Waldorf Astoria Cake Frosting Recipe - Allrecipes.com
Waldorf Astoria Cake Frosting Recipe
  • READY IN 30 mins

Waldorf Astoria Cake Frosting

Recipe by  

"This easy white frosting is perfect for wedding cakes."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    30 mins

    30 mins


  1. In a large bowl, combine confectioners sugar, shortening, milk, salt, butter flavored extract and vanilla. Beat until smooth and fluffy.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2010

Excellent white frosting, tho' I did modify it a bit to suit my taste and needs. What's most important about this recipe is the shortening to powdered sugar ratio, which is 1 cup of shortening to roughly 4 c. of powdered sugar, and in my view it's perfect. Since I tinted my frosting and didn't need it to be pure white I was able to use pure vanilla rather than the clear imitation vanilla (which certainly has its place). I also didn't add the butter flavoring, preferring just the vanilla flavor. As I do with all frostings calling for shortening, I used hi-ratio shortening, which can be found in cake supply stores or ordered online. As for the milk, don't add it all at once! You may not need it all! I dribbled it in, little by little, and probably used about half the amount called for. This was perfect with "Aunt Bert's White Cake," also from this site, but would be suitable for just about any flavor cake.

Most Helpful Critical Review
May 05, 2008

I did not care for this recipe. The taste was straight shortening and powdered sugar, even with butter-flavored shortening and extra butter and vanilla extracts. I couldn't fathom why this was so highly-reviewed. However, after adding 1/2+ cup heavy whipping cream and continuing to whip it like crazy, the frosting was wonderful! I highly suggest this addition, unless you want to feel as if you're eating straight shortening and powdered sugar!


22 Ratings

Jul 08, 2008

I have made this frosting recipe for years with excellent results. Depending on the amount of humidity in the air and how exact I have been measuring the confectioners sugar, I adjust the amount of milk that I add accordingly. I always start out slow and add it gradually. Sometimes I need less than called for, sometimes more. I typically use almond flavoring, however.

May 17, 2005

Great tasting frosting and perfectly white, but I had a major problem with it seperating on me often. I had to mix it a long time twice to get it on the cupcakes. Then I had to refrigerate them to keep the icing from seperating again. I followed the recipe exactly, but I may have done something wrong. Excellent flavor though, no doubt there. I will definitely give it another shot.

Dec 19, 2008

Best white frosting I have ever made. Easy to spread and very tasty. I use this for all wedding cakes unless called for fondant.

Apr 09, 2004

I am 12 years old and this is the first homemade frosting I have made. It is very easy to make and it tastes great!

Apr 08, 2005

very tasty and hold up to piping. Coloring is easy. I have never been big on "butter" flavoring or imitation vanilla, but they are vital and make this frosting good tasting. Cook's illustrated says imitation vanilla was indistinguishable when used in a recipe. Go for it!

Feb 22, 2005



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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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