Reviewed: Jun. 7, 2008

Learning to make frostings by hand, was blown away by the thought of shortening, but now it makes perfect sense. Absolutely wonderful, fluffy, gently sweet frosting. Same flavor and texture as u would find in any professionally made cake... Suggestion double the ingredients, one can never have enough frosting!!!

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braunbear

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

I'm not a huge frosting fan but I'll eat this frosting all day long. I couldn't believe how good this tasted...much better than the stuff that comes in the can. Everybody commented on how good this was. This was a good consistency for decorating too. I used this for my 3 year olds birthday cake and had no problems.

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Kerri H.

Cooking Level: Intermediate

Home Town: Saint Albans, Vermont, USA

Living In: Fairfield, Vermont, USA

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Reviewed: Jun. 1, 2008

This is an amazing and simply easy recipe! I have never made homemade frosting before trying this recipe. I did not have the butter flavor, so I added a tblsp of butter instead. I also added a 1/4 cup of milk to make this a little lighter and fluffy!

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Jessica

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Reviewed: May 26, 2008

Excellent icing, light and fluffy, just like you get in the store bakeries. I used butter flavor extract and regular (not clear) vanilla. I'll definitely use this again!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 7, 2008

This frosting was a huge hit! I substituted the shortening with 1 stick of butter and 1/4 c. butter flavored shortening (which kept it from being a pure white color). This was easy to make, easy to spread, was not overpowering in any way. It was not too sweet and it complimented the cake and did not overpower it. I frosted the Fabulous Fudge Chocolate Cake which made a fantastic combination.

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COOKINGKAT

Cooking Level: Expert

Home Town: Mcallen, Texas, USA

Living In: Garland, Texas, USA

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Reviewed: Apr. 30, 2008

Very quick and Easy - tastes great.

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KROBINETT

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Reviewed: Apr. 3, 2008

This was sooo good! This was my first time making home made frosting and I will never use the store bought kind again. I did change a few tiny things per suggestions of others. I substituted 1/4 cup of the shortening for 1/4 cup butter. I also used almond extract instead of the vanilla. It did yield a lot of frosting and I only used about half of the amount to put on top of a bundt cake. I wanted to just glaze the cake with the frosting, so I took half of the frosting and put in the microwave for about 25 seconds. Once it came out I gave it a quick stir with a fork and then poured it over the top of the cake. It came out beautifully and tasted as good as it looked.

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Lisa Salecker

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

Living In: Villa Park, Illinois, USA

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Reviewed: Mar. 15, 2008

I tried this recipe about 3 years ago and it quickly became my favorite white frosting. I've made it well over a dozen times. The only changes I make are substituting butter for half of the shortening amount and I use real vanilla extract (I never use imitation). I absolutely love this frosting (it's incredible with coconut on it!)

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Jay51

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 1, 2008

White frosting on Em's wed cake. Smooth, easy to work with and tastes great!

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grammie cookie

Cooking Level: Expert

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Reviewed: Feb. 15, 2008

This is very sweet. I followed others suggestions and used 1/4 butter and 1/2 shortening and creamed on low for about 5 minutes. To give a little more flavor added almond extract.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 10, 2008

It was fluffy and easy to spread. I used butter-flavored shortening, which made it an ivory color instead of pure white.

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kristheot

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Reviewed: Feb. 10, 2008

This is my new favorite frosting recipe and seems impossible to screw up. I add almond extract instead of vanilla and it is amazing!

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April P.

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Reviewed: Feb. 2, 2008

I agree... this should be called ICING, not frosting. I used 1/2 c shortning, and 1/4 c butter instead. Liked the taste ALOT, but the consitancy was WAY TOO THIN. Seemed like it was "melting" off the completly cooled cake. I think the 1/4 water was a bit too much. Totally couldn't decorate the cake with any designs. Did not hold at all! Im going elsewere for frosting recipes. If you looking for a simple frosting recipe, just to slab it on a cake, and dont plan on "decorating" the cake, this is it! Otherwise, click the next button and search elsewere.

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Raynesa

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fort Riley, Kansas, USA

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Reviewed: Jan. 13, 2008

This recipe should be called "icing" not frosting, the flavor is good but I wouldn't consider it a frosting like most bakery cakes are

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CAJUNPCS

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Reviewed: Dec. 21, 2007

My husband loves French Vanilla cakes. For his birthday I baked him one and was looking for a quick and easy frosting recipe to go on it. After looking at the reviews I wasn't too sure about this recipe but decided to give it a go. I will admit that I made the following changes: First I replaced all of the shortening with butter and left out the butter granules. At this point, it was quite tasty but I like a little more creamy flavor so I Added 1/2 stick of Philly Cream Cheese and just a pinch of salt with 1/4 tsp of butter flavored extract. It was a complete hit. My hubby raved about it and my 4 year old grandson gobbled it right up. I usually scrape the frosting off of my cake but this time I ate it all. Much to the demise of my already expanding waistline.

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7SlotFever

Cooking Level: Expert

Home Town: Yreka, California, USA

Living In: Scotts Hill, Tennessee, USA

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Reviewed: Dec. 8, 2007

SO EASY & FANTASTIC!!!!!

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Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

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Reviewed: Nov. 16, 2007

This was SUPER DRY...I made a 9x13 sheet cake and had to add some milk to the frosting to have enough to cover the cake. It was overly sweet as well. Not a good recipe.

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ANGELZFALL

Cooking Level: Intermediate

Home Town: Eastaboga, Alabama, USA

Living In: Kershaw, South Carolina, USA

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Reviewed: Nov. 14, 2007

Excellent, excellent! Used to make my husband's birthday cake. Very easy to make. Followed some reviewers suggestions and cut the shortening in half and substituted an equal amount of butter (dropping the butter flavoring). Really not that much difference in color. Frosting was still a brilliant white. Tasted quite alot like frostings in the tubs sold in the stores. Used it on the Strawberry Cake from Scratch recipe on here. Wow, so good together. Frosting not cloyingly sweet, and heightens the strawberry flavor of the cake. My husband loved it. Going in my permanent repertoire.

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TurtleMommy

Cooking Level: Professional

Home Town: Ripon, California, USA

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Reviewed: Oct. 27, 2007

I was making this at 8:30pm at night and was too tired to run to the store for shortening. I used all I had on hand which was I can't believe its not butter. That worked OK. The frosting was really sweet!! What I really liked was how fluffy it was.

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TwinCities_Cook

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

This is a great froting recipe. I also used 1/2 cup butter and 1/4 cup shortening and regular vanilla extract. Turned out great! I will use again and again.

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Princess Sandra

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Maple Valley, Washington, USA

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