Reviewed: Oct. 17, 2010

Really good for decorating. I did not have almond...just added a little more vanilla....Still has that gross oleo taste...you can feel the lard coating your mouth...but it does a great job for decorating

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Reviewer:

Her Royal Highness

Reviewed: Oct. 9, 2010

Hands down the best textured and most stable frosting of all the different recipes I've tried from this site! I tried it once as it is written and it was great if you need a pure white and professional tasting icing like for an actual wedding cake. The second time I made a chocolate version. I replaced half of the shortening with margarine, eliminated the extracts, and added 1/4 cup cocoa powder. That was even better! The margarine made it creamier and more spreadable than the original. Both were great though and I feel my search is over!

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Reviewer:

balder

Cooking Level: Expert

Reviewed: Oct. 6, 2010

This was perfect! I needed a thick, rich frosting for a friend who is allergic to dairy. I used butter flavored crisco and almond milk instead of water. Thanks for the instructions to mix for 5-10 mins. The consistancy was perfect!

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Reviewer:

the Tower Chef

Reviewed: Oct. 2, 2010

Amazing! Halved the recipe for two 10 inch round pans. I used butter instead of shortening and it turned out great. I did add a bit extra vanilla since i had no almond extract at hand but it would have been fine without it. I'm definitely keeping this recipe for good.

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Reviewer:

mbfelix90

Cooking Level: Intermediate

Reviewed: Sep. 19, 2010

The icing was stiff enough that it didn't slide off the sides of the three dimensional baseball cake I made for my nephew's birthday. The sweetness, however was overpowering. I tasted the icing before I added the second bag of confectioner's suger and it was really good. I wish I'd stopped there actually. I ended up having to add a good deal of milk to thin it out. So, it decorates well but the suger will make your teeth hurt. Three and a half stars.

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Reviewer:

VANESSAW444

Cooking Level: Intermediate

Reviewed: Sep. 18, 2010

This is the easiest icing recipe ever!! Truely a nice light,not too sweet icing.I didnt have almond extract so used only vanilla. Turned out perfect. I have to agree it makes alot of icing.Stores easily. Tastes fantasic!

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Reviewer:

Gaylene Blackburn

Cooking Level: Expert

Reviewed: Sep. 18, 2010

I have been making a similar icing since I was young - I divide the 1 cup shortening and use 1/2 c shortening and 1/2 c butter and substitute milk for water - this icing is so popular people request it and my kids eat it with a spoon - I make all our family cakes with this - great recipe

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Reviewer:

paula s

Reviewed: Sep. 17, 2010

Tried this today...was skeptical about adding half the sugar and mixing for 5-10 minutes, but it made for a very fluffy frosting, but still spreadable. Sometimes this type icing is hard to spread, but this was great. I think it has a very good flavor and not greasy. Looks great on my son's 2-layer birthday cake with plenty to use for piping (used chocolate filling, did not use the wedding cake between layers)!

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Reviewer:

ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

Reviewed: Sep. 15, 2010

best recipe I've used for white frosting yet!

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Reviewer:

Melanie

Reviewed: Aug. 10, 2010

Made this icing and it received raves all around. I used it on "David's Yellow Cake" found on this site. Changes I made to the recipe were: 1/2 salted butter-1/2 plain crisco 2 teaspoons real vanilla 1/2 cup milk 6 cups(2 boxes)confectioners sugar I tasted it, and it didn't leave any greasy coating in my mouth like others claimed. Will definitely use this again as it holds up well in the heat.

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