recipe didn't mention anything about getting the whisked sugar and egg to cool before adding anything else! And scanning, each buttercream recipe says different stuff - not all mention the 160 degrees for example and others don't mention how long to mix... I'm a little unhappy now. I should've looked at a bunch of recipes first to know how to actually make buttercream... next time i'll know to just keep whisking...

I followed directions and when I was done it just tasted like butter

Hollihobbi, thisrecipe is very finicky with temperature and timing. 1-your water should be barely simmering and 2-it should not touch the bowl. 3-you need a thermometer for the temperature.4-Change the whisk for the paddle when ready. and 5- If it curcles after adding all the butter KEEP BEATING> It will come together. I just did a batch and it turned out great and very flavorful. Just be patient with it and you will be rewarded with the best buttercream you have ever tasted! Jo

Followed directions to a T and the eggs curdled. Didn't think I over heated or over beat. Recipe should give timed guidelines or references. Wasted everything.

This turned out terribly for me. It took about 20 minutes for my soft peaks to form and once I started adding butter, the icing curdled. I ended up throwing it out. =(

You need to use granulated sugar for this recipe. I have made the caramel and strawberry versions of this frosting and they were both to die for! It is a nice fluffy frosting despite all of the butter in it. It is my favorite for frosting cakes and cupcakes. Now I'm wondering how it would be on sugar cookie cut outs