"Very Easy! Add a little more water to ice the cake and a little less to make the decorations!" — CHAYES100
Watch video tips and tricks
1 1/2 teaspoons
clear imitation vanilla extract
sifted confectioners' sugar
This is the recipe I have been searching for!! Excellent! I have tried at least 20 other "white icing" recipes-and this one has the best taste, consistency, etc. If you are looking for that "bakery cake" icing for birthday cakes, middle of sandwich cookies, cupcakes, etc.--try this one! Couple of notes--Did taste a little "almondy" first time I made it, so reduced the almond to 1/8th tsp. Be SURE to beat it the first time for at least the 5 minutes--that will get rid of the "shortening" feel. It's a huge recipe-if you aren't frosting and decorating a large sheet cake-you may want to half it. Also--if you don't want it to taste like a "buttercream" icing (which I did not)--do NOT use any butter or butter flavored shortenings. Thanks SOOO much Cherie!!
This recipe had lots of *****, but the experienced cooks gave mixed reviews, so I gave it a try. Didn't change a thing. I have baked and decorated lots of cakes, and although this icing was pretty, and white/white, it was totally tasteless. I even added 2x the vanilla after making it, but it didn't help. I would probably add some butter extract next time. Also, the recipe calls for salt, but doesn't include it in the directions. Piped well. Not a bad recipe if you're looking for that grocery-store no-taste icing. Texture is there. I'll stick to buttercream. I find it is way more flavorful and if you add 3Tbls. of Karo clear syrup to a buttercream, it spreads and smoothes better than this.
p.s. Don't overmix the last addition of powdered suger in this recipe or it tends to curdle the satin-smooth consistency a bit. Do just like it says, only mix til blended.
I had been looking for the perfect "wedding cake" icing, and this is it! I've made 3 practice cakes using this icing and they've gone over well! I used water from the water cooler instead of tap water, and the first mixing only took 5 minutes. The second time I made this icing, I added 2 Tablespoons cocoa powder to half the batch for a chocolate cake, and it was great. My family has requested to not have a "Bought" cake anymore! Thank YOU for this recipe!
We needed a icing that was fast to make and plenty of it. My sister to me to look up a "Wedding Cake Icing". This recipe came up and we tried it. Let me tell you it was great. Our family celebrates everyones B-days & Anni. for each month of the year. So this icing will be used every time we make the Cakes.
I wanted my cake to taste as close to a bakery cake as possible and this icing did the trick. It was delicious! Several people asked me where I bought my cake. I followed the recipe exactly and it turned out perfect. It also make LOTS of icing. I was able to ice a 9x13 cake and about 30 cupcakes. Thanks for the great recipe!
I changed the servings to 8 and it was more than enough for frosting a 9X13 cake. The measurements appeared to be just right as it was the perfect consistency. I did not have to add any additional water to it. I did use all vanilla extract instead of vanilla and almond. It was DELICIOUS!
Awesome, awesome, awesome! I've used this recipe for a lot of different baked goods requiring icing. It has a fantastic texture, is very easy to work with, spreads out to a satiny smoothness with an offset spatula dipped in hot water, and can be very versatile with a few drops of your favorite extract added. Definitely a keeper!
Ideally I'd rate this 4-1/2 stars, just short of perfect because it's just a little too sweet for me. Generally for this amount of fat, whether it's shortening or butter, I prefer a ratio of 1 cup butter or shortening to four cups of powdered sugar. This recipe was TWICE that amount of sugar, but I wanted to give it a try. I used an egg white for part of the water called for and eliminated the almond extract just as a matter of preference. I kept adding the sugar but finally stopped at 7-1/2 cups, thinking "enough is enough." This frosting is beautiful, fluffy and elegant white and even tho' just a wee bit sweet for my tastes (others, like my husband, would disagree on that point) it tasted pretty darn good too - but keep in mind that when I make any shortening type frosting I use hi-ratio shortening, which makes an incredible difference in taste, mouth feel, consistency and stability. This is frosting I'd be quite confident to use again, even tho' it's a little different than I'm used to.
* Percent Daily Values are based on a 2,000 calorie diet.
Wedding Cake Icing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 358
** Calories from Fat: 116
See how to make a warm German cake frosting with pecans and coconut.
See how to make a wonderful white cake from scratch.
See simple steps to frost a cake like a professional baker.