Reviewed: Mar. 25, 2013

Whipped up light and fluffy. I used it for a cake filling. Thanks for posting!

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SKEETGIRL

Reviewed: Mar. 23, 2013

LOVED this frosting. I have a new frosting for sure. And my hubby liked it!!

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imprincessgoofy

Reviewed: Mar. 16, 2013

Holy Moly !!!! Sooooo simple.....Sooooo good !! I added just a hint of cinnamon to frost a spice cake. Simple IS better ! THANK YOU !!!

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Grace Marie

Reviewed: Mar. 6, 2013

I was looking for a vegan frosting recipe that didn't use margarine, as I had none on hand. This recipe is OK. I first made it exactly as the recipe called except I halved it and used Soy Milk instead of water. Like this, without any alterations, it tasted exactly like the shortening and had a very thick consistency. I added a lot more vanilla and a bit more soy milk. In the end it was an ok recipe that tasted pretty good with the vegan cupcakes. With my alterations, it would have recieved 4 stars. Without them, barely 2. Thanks for the recipe! xx

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Reviewer:

Paige

Cooking Level: Intermediate

Reviewed: Feb. 16, 2013

The BEST Cake Frosting recipe, EVER!!! THANKS FOR SHARING, LAURA B.!!! :)))

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Reviewer:

Dunes Baker

Reviewed: Jan. 31, 2013

Great frosting! I wanted a bit of butter flavor, so I used about 3 Tbls. of butter, and the rest shortening. I added about 1/2 tsp of butter flavoring as well. This was a perfect amount of frosting to frost a dozen of cupcakes, with about 1 cup left over (which I plan to use when I make my Valentine's cookies in a few days). I will use this one again, that's for sure!

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KIMSCOOKINGNOW

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Dec. 28, 2012

This is the first time I made frosting successfully. It came out wonderful but I did not have any shortening so I used lard and butter. Also we liked the thick consistency so we did not add all the water. My husband said it tasted too much like sugar (which I liked) so he threw in some lemon juice and lemon extract. No matter what it still tasted and looked fabulous. I will use this recipe over and over again.

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Tauvia

Reviewed: Nov. 28, 2012

This recipe was exactly what I was looking for, it is so delicious, I did not have butter on hand and most white frosting's I found called for that. I did have butter flavored shortening and regular vanilla extract other's called for clear vanilla extract, I did not have that. I made only slight adjustments, I only needed enough for the inside of a chocolate cake, so I halved the recipe, also I used cold milk instead of warm water and I scraped 1 Madagascar vanilla bean for an extra punch of vanilla flavor, I found myself licking everything I could it was so good! Recipe was also so quik and easy. This recipe is a keeper, I can't wait to try it with other recipes. Thank you so much for sharing this recipe Laura B. :)

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Reviewer:

Ruthy

Cooking Level: Expert

Home Town: Rota, Andalucia, Spain

Reviewed: Aug. 10, 2012

Used 3:1 shortening/butter (3 tbsp. shortening, 1 tbsp. butter). Used milk instead of water. Mixed shortening with butter first, then gradually added sugar and milk. Perfection! Delicious and piped easily! I think if you were spreading it, you would need more liquid, but for piping it was perfect!! (Probably added more vanilla... more like 2 tsps!!)

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Apr. 29, 2012

this frosting is very very tasty, but i think maybe i beat it too long or not long enough, becasue when i stopped beating it, it looked like it was seperating and looked very grainy, BUT..... tasted smooth and was oooh so good, does anyone know what i did wrong? did i stop beating too early or not beat too long??

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