Wedding Cake Icing

Wedding Cake Icing


"Very Easy! Add a little more water to ice the cake and a little less to make the decorations!"

Ingredients {{adjustedServings}} servings 358 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
  2. Add the rest of the powdered sugar and beat just enough to mix in.
  3. Add additional water for desired consistency.
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Reviews 201

  1. 242 Ratings


This recipe had lots of *****, but the experienced cooks gave mixed reviews, so I gave it a try. Didn't change a thing. I have baked and decorated lots of cakes, and although this icing was pretty, and white/white, it was totally tasteless. I even added 2x the vanilla after making it, but it didn't help. I would probably add some butter extract next time. Also, the recipe calls for salt, but doesn't include it in the directions. Piped well. Not a bad recipe if you're looking for that grocery-store no-taste icing. Texture is there. I'll stick to buttercream. I find it is way more flavorful and if you add 3Tbls. of Karo clear syrup to a buttercream, it spreads and smoothes better than this. p.s. Don't overmix the last addition of powdered suger in this recipe or it tends to curdle the satin-smooth consistency a bit. Do just like it says, only mix til blended.

Kelly Hobert

This is the recipe I have been searching for!! Excellent! I have tried at least 20 other "white icing" recipes-and this one has the best taste, consistency, etc. If you are looking for that "bakery cake" icing for birthday cakes, middle of sandwich cookies, cupcakes, etc.--try this one! Couple of notes--Did taste a little "almondy" first time I made it, so reduced the almond to 1/8th tsp. Be SURE to beat it the first time for at least the 5 minutes--that will get rid of the "shortening" feel. It's a huge recipe-if you aren't frosting and decorating a large sheet cake-you may want to half it. Also--if you don't want it to taste like a "buttercream" icing (which I did not)--do NOT use any butter or butter flavored shortenings. Thanks SOOO much Cherie!!

Shannon J.

I had been looking for the perfect "wedding cake" icing, and this is it! I've made 3 practice cakes using this icing and they've gone over well! I used water from the water cooler instead of tap water, and the first mixing only took 5 minutes. The second time I made this icing, I added 2 Tablespoons cocoa powder to half the batch for a chocolate cake, and it was great. My family has requested to not have a "Bought" cake anymore! Thank YOU for this recipe!