Reviewed: Oct. 5, 2002

Fabulous icing for cake decorating! My daughter was decorating a cake for her 4H project to enter in our county fair. We needed a really good icing that handled well for frosting the cake and doing borders, flowers etc. This was the best one we tried. Thanks!

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23 users found this review helpful

Reviewer:

DALLEN429

Reviewed: May 27, 2007

I did not follow the recipe exactly. I substitued 1/2 crisco and 1/2 butter. I also used vanilla extract instead of Almond. I am not much of an almond fan, but the icing was great. Not as sweet as others I have used and alot simpler.

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128 users found this review helpful

Reviewer:

bella32484

Reviewed: Apr. 9, 2002

This is the decorating frosting recipe that I learned when I first started decorating cakes. I like the almond flavoring but you can also use butter flavoring if you prefer the butter flavor. Actually butter can be used rather than the shortning but then you will not have a true white frosting that decorators want. I have also substituted any number of flavorings depending on what I wanted although almond is my personal favorite. You have to remember this is made for DECORATING, more so than the actual flavor.

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112 users found this review helpful

Reviewer:

DCROSE76

Reviewed: Oct. 18, 2002

I made this today to decorate a birthday cake and I am very pleased with the results. This is teriffic for making flowers, borders, and writing on cakes. I separated it into 3 bowls and added a different food coloring to each one...I made pink and yellow for flowers and green for leaves. This should be a thick frosting in order to pipe it out of the different decorating tips. I would not thin it down to frost an entire cake...it's very sweet in large amounts!

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63 users found this review helpful

Reviewer:

SLBRYAN

Reviewed: Jun. 10, 2006

I used this frosting to make a wedding cake that I entered in a dessert contest at my school, and I won. :) It tasted good, and it worked nicely to cover the cake and also to make borders and decorations. I used 1/2 cup butter and 1/2 cup shortening instead of one whole cup of shortening. Also, I think 1 1/2 tsp of almond ex. was too much, and I reduced it to 1 tsp in the second batch. Thank you for this recipe! :D

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53 users found this review helpful

Reviewer:

Ji Eun

Cooking Level: Beginning

Home Town: Sanbon, Kyonggi-Do, South Korea

Living In: Federal Way, Washington, USA

Reviewed: Apr. 11, 2000

This is a very good frosting and very easy to make and adjust to your needs.

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1 user found this review helpful

Reviewer:

MELANIELEACH

Reviewed: Mar. 19, 2001

This is probably the easiest, tastiest recipe I have found for this type of frosting. I made it for a baby shower cake, and it came out perfect. Piped beautifully also, without even thinning it down (it had be refrigerated).

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1 user found this review helpful

Reviewer:

SMC1024

Reviewed: Sep. 16, 2005

This is my husbands all time favorite frosting. I make it atleast one a week!!

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1 user found this review helpful

Reviewer:

Melissa

Reviewed: May 29, 2006

I use this frosting all the time for decorating cakes. It's perfect every time!

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2 users found this review helpful

Reviewer:

Turner's Mom

Reviewed: Nov. 16, 2006

This is the best frosting I have ever made. I plan to use this many many more times! It's easy to make, tastes wonderful, and you can flavor it with anything! And it's perfect for decorating, like it should be. I had made a Mountain Dew Cake for my boyfriend for his birthday, and wanted a different frosting than the one provided (he doesn't like coconut). I used this for both frosting AND decorating. Instead of using almond extract I used lemon extract so it would blend better with the flavor of the cake. It turned out wonderful!

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11 users found this review helpful