A creamy, light frosting similar to what the baker uses.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.

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  • Note: This icing will appear curdled at first, but continue beating and it will become smooth.

Nutrition Facts

238 calories; 17.1 g total fat; 25 mg cholesterol; 71 mg sodium. 21.4 g carbohydrates; 0.5 g protein; Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2003
This was the best icing I have ever made!! I used 3 cups of powered sugar and left out the white it was great. Great for making flowers borders ect thank you Read More
(32)

Most helpful critical review

Rating: 2 stars
02/01/2004
OK read ALL the reviews but tried anyway. I was looking for something less sweet from the regular buttercreme icing. I was icing a tea pot cake for daughter's bday. What is missing from reviews is how it held up and how to keep (refrigerate etc.) It made up beautifuly- no grit etc. but when I went the next day to ice it fell apart. I re whipped and frosted then in an hour or so began to sweat. The decorations began to fall off. Became a nightmare. I think this is a good FROSTING when used immediately but NOT for a cake you plan to decorate. I imagine it on a nice layer cake or cupcakes then served right away. A nice taste alternative in that regards. Refrigerating the cake was the only thing that saved it until the party. Just beware and try it out ahead. Live and learn! Read More
(43)
89 Ratings
  • 5 star values: 36
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 16
Rating: 5 stars
09/06/2003
This was the best icing I have ever made!! I used 3 cups of powered sugar and left out the white it was great. Great for making flowers borders ect thank you Read More
(32)
Rating: 2 stars
01/31/2004
OK read ALL the reviews but tried anyway. I was looking for something less sweet from the regular buttercreme icing. I was icing a tea pot cake for daughter's bday. What is missing from reviews is how it held up and how to keep (refrigerate etc.) It made up beautifuly- no grit etc. but when I went the next day to ice it fell apart. I re whipped and frosted then in an hour or so began to sweat. The decorations began to fall off. Became a nightmare. I think this is a good FROSTING when used immediately but NOT for a cake you plan to decorate. I imagine it on a nice layer cake or cupcakes then served right away. A nice taste alternative in that regards. Refrigerating the cake was the only thing that saved it until the party. Just beware and try it out ahead. Live and learn! Read More
(43)
Rating: 5 stars
09/06/2003
This was the best icing I have ever made!! I used 3 cups of powered sugar and left out the white it was great. Great for making flowers borders ect thank you Read More
(32)
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Rating: 4 stars
02/14/2006
IMPORTANT You can easily avoid a sloppy mess by VERY SLOWLY streaming the milk and cornstarch mixture into the butter and shortening while beating with the mixer. You will much more quickly have a creamy consistency for this icing/filling! Read More
(22)
Rating: 3 stars
04/10/2005
This recipe is nothing like what the bakers use. Its what they use for fillings.. not icing their cakes. Being born under a professional pastry chef this is what they fill their pastries with. Not ice their cakes.... it deserves a 5 star in fillings.. but Im only giving it a 3 because it says frosting and it is not. Read More
(16)
Rating: 5 stars
07/31/2003
I made two cakes mixes worth of cupcakes today for my daughter's class for Halloween.....I ran out of confect sugar after decorating all that I needed for her schook but still had "naked" cupcakes to be iced...I came here to find an icing recipe that didn't use confect sugar - came across this one - used the hints provided (I added my sugar to my warm milk to help dissolve it) and WALAA! Perfect icing! it's so light and fluffy I can't belive it! I even used flour instead of cornstarch bec I didn't have cornstarch and figured it was being used to "thinken" the icing - worked like a charm!! THANKS SO MUCH! Just finished icing the rest of them which my family will have for dessert tonight! Read More
(14)
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Rating: 5 stars
05/21/2012
Awesome! Beautiful easy thanks great recipe! Read More
(13)
Rating: 4 stars
07/14/2004
tried this recipie this morning to go with some cinnamon rolls here is what I noticed: It took a while to beat to make it look good but once I put the beaters on a higher setting it worked out nicely. Also I put it in the freezer for a short time before I had to use it just to make it cold because I thought the warm milk might contribute to the 'sweating' talked about by others. After I took it out I whipped it up again to make sure it wouldn't separate then took half of it with me to work with the cinnamon rolls and left the other half in the fridge. The frosting on warm cinnamon rolls tended to melt but on room temperature rolls it was perfectly stable. Also 8 hours later when I returned home: the leftover frosting I took with me (non-refrigerated) was still in good shape but the refrigerated frosting fell apart when used. Read More
(9)
Rating: 4 stars
03/12/2003
I needed something quick and easy to decorate some plain cupcakes. And this recipe did the trick. I think this recipe is awesome and have recommended it to everyone I know. Thanks a bunch. Ann Read More
(8)
Rating: 5 stars
11/12/2003
Oh my wow! Nothing but rave reviews from everyone who tried my cake! Did look kinda gross as it mixed but it turned out perfect in the end. This is now a staple frosting in my kitchen. Thank you for the recipe!:-D Read More
(8)