Reviewed: Sep. 22, 2006

very good, but it had a weird taste. i ended up using clear imitation coconut extract, instead. that gave it a more 'frosting-like' taste.

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Aimee

Cooking Level: Beginning

Living In: Jupiter, Florida, USA

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Reviewed: Sep. 21, 2006

Taste is disappointing. I make wedding cakes and wouldn't recommend this for flavor. Texture is okay.

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JTERRILL

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Reviewed: Aug. 23, 2006

Thought it was way to sweet and even altering the recipe didn't help it. Wouldn't recommend.

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Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 19, 2006

I followed all the directions, and it was still too stiff, even after whipping for over 5 minutes. I thinned it just slightly and it was perfect. I made this strictly for decorating a cake, and it tinted wonderfully. The flavor was just so-so. It's definitely better for decorating. I didn't have butter on hand (due to sending the hubby to the store instead of doing it myself), but I'm sure the flavor would be much better with softened, salted butter. I'll use this one from now on when I decorate. It was just super easy!

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Shannon D

Cooking Level: Expert

Home Town: Richview, Illinois, USA

Living In: Seymour, Illinois, USA

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Reviewed: Aug. 14, 2006

not a fan of shortening... tastes just like a safeway cake to me. it is good for decorating though and holds it form, and takes all color. just not a fan of the taste.

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lindsayd

Home Town: San Francisco, California, USA

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Reviewed: Aug. 12, 2006

This is the first frosting that I've made that has actually worked perfectly and tasted great!!! I love it and would definitely recommend it as a good frosting to make for beginners!! :)

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cbcgirl4life

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Reviewed: Jul. 31, 2006

This recipe was wonderful. My son is allergic to dairy products, so I needed an icing that did not have butter or milk in it. This one worked wonderfully on his special (no dairy/no eggs) cupcakes. It spread easily, and it tasted great. I cut the recipe in half and it worked just fine. I will be making this recipe for every special event from now on.

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Kelli W.

Cooking Level: Intermediate

Living In: Hurley, Mississippi, USA

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Reviewed: Jul. 11, 2006

I was impressed. I have also enjoyed experimenting with alternate flavours. Yummy.

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Oleannder

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

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Reviewed: Jul. 1, 2006

Unfortunately, I wasn't overly impressed with this recipe. I followed the suggestions of some previous posters, opting to use half shortening and half salted butter. While it was easy to make and did create a nice bright white base which took on colors easily, the taste just didn't do it for me. It was really greasy and not at all what I look for in a frosting. It worked well in my piping bag and all of my decorated cupcakes looked good, but I was hoping for a better taste. So my search continues...

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rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 27, 2006

Perfect! I made a half recipe. I used half butter and half crisco and 1/2 teaspoon almond flavoring. Very sweet, but I like frosting very sweet.

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Heidi-Anna

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Reviewed: Jun. 3, 2006

amazing! i think that this was a lot better after i whipped it up for like 5 minutes...it gave it a nice fluffy texture.

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smileyface

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2006

As a professional decorator, this icing is a great base. Most will think it too sweet and I agree but you can use 1/2 shortening (hi-ratio or Sweetex is best but crisco will work if that is all you can get) and 1/2 SALTED butter and add 1/4 tsp salt also (popcorn salt works best as the grains are smaller but regular table salt works fine if that is what you have), salt cuts the sweetness in icings!

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missyvixen1217

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Reviewed: Apr. 17, 2006

It was great! I used it for writing on cake just thin the icing and use a plastic bag with a small hole

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FRAN40

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Reviewed: Apr. 5, 2006

The only thing I changed was using half crisco and a stick of butter. It "melts in your mouth" better this way and taste great. Thanks for the recipe idea, everybody loved it.

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oni

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Reviewed: Mar. 26, 2006

I would probably have used butter flavored shortening because it didn't really taste like anything

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danielle

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Reviewed: Mar. 14, 2006

What an easy icing to make!! I did reduce the powdered sugar to 3 cups, and added 1-2 cup cocoa to make it chocolate. This is a keeper! Thanks

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CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Feb. 20, 2006

This was really easy to make and worked great. One caution is make sure you don't add too much liquid. I thought it was a little thick so added some more water an ended up adding too much. I will be using this recipe again for sure.

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jill6575

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 28, 2006

I used half Crisco and half salted butter. Also added some almond extract. I like it much better than the all Crisco icing I've been using for years, and the butter did not affect the whiteness of the icing.

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ArmyMom

Cooking Level: Expert

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Reviewed: Jan. 18, 2006

This is a decent icing. It's reminiscent of Oreo cookie filling, but the consistency is odd because of the shortening. It doesn't melt in your mouth the way butter-based icings do.

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BIRDIESBIRD

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Reviewed: Jan. 8, 2006

I just made this in no time. It was excellent. You definetly need to cut the shortning in half. I am not one for altering recipes but this one is a must.

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emrilwannabe

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Mill City, Oregon, USA

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Best White Icing Ever

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