Amazing is the only way to describe this icing. A half recipe makes plenty for a sheet cake or if you are using a filling on a 2-layer cake between the layers. The key is to make sure you get full volume out of the egg whites (and I use the Wilton meringue powder instead of egg whites) and be super patient with the butter and add no more than a pat of butter at a time. It takes a while, but if you have a stand mixer, it's easy and this frosting is 100% worth the time and effort. If you refrigerate your cake, be sure to take it out about 10 minutes before serving for the icing to soften or it will crumble when cut. This is my new go-to, standard white icing recipe!
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Amazing is the only way to describe this icing. A half recipe makes plenty for a sheet cake...