Reviewed: Jul. 22, 2008

great flavor, great presentation, got rave reviews from friends and family at my son's birthday!

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hibicent

	Cooking Level: Intermediate
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Reviewed: May 13, 2008

This frosting is OK for decorating, but not great for frosting the whole cake. I added a pinch of salt to tone down the sweetness.

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I don't like shortening, so I used butter instead. It turned out great, the flavor was good and it was easy to work with. It was yellow to begin with, but I continued beating it in the mixer, and it ended up looking off-white. It was pretty close. I was going to color it anyway, so it didn't matter. Even as the plain color, against my chocolate frosting it looked white! I will definitely be using this recipe in the future!

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Kelli

	Cooking Level: Intermediate
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Reviewed: Jan. 16, 2008

This was delicious and wonderfully effective for my initiation into cake decorating. I substituted butter for the shortening because that is what I had available. It was very creamy. The downside was that as it warms, it becomes less able to keep its shape. Next time I will use half shortening/ half butter. I just kept all but a small portion refrigerated until I needed to use it... problem solved. I loved the texture and flavor. I will absolutely use this again. Thank you so much!

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Andrea


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Reviewed: Jan. 11, 2008

This was exactly what I wanted it to be. I doubled the recipe and used half Crisco, half butter, and left out the almond extract (since I ran out). I used it to ice and build a princess castle and it was declared the best birthday cake that anybody ever saw! The flavor was really good too, unlike most bakery cakes anymore. Thank you so much, I'll use this one a lot for decorating.

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KAT

	Cooking Level: Expert Living In: Zanesville, Ohio, USA
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Reviewed: Oct. 29, 2007

I have never liked any of the fronstings I've made but even I didn't mess this one up and it turned out great! It was just the right consistency and for once I'm not embarrassed to take the cupcakes I've made to a party!!

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alchemire


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Reviewed: Sep. 22, 2007

I loved this frosting! I have used it several times now. It tastes awesome, simple to make and is good to frost cakes and cupcakes. I've used different variations - like used vanilla extract and lemon extract instead of almond. It was awesome! I used butter instead of shortening and it still turned out very white. Thanks!!

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d turner


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Reviewed: May 27, 2007

I did not follow the recipe exactly. I substitued 1/2 crisco and 1/2 butter. I also used vanilla extract instead of Almond. I am not much of an almond fan, but the icing was great. Not as sweet as others I have used and alot simpler.

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bella32484


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Reviewed: Nov. 16, 2006

This is the best frosting I have ever made. I plan to use this many many more times! It's easy to make, tastes wonderful, and you can flavor it with anything! And it's perfect for decorating, like it should be. I had made a Mountain Dew Cake for my boyfriend for his birthday, and wanted a different frosting than the one provided (he doesn't like coconut). I used this for both frosting AND decorating. Instead of using almond extract I used lemon extract so it would blend better with the flavor of the cake. It turned out wonderful!

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Samantha

	Cooking Level: Intermediate Home Town: Harlingen, Texas, USA Living In: Fort Scott, Kansas, USA
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Reviewed: Jun. 10, 2006

I used this frosting to make a wedding cake that I entered in a dessert contest at my school, and I won. :) It tasted good, and it worked nicely to cover the cake and also to make borders and decorations. I used 1/2 cup butter and 1/2 cup shortening instead of one whole cup of shortening. Also, I think 1 1/2 tsp of almond ex. was too much, and I reduced it to 1 tsp in the second batch. Thank you for this recipe! :D

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Ji Eun

	Cooking Level: Beginning Home Town: Sanbon, Kyonggi-Do, South Korea Living In: Federal Way, Washington, USA
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Reviewed: May 29, 2006

I use this frosting all the time for decorating cakes. It's perfect every time!

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Turner's Mom


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Reviewed: Sep. 16, 2005

This is my husbands all time favorite frosting. I make it atleast one a week!!

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Melissa


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Reviewed: May 28, 2005

The consistency was very good for decorating. The flavor was okay. Next time I might use butter instead of shortening and a different flavoring. But this is a great basic recipe.

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RPKIRBY


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Reviewed: Feb. 2, 2004

This was a great starting point for frosting! I didn't add the almond and added lemon extract instead, and tinted it with food coloring. It came out pretty well. Thanks for this quick and easy recipe, I will probably use it again.

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Michigan Mommy

	Cooking Level: Expert
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Reviewed: Oct. 14, 2003

Fabulous icing for cake decorating! My daughter was decorating a cake for her 4H project to enter in our county fair. We needed a really good icing that handled well for frosting the cake and doing borders, flowers etc. This was the best one we tried. Thanks!

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DALLEN429


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Reviewed: Sep. 3, 2003

I made this today to decorate a birthday cake and I am very pleased with the results. This is teriffic for making flowers, borders, and writing on cakes. I separated it into 3 bowls and added a different food coloring to each one...I made pink and yellow for flowers and green for leaves. This should be a thick frosting in order to pipe it out of the different decorating tips. I would not thin it down to frost an entire cake...it's very sweet in large amounts!

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SLBRYAN


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Reviewed: Sep. 16, 2002

This is the decorating frosting recipe that I learned when I first started decorating cakes. I like the almond flavoring but you can also use butter flavoring if you prefer the butter flavor. Actually butter can be used rather than the shortning but then you will not have a true white frosting that decorators want. I have also substituted any number of flavorings depending on what I wanted although almond is my personal favorite. You have to remember this is made for DECORATING, more so than the actual flavor.

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DCROSE76


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Reviewed: Aug. 29, 2002

This is a very good frosting and very easy to make and adjust to your needs.

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MELANIELEACH


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