Reviewed: Oct. 21, 2009

For those having trouble with the frosting separating: I was told that since Crisco is now trans-fat free it does not mix well with water. If you are using Crisco you will have to substitute the water with milk. If you can find a store-brand shortening that has trans fat (not healthy, I know :-) then you can use that shortening with water and it should work fine for you.

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Luv2Bake

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Oct. 2, 2009

I didn't have powdered butter flavoring, but I will probably never use that anyway. Instead of 3/4 c shortening, I used 1/2 c shortening and 1/4 butter. I was afraid that the yellow color of the butter would ruin the whiteness of the frosting, but once it was all whipped up it was still perfectly white, and the taste was delicious! We've made it three times in only 2 weeks! Also, very easy to color. We made a red and yellow frosted cake for Disney/Pixar's Cars theme for my son's birthday. Good and firm and perfect for decorating, we used it again to top off cupcakes in ice cream cones (to make look like ice cream) and the frosting held tight, never dripping. Thanks for sharing!

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erinkay

Cooking Level: Intermediate

Home Town: Elkland, Pennsylvania, USA

Living In: Buffalo, New York, USA

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Reviewed: Sep. 22, 2009

I used butter flavored crisco as some had said. My husband liked the cake and icing but I did not. He says it is just me but it didn't taste sweet enought and it tasted a lot like shortening. I am sure that the problem was with me as the cook or the taster. I have a tendency to be quite critical of food.

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Courtney

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Reviewed: Sep. 4, 2009

This is almost exactly my mother-in-law's recipe from the bakery. I finally found a recipe that includes the butter flavor, and not butter! The butter flavor (and clear vanilla) keeps the icing pure white. This is perfect, and I'm so glad to have found it!

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Leslie

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 23, 2009

I think that it was a good recipe but I would make a few changes. I think that you should use powdered sugar instead of reagular baking sugar like it says. And I suggest using heavy cream or half and half to make it thicker, but other than that I would make this recipe over and over again!

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Danielle

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Reviewed: Aug. 15, 2009

Really good! Whips up very light. I cut the butter. Instead of water, next time I will use milk to make it creamier.

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gymlovr

Cooking Level: Intermediate

Living In: Oak Hill, Virginia, USA

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Reviewed: Jul. 28, 2009

This frosting is AWESOME! I just used it to decorate a beautiful birthday cake. It had a great texture and flavor.

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momoftwins

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Reviewed: Jul. 25, 2009

EASY! I was looking for something easy but yet good to make with a few 4 year olds and this was it. they loved it and so did everyone else

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mandie423

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jul. 23, 2009

Anytime I see 1 star when others rate the recipe highly, I figure that person must have done something wrong, and I admit, I probably did. This frosting never mixed properly. The fats were always separate from the rest. After I added food coloring it was most apparent because the fat would not accept the color. Perhaps I should have creamed the shortening/butter with the sugar and then added the other ingredients, but it didn't say to do that, so I didn't. I don't think I'll try it again.

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mim

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Reviewed: Jul. 13, 2009

This is a really good frosting and perfect for coloring and decorating. I used 1/2 tsp of almond extract and 1/2 tsp of vanilla for a different flavor. I also subbed milk for the water. I frosted Grandpops Chocolate cake from this site with it for my daughter's birthday cake. Yummy!

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Suzanne

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Reviewed: May 31, 2009

I love this frosting! I used vanilla extract instead of clear and butter instead of the powdered butter flavouring and it still came out white and yummy! It was so easy to work with and I piped it out onto my son's first birthday cake using the Heavenly White Cake from this site as well. What a fabulous cake this turned out to be!! This is the icing & cake receipe I will be using forever!

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Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: May 22, 2009

This frosting was delicious!! I would def use this again. I substituted the shortening for extra virgin cococunt oil (its solid)with wonderful and healthier results!!

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Valerie8484

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Reviewed: May 12, 2009

Wonderful frosting recipe...makes just enough to cover a 9 X 12 cake....GREAT consistancy and spread ability...will definitely use this recipe again. Thanks so very much for sharing this simple yet wonderful tasting frosting recipe.

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Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

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Reviewed: May 10, 2009

This was such a good recipe! I replaced the shortening with butter instead since the shortening would be too powerful, and it tasted great! I used just regular vanilla extract instead since i didnt have imitation handy on me and it tasted just fine! But make sure to mix it at medium speed for around 2-4 minutes so that the butter can melt and if you're worried about the white color, it comes along when you mix the icing for a bit! Other then that, i will definitely use this recipe again in the future

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Justine

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Reviewed: May 9, 2009

This is a really tasty icing that is really easy to work with and decorate with! This is my new favorite!!

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holly

Cooking Level: Expert

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Reviewed: May 3, 2009

I thought this was an excellent recipe. It turned out perfect on my 1st attempt. Me & my daughter are bigtime frosting lovers and this tasted like it came straight from the baker. Very easy to make and so tasty, we raced out to buy a cheap decorating kit w/ a couple of tips and the kids had a blast trying their hands at decorating. It turned out pure white and was easily dyed w/ a few drops of food color and we made some great creations.

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JJ

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Reviewed: Apr. 21, 2009

I'm an admitted frosting snob and am not a fan of shortening-based frostings. There, now that that's out of the way :) - I used this recipe in a pinch and thought it was a good one. I changed the flavorings and used 1 tsp. clear vanilla, 1 tsp. liquid butter flavoring, and 1/2 tsp. almond; the results were great. I'm looking for a wedding cake frosting, and I found this too soft to get good sharp corners on the cake tiers. It's still a good recipe; just not what I'm looking for.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 30, 2009

I just tried out this recipe and it came out great! I used regular vanilla, the 1/4 cup butter 1/2 cup shortening substitution, and used cream rather than water, and it came out very white, smooth, and creamy. Tasted great and it was just the right consistancy for spreading.

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Mike

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Reviewed: Feb. 14, 2009

This was a very simple recipe and pretty good. A little too sweet for my taste (and I have a big sweet tooth)..Didn't use the full amount of sugar either. As per other reviews - 1/4C shortening and 1/2C butter and was still pure white. I beat the 2 for a few minutes, prior to adding additional ingredients. Omitted the butter flavoring and added a small amount of milk. I have never made homemade frosting that spread as well as this one. So easy to frost my cake!! Will definitely keep. Thanks for sharing.

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Feb. 8, 2009

I loved the texture and the taste of this icing. I also added a bit of Almond flavoring as well as the vanilla. This is a perfect icing for decorating or just to frost a cake and it is simple to make.

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