Recipe by Tina Ashbridge
"This easy white frosting is perfect for wedding cakes."
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1 (16 ounce) package
butter flavored extract
clear imitation vanilla extract
Excellent white frosting, tho' I did modify it a bit to suit my taste and needs. What's most important about this recipe is the shortening to powdered sugar ratio, which is 1 cup of shortening to roughly 4 c. of powdered sugar, and in my view it's perfect. Since I tinted my frosting and didn't need it to be pure white I was able to use pure vanilla rather than the clear imitation vanilla (which certainly has its place). I also didn't add the butter flavoring, preferring just the vanilla flavor. As I do with all frostings calling for shortening, I used hi-ratio shortening, which can be found in cake supply stores or ordered online. As for the milk, don't add it all at once! You may not need it all! I dribbled it in, little by little, and probably used about half the amount called for. This was perfect with "Aunt Bert's White Cake," also from this site, but would be suitable for just about any flavor cake.
I did not care for this recipe. The taste was straight shortening and powdered sugar, even with butter-flavored shortening and extra butter and vanilla extracts. I couldn't fathom why this was so highly-reviewed. However, after adding 1/2+ cup heavy whipping cream and continuing to whip it like crazy, the frosting was wonderful! I highly suggest this addition, unless you want to feel as if you're eating straight shortening and powdered sugar!
I have made this frosting recipe for years with excellent results. Depending on the amount of humidity in the air and how exact I have been measuring the confectioners sugar, I adjust the amount of milk that I add accordingly. I always start out slow and add it gradually. Sometimes I need less than called for, sometimes more. I typically use almond flavoring, however.
Great tasting frosting and perfectly white, but I had a major problem with it seperating on me often. I had to mix it a long time twice to get it on the cupcakes. Then I had to refrigerate them to keep the icing from seperating again. I followed the recipe exactly, but I may have done something wrong. Excellent flavor though, no doubt there. I will definitely give it another shot.
Best white frosting I have ever made. Easy to spread and very tasty. I use this for all wedding cakes unless called for fondant.
I am 12 years old and this is the first homemade frosting I have made. It is very easy to make and it tastes great!
very tasty and hold up to piping. Coloring is easy. I have never been big on "butter" flavoring or imitation vanilla, but they are vital and make this frosting good tasting. Cook's illustrated says imitation vanilla was indistinguishable when used in a recipe. Go for it!
EXCELLENT EXCELLENT EXCELLENT!!!! VERY EASY AND DEEEEEEEEELLIOUS THE BEST WHITE FROSTING I HAVE EVER MADE THANKS A MILLION FOR THE RECIPE!
* Percent Daily Values are based on a 2,000 calorie diet.
Waldorf Astoria Cake Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 156
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