Reviewed: Jul. 3, 2007

Fantastic recipe. So easy! Brilliant on chocolate cupcakes and then with a cherry on top. The only reason I am giving 4 istead of 5 ticks is because it didn't set/dry out very quickly.

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Ilana de Wolff

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Reviewed: Jun. 25, 2007

Great for cake decorating. I thinned part of it with milk and used it to cover the cake and used the thicker frosting to add decorations.

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klevena

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Reviewed: Jun. 4, 2007

This icing was great with a few modifications. I had to soften it up with lots of corn syrup and water because 4 cups of icing sugar was too much. Otherwise, it would have been great for frosting borders, but I wanted to spread it all over the cake. Simple and basic, I think this can be used to build on. I used almond extract instead of clear vanilla. It makes a huge difference, because I feel that artificial vanilla doesn't come through and is tasteless when used in icings.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jun. 3, 2007

This frosting was amazing! I used it to repair a store-bought cake that my mother dropped. It turned out beautiful and tasted great. My husband was teasing me about eating the icing by the spoonful. I used all butter in mine. I suspect that anyone who had a problem with the frosting tasting like shortening probably had shortening that was going bad from age. I learned from experience that if shortening is old, the flavor overpowers anything it's cooked in. Yuck! Anyway, this is definitely my new favorite icing recipe!

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Andrea Mills

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Reviewed: May 26, 2007

I am not usually a fan of white frosting (DULL!) but I had to make some so I used this recipe. Except my Crisco was expired and I didnt have unsalted butter so I used two sticks of regular butter, 3 Cups of powdered sugar and a little extra milk and vanilla. OMG, it is SOO good. I dont know why everything calls for shortening in frosting recipes but the all butter alternative was WONDERFUL.

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Adh0621

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Oak Hill, Virginia, USA

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Reviewed: May 20, 2007

It's my default icing. Although I whip it into a chocolate icing when I feel the need rather easily. A great recipe! Thanks!

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woodman445

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 26, 2007

This is a great recipe. To make it healthier I use Spectrum Organic all veget. shortening which has no trans fat and is made with palm oil and has lots of the good polyunsat. and monounsat.fats.

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HygienistDebbie

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2007

This icing is the best! Taste is great. I make all of the birthday cakes in my large family. every thinks this is better than store bought cakes or icing. I will continue to use this icing for many years to come!!! Thanks

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T.C.

Cooking Level: Expert

Home Town: Borger, Texas, USA

Living In: Anthony, Texas, USA

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Reviewed: Mar. 29, 2007

I have made this icing several times now and it always is a success. First time I used it to make a barbie dress-birthday cake. It was perfect as "glue" Nice and thick-pumps out easy. Can't say enough good things about this icing. Would not use as an icing to just ice a cake-little thick-but still OK-just would probably use a thinner one to get a smooth look.

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KELCI ROBINS

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Reviewed: Mar. 26, 2007

I made it with half shortening and half butter. It holds color well and the cupcakes that we iced looked beautiful. However, it is not as creamy as I am used to and very sweet.

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haland

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Reviewed: Mar. 8, 2007

I made this icing for brownies and they are delicious. I used half butter and half shortening, also I used 1/2 a cup of pure coco.I will always use this recipe.

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Blue

Cooking Level: Beginning

Living In: Mount Pearl, Newfoundland, Canada

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Reviewed: Feb. 18, 2007

This icing is terrible! it has NO taste but the taste of icing sugar and is not even creamy! will not make again.

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Carol Amos

Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 15, 2007

Perfect. Everyone loved it! For Valentines Day, I added different flavor and color (cherry, orange, lemon and lime) for different conversation hearts, we left some of the icing white and wrote conversation heart messages on them. They were stunning and fun!

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KatDay

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Reviewed: Jan. 19, 2007

Horrible taste! I used all shortening, like the recipe said and thats all it tasted like. I threw it all out.

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Manda

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Reviewed: Jan. 19, 2007

I wasn't a big fan of this icing. The dominant taste was the shortening and it was bit too thick.

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Bethany

Cooking Level: Expert

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Reviewed: Jan. 19, 2007

Yummy! Easy! Can't go wrong with this one. Very versatile.

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Tammy Tyree

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Reviewed: Jan. 13, 2007

Im sorry but this is the worst icing EVER!

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Taryn

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Reviewed: Nov. 2, 2006

not a recipe I would use for decorating cookies or muffins. But I used all shortening. Using half butter like she said might help. It tastes like the sugar roses they put on top of cakes.

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angelamohr

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Reviewed: Oct. 28, 2006

Very Good! However, be careful, the icing is very stiff, and hard to spread. If you are afraid that you might "peel" up the cake, then you might want to add a little water.

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Scott D

Cooking Level: Intermediate

Living In: Chillicothe, Ohio, USA

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Reviewed: Oct. 8, 2006

I love this icing. I used it alot but often mix it with French Butter cream. Vey good for decorations and piping. I used 1/2 vanilla and 1/2 almond extract though

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MOMMYOFBRENDEN,XANDER,THERON

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: The Dalles, Oregon, USA

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Best White Icing Ever

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