Rating: 4.45 stars
275 Ratings
  • 5 star values: 188
  • 4 star values: 53
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 10

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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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)

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  • Add the rest of the powdered sugar and beat just enough to mix in.

  • Add additional water for desired consistency.

Nutrition Facts

358 calories; carbohydrates 62.5g; fat 12.9g; sodium 73.5mg. Full Nutrition
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Reviews (296)

Most helpful positive review

Rating: 5 stars
10/28/2005
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!! Read More
(265)

Most helpful critical review

Rating: 3 stars
10/09/2006
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. Read More
(300)
275 Ratings
  • 5 star values: 188
  • 4 star values: 53
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 10
Rating: 3 stars
10/09/2006
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. Read More
(300)
Rating: 5 stars
10/28/2005
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!! Read More
(265)
Rating: 5 stars
09/22/2007
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! Read More
(151)
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Rating: 5 stars
07/23/2003
We needed a icing that was fast to make and plenty of it. My sister to me to look up a "Wedding Cake Icing". This recipe came up and we tried it. Let me tell you it was great. Our family celebrates everyones B-days & Anni. for each month of the year. So this icing will be used every time we make the Cakes. Read More
(67)
Rating: 5 stars
03/21/2006
I wanted my cake to taste as close to a bakery cake as possible and this icing did the trick. It was delicious! Several people asked me where I bought my cake. I followed the recipe exactly and it turned out perfect. It also make LOTS of icing. I was able to ice a 9x13 cake and about 30 cupcakes. Thanks for the great recipe! Read More
(60)
Rating: 5 stars
06/26/2007
I changed the servings to 8 and it was more than enough for frosting a 9X13 cake. The measurements appeared to be just right as it was the perfect consistency. I did not have to add any additional water to it. I did use all vanilla extract instead of vanilla and almond. It was DELICIOUS! Read More
(57)
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Rating: 5 stars
06/08/2003
Awesome awesome awesome! I've used this recipe for a lot of different baked goods requiring icing. It has a fantastic texture is very easy to work with spreads out to a satiny smoothness with an offset spatula dipped in hot water and can be very versatile with a few drops of your favorite extract added. Definitely a keeper! Read More
(41)
Rating: 4 stars
04/01/2010
Ideally I'd rate this 4-1/2 stars, just short of perfect because it's just a little too sweet for me. Generally for this amount of fat, whether it's shortening or butter, I prefer a ratio of 1 cup butter or shortening to four cups of powdered sugar. This recipe was TWICE that amount of sugar, but I wanted to give it a try. I used an egg white for part of the water called for and eliminated the almond extract just as a matter of preference. I kept adding the sugar but finally stopped at 7-1/2 cups, thinking "enough is enough." This frosting is beautiful, fluffy and elegant white and even tho' just a wee bit sweet for my tastes (others, like my husband, would disagree on that point) it tasted pretty darn good too - but keep in mind that when I make any shortening type frosting I use hi-ratio shortening, which makes an incredible difference in taste, mouth feel, consistency and stability. This is frosting I'd be quite confident to use again, even tho' it's a little different than I'm used to. Read More
(41)
Rating: 5 stars
06/07/2003
This recipe is the best i've ever tasted.. It tastes just like professional bakery icing and much better thn store icing. My 4 year old daughter who suprisingly doesn't like sweets was licking the bowl. Delish!!!! Read More
(37)