Reviewed: Jul. 11, 2008

I halved the recipe, since I only wanted to ice a strawberry sheet cake, and used 1/2 shortening and 1/2 butter, as other reviewers have suggested. I only had unsalted butter, so I added about 1/3 tsp salt, which cut the sweetness a little, also. It turned out very smooth with a sweet, but not-too-sweet, taste!

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johawke

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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Reviewed: May 23, 2008

this recipe was my first attempt at making icing! and i must say its really really easy. I did substitute the water for milk and also used all butter instead of half shortening half butter. It turned out alright! :D YAY! It does get a little watery at the edges like one of the other member said. but all in all, i will make this again! :)

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tawn

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Apr. 24, 2008

I love this recipe. I've modified it using Cherry Extract and Almond Extract. It's easy to color and tastes amazing.

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Sara

Cooking Level: Expert

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Reviewed: Apr. 8, 2008

Very easy to make. I've never made icing from scratch, and it was so easy. Loved it! I did substitute 1/2 c. butter for 1/2 of the shortening. Worked well.

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SUZANNERN04

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Reviewed: Mar. 23, 2008

This might be fine for decorating a cake, but I don't think it's meant to be used on the whole cake, which is what I did. I prepared it exactly, making sure to thin it per the instructions. It tastes like very sweet Crisco. Won't use this again.

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DOLORES J

Home Town: Houston, Texas, USA

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Reviewed: Mar. 23, 2008

I have to agree with the name. I used it as a crumb layer before fondant and dyed it pink to match. It was perfect!

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Mar. 8, 2008

A really good recipe. Last time I made it, it was too greasy, so this time round I took the advice from the other reviews and added half shortening and half butter. The only only problem is that the icing is no longer pure white. I forgot that butter in the USA is much much paler than in the UK! It did taste much better than last time though!

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Kate

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Reviewed: Feb. 24, 2008

Wow I could eat this straight! This really is the best icing ever! well, with using the modifications suggested. I used half baking margarine and half shortening (would've used salted butter if I had it, I'm sure that would taste better), and milk instead of water, and a day later in the fridge it is still fabulous! Be sure your butter and shortening aren't old, they absorb flavors and odors of your pantry and fridge.

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Feb. 24, 2008

this recipie did not work and it was terrible i was making a get well cake for my dad and he almost threw up but mabey i did it wrong oh well i will try it agian another day mabey i did the wrong ingridiands

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cpk4life

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Reviewed: Feb. 23, 2008

This is a very good icing. I've used it for every decorator cake I've done. Use half and half instead of water. The consistency is much better. Also, I use lemon or almond extract in place of the vanilla. Good for flowers and other fancy touches. Just add more powdered sugar so that the flowers will hold up better.

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Valencia

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 21, 2008

This icing is good, but you need to use milk in place of water to have something to "bind" it together (the fat in the milk) otherwise, your icing can separate leaving you with a big mess.

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CHAYES103

Cooking Level: Expert

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Reviewed: Feb. 14, 2008

I only had a dozen cupcakes to ice and so halved the recipe. It's awesome! Made more than enough.. oh darn.. just going to have to eat the rest on its own! :) Thanks for a great recipe. (I used 1/2 shortening and 1/2 butter, btw)

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Heather

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Feb. 7, 2008

This recipe was good for coloring and icing the cake. However, it tasted very greasy because of the shortening. If you don't like that "thick on the tongue" taste, I would recommend Martha Stewart's Swiss Meringue Buttercream.

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alaquey

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

Very Unusual Icing - didnt taste like icing - blah tasting - wont be using this again.

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sunset185

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Reviewed: Dec. 30, 2007

Need help new baker. How do you measure out the shortening if using out of the can? Or can i use the oil instead? Same for the butter can i melt it?

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Juanita

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Reviewed: Dec. 30, 2007

I did not care for this recipe.

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Christine Everth

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Reviewed: Dec. 22, 2007

very very very sweet

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brights28

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Dec. 6, 2007

Even though I'm just starting out, I found this icing a little too sweet. But my mom and my sister found it perfect. It went well with the cake. Besides the sweetness, it's one of the best homemade Icings I've tasted.

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T.K.

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Nov. 20, 2007

It's great! I have to make a birthday cake for my friend's surprise 30th birthday party, and I have been looking for the perfect white icing. I have sampled many different recipes . . . and this is the winner!

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Alyssa

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Wendell, North Carolina, USA

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Reviewed: Nov. 18, 2007

Very easy!!! Added a little extra water but not quite the 3 tbls suggested. Used it for decorating cupcakes. Loved the texture. Might try it with 1/2 butter, 1/2 shortening next time.

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