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White Cake Frosting I
March 29, 2010

With the exception of the powdered butter flavoring, which I didn't use, this is a fairly standard, basic and reliable buttercream frosting. Use all shortening, all butter or a mixture of both, depending on your preference. I didn't need a perfectly white frosting so I used half butter, half shortening, regular vanilla, and enough water for piping consistency. This falls short of 5-stars in that it should be beaten till very light and fluffy, a good several minutes, not just "until well mixed." It WILL make a difference.

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