Reviewed: Jun. 11, 2003

I have been looking and looking for a GREAT White Cake Frosting and this is it. I did not have any powdered butter flavoring and I could not find any at the store so I use butter extract and the frosting was still great. I made the frosting again with butter flavored crisco and it was still great. When using the butter flavored crisco the icing came out a light yellow color which was what I wanted. Thanks Amy for sharing this recipe.

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MSBETTYE

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Reviewed: Mar. 13, 2003

This is an Great White Icing. Very creamy.

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JIMVALKIDS

Cooking Level: Expert

Living In: Timonium, Maryland, USA

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Reviewed: Mar. 6, 2003

Easy to make and tastes great... didn't use the butter flavoring and it still came out good.

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LPMOM

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Reviewed: Mar. 2, 2003

If I had the option of giving a recipe 6 stars, I would do so for this recipe. Very easy, very successful, very nice pure white, lends itself to color additions, sets well. . . Really perfect in every way. Exactly like the frosting on a professionally decorated cake. This frosting saved a cake made from a mediocre recipe: the cake itself was dry and crumbly, but this frosting made it acceptable for serving. I have been commissioned to make a wedding cake this summer, and I already know I will use this recipe for the frosting. A million thanks, Amy! (By the way, since I had no butter flavoring on hand, I did follow one reviewer's suggestion of replaceing 1/4 cup of the shortening with unsalted butter. Perfect!)

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UNCLEBEN1980

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Reviewed: Jan. 22, 2003

This was soooo easy. The frosting was great. I made a batch and omitted the butter powder and used butter flavored shortening instead, it turned out great!!!!

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JARETUNA

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Reviewed: Jan. 2, 2003

Easy to make, smooth and great tasting! I did not have butter flavored powder so I substitued 1 cube real butter for 1/2 cup of shortening and it worked great. One handy note: 1 16 oz box of confectioners sugar is equal to 4 cups.

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