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White Cake Frosting I
March 02, 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!)

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