Reviewed: May 16, 2003

I have a six yr old that is allergic to soy. I had made this icing with butter instead of shortening. It was so VERY easy to make AND a GREAT taste! Thank you!

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ALBBEANY

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Reviewed: Feb. 19, 2003

I needed an icing to go with the Swedish Nut Cake I made (also from this site) and I choose this one. I didn't have the cream cheese and so I wasn't able to make the proper frosting. Definitely the wrong TYPE of icing for the cake I made, but the taste was amazing. I sometimes get cravings for birthday cakes, just for the icing. Now I can make my own at home. I used regular vanilla instead of the clear, and it came out bright white!! I didn't have to beat mine anywhere near five minutes, more like 2. I did add 2 more TBLS. of water so that may have been why. Thanks Meghan...this is so good!

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2003

I really liked this icing, I made it for my husband's birthday cake and it really whipped up fluffy and light. I used 1/2 butter and 1/2 shortening and it still stayed nice and white.Wonderful flavor,I put it on a Hershey Recipe Black Forest Cake.Simply delicious

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NANCYLYNNE

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Reviewed: Jan. 16, 2003

This frosting has ALWAYS been my favorite! Many of the bakeries that had my "favorite cake" used this. Until now, I didn't know how to make it. This IS the best ever!

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LARTRAINER

Cooking Level: Expert

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Reviewed: Jan. 16, 2003

I have been searching for a great icing recipe, and this one is awesome! I made it twice with half crisco/half butter and it turned out well. The third time I used ALL butter; I prefer butter over crisco. If you don't need it to be bright white, this works just as well and gives it a nice, buttery taste!

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JLGAMBLE

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Reviewed: Jan. 9, 2003

Excellent icing. I mixed sprinkles in with it for a kid's cake, and it was fun. Using non-clear vanilla extract did not make it off-white at all, but it could have just been the lighting in my kitchen, I never saw it in natural light.

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ZBAYOU

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Reviewed: Jan. 2, 2003

Perfect recipe! It tastes great and lends itself to modification really well. I was using this recipe on a holiday spice cake and I subbed eggnog for the water in the recipe. WOW! I also used less sugar than what was called for, and it turned out wonderfully!

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ANNADAISY5

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Reviewed: Dec. 24, 2002

Very nice recipe. You need to play with it so you can get the texture and taste that you are looking for, but for a start is GREAT. Thanks. Jay

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Bacalaito

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: Dec. 1, 2002

This icing turned out perfect. I used it as an icing on a white layer cake and it worked wonderfully. Better than I expected and so simple.

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C. Biery

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Reviewed: Nov. 9, 2002

You dont need that many ingredients and the texture is great for decorating. I have shared this recipe with my sister, mom, and many others. I definetly recommend this icing. Thanks Meghan!!

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deanna

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Reviewed: Nov. 5, 2002

Can't say it took 5 minutes to get this to be frosting. Beautiful consistancy, added some cream to thin a bit. sets up very quick and looks great when done. I used 1/2 butter, 1/2 butter flavored crisco. Tasted great the next day but taste quality goes down with time. Eat it quick and you'll be satisfied.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Oct. 14, 2002

I'm about to gain 20 pounds. I sort of wish I'd gone my whole life not knowing I could make this icing from stuff I already have in my kitchen! It tastes absolutely exactly the same as the icing on the cakes from the grocery store bakery! I'm in love! I did sub half butter, at the suggestion of several other reviewers. It's not bright white, but I'm not picky about that.

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KMWILSON98

Home Town: Dixon, Illinois, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 12, 2002

Really good icing, must be fattening.

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GISSY_PMG

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Reviewed: Jul. 5, 2002

I made to decorate a Fourth of July cake. It tastes like the bakery bought frosting. It's really sweet but very good! The kids loved it and so did the adults. I used 1/2 shortening and 1/2 butter and a little extra vanilla.

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Twizz1ler

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Reviewed: Jul. 2, 2002

A quick, easy and WONDERFUL frosting. I used milk instead of water and almond extract instead of vanilla. The more you beat it the fluffier it gets. It really makes your cakes look like a professional baker made it.

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DOS GATOS LOCOS

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Reviewed: Jun. 29, 2002

Fabulous frosting!! I used the half butter half shortening directions - only had salted butter, but that worked out just fine. My family and I like the "greasy frosting" you get on bakery cakes - and this was similar to that, only better! Thanks for the recipe.

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TARMAQ

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Reviewed: Jun. 13, 2002

This is the recipe that we used when I took a cake decorating class. For the whitest icing make sure that you used CLEAR flavorings. (available at the wilton section at your store). The almond extract 1/2 tsp and butter flavoring 1/2 tsp is a nice addition to the vanilla. Make sure you chill it well if you are doing flowers.

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BECKBON

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Reviewed: Jun. 9, 2002

this was great, really nice. I put this atop a chocolate mayonnaise cake and it was heavenly. It whipped up perfectly, thanks again to my KitchenAid!! wonderful recipe, a keeper in my recipe box!

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Sheridan

Cooking Level: Expert

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Reviewed: May 8, 2002

really good, you can add cocoa to it too

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SUSIEQ96

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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Reviewed: Apr. 9, 2002

This worked great for decorating with a star tip on an Easter cake. The only thing I did differently was to add lemon extract instead of vanilla because it was a lemon cake :)

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KIRVIN

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Best White Icing Ever

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