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White Cake Frosting I

White Cake Frosting I

APARSONS

APARSONS

White wedding cake frosting. This is a very good frosting for decorated cakes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. With an electric mixer blend all ingredients until mixed.
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Reviews

ANGIEMARIE
373

ANGIEMARIE

10/24/2003

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.

UNCLEBEN1980
135

UNCLEBEN1980

12/11/2003

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!)

MSBETTYE
70

MSBETTYE

9/6/2003

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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