This is just a beautiful frosting! Creamy, smooth, fluffy and delicious, perfect for piping and easy to mix up - just dump all the ingredients in a bowl and let 'er rip! I didn't need a pure white frosting so I used half butter and hi-ratio shortening, however, I've used all shortening many times and have no complaints of greasiness or the frosting being tasteless. Those who do have those issues might try using hi-ratio shortening, a pinch of salt which heightens flavors and a teeny bit of almond flavoring ('tho I prefer just the vanilla). And by all means make sure whatever shortening you're using is fresh and not rancid! (Or, take the extra steps and make the more complicated and fussy Italian, French or Swiss Meringue Buttercream Frosting...) I used an egg white for part of the water called for and then just added a teaspoon or two of water until I had the piping consistency I wanted. One recipe frosts two dozen cupcakes generously.
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This is just a beautiful frosting! Creamy, smooth, fluffy and delicious, perfect for piping...