I was looking for a creamy, yet fluffy frosting for cupcakes and I thought this one would be perfect. The description said it was an old recipe from the 40's, so I thought--wow, a classic. I suppose this was developed for wartime (WWII) cooks to conserve on butter? The consistency was great, but the texture was oily and waxy. I used a name-brand, high quality shortening from a new can, so it was fresh, and I used the real butter as directed. I am disappointed. If you decide to go ahead and make this, add a dash of salt. This is definitely NOT a keeper for me, however, many people seem to enjoy it.
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I was looking for a creamy, yet fluffy frosting for cupcakes and I thought this one would be...