Reviewed: Nov. 10, 2009

I've tried using confectioner's fine sugar which was grainy even after more than 30mins of mixing. End up, I have to throw the entire mixture and redo. This time round, I used Icing sugar and it turns out great within 5 mins! I've replaces 2 tablespoons of water with 3 tablespoons of milk but the icing is still quite hard for piping out. Suggest to add more shortening and water/milk for a fluffier feel

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Shirley Jong

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Reviewed: Nov. 1, 2009

Great to decorate cakes using a piping bag. I did have to add more liquid to the icing though. Just bit by bit until it would pipe out better. I didn't find it too sweet compared to my usual recipe.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 29, 2009

This icing is way to greasy, it leaves a coating of grease in your mouth. I even used half butter and half shortening. I could imagine all shortening as being even worse. I used only 3 cups sugar and it was still too sweet. If I were too do it again, I would stick with the oldie but goody, all butter icing, with milk instead of water.

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mommybones

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 19, 2009

this is a great fluffy icing, the whipped fluffiness made it a little hard to use to decorate a cake though. The best part is its not too sweet and lactose free for my son.

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 10, 2009

Regular icing. Basic recipe. I used half butter half shortening. I dont really like the texture, especially for decoration, but its ok, thats the kind of icing.

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Tetya

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

I substituted butter for the shortening. How can butter, sugar and vanilla go wrong? Of course it was delicious!

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BreeAuringer

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Reviewed: Sep. 29, 2009

I really like it. Everyone said my cake was good.

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theguil

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Reviewed: Sep. 14, 2009

This is an excellent recipe. As stated, it looks a little "iffy" when you start out, but mixing it for the full 5 minutes turns out beautifully. I halved the recipe and added 1/2 tsp. of cinnamon then piped it onto cinnamon biscotti. Absolutely delicious!!!!

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grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Bradenton, Florida, USA

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Reviewed: Aug. 6, 2009

After adding extra water (2 tbs.) and vanilla (1 tsp.), I got it to the right consistancy. I used butter flavored shortening instead of plain, it gave it a yellowish color but looked great with the pink sprinkles I used.

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dani

Cooking Level: Intermediate

Living In: Suwanee, Georgia, USA

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Reviewed: Jul. 23, 2009

greasy , flavourless,tastes like cheap grocery store frosting! Quick and easy not a good trade off, i would rather take more time and NOT use shortening as the base fat, better tose cream cheese, butter or some kind of mix of both or a egg white or whipping cream type.......

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Nichele

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Reviewed: Jul. 5, 2009

Great! I had less icing sugar than I thought, so I had to half the recipe. Still worked great, and I added a pinch of each, cloves, allspice and cinnamon. Yummy!! My toddler loved it! I found it sweet, but no sweeter than any other icing, and by adding the spices, it helped to balance the flavors out. Also I used 1/2 lard and 1/2 salted butter. I will use this one again for sure!

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MuskokaMommy

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

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Reviewed: Jul. 1, 2009

Easy recipe, very flexible. Took others' suggestions and substituted half the shortening with butter. Also added only 3 cups of powdered sugar, but I love sweet stuff so I think it probably would have been good with 4. Easy to tint and decorate with!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: May 26, 2009

I LOVED this icing. I used all butter instead of shortening and cut down the sugar to 3 cups instead of using the 4. I couldn't stop eating it; it is the best icing ever!

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Elisabeth

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Reviewed: May 26, 2009

I had to make a cake for a girl at work.We forgot her birthday today. We remembered everyone else.(I know, that is so bad) So I wanted to make her a homemade cake and icing. She likes sweet icing. So this is perfect. I whippped it in my kitchenaid mixer. It was light and fluffy. Thanks for a great icing recipe. We ordered her flowers too. NOONE gets flowers. LOL

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: May 18, 2009

I took the advise of some other reviewers and used less powder sugar as well as using some butter in place of some of the crisco and I gotta say, this stuff is gooooood. Not too sweet in my opinion. Just right :)

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Kate

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Reviewed: May 12, 2009

Added 1 tsp almond extract along with the vanilla. Used Karo Syrup instead of water. It tasted fantastic! I got lots of compliments on it.

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Andrea

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Reviewed: May 1, 2009

Simple and easy to work with - spread beautifully over the cake and blended effortlessly with food coloring. This will be my new "go-to" basic icing recipe.

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esti

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Reviewed: Apr. 10, 2009

This is a great basic that can be altered. I used unsalted butter but when found it too sweet, I added a little salt. I also used lemon juice instead of vanilla. This is quick, easy and the consistency can be changed with a little water. Yummy!

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Terry from Arkansas

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Reviewed: Mar. 6, 2009

This recipe was GREAT... but I did not follow it to a tee... i used 1/2 tsp almond extract and only 3 cups of the sugar and it tasted wonderful... it was still pretty sweet so I can see how using 4 cups would make it VERY sweet.. highly recommend the almond extract

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Daisy

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 22, 2009

Very simple and delicious for cupcakes. I used half butter, half crisco. I also used milk instead of water and upped it to 3 Tbsp for a slightly creamier texture. Would need to double the recipe for a layer cake.

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