This icing was perfect! I made a small 3 tiered wedding cake (my first attempt) with it - it worked great and had many compliments!!! Thanks so much - I will be using this in the future with the many character cakes I make!!
This is a GREAT recipe. The only complaint I have is with the butter flavor. I made one cake using 1 cup crisco and 1/2 butter because I didnt have any butter flavoring...than the next time I made it as the directions specified...and I hated the taste...so now I make it with butter instead of the flavoring.
For a slightly different and still incredible flavor, use almond extract -- or use 1/2 regular crisco and 1/2 butter-flavor crisco with the vanilla extract. both make truly excellent icing!
This worked out very well. It is bright white and very smooth & esay to work with. The taste is very pleasant as well. I used this to ice my daughter's First Communion Cake and recieved many compliments. Thanks for sharing!
Super yummy! 1 box powdered sugar = 1 lb (3 1/2 to 4 cups sifted), so this recipe equaled my 2 lb bag. In my situation, I should have gone with my instincts and opened up a second bag to make it a little stiffer, but I didn't and the blues clues paw print cake still turned out super cute, thanks to my husband's artistic abilities. I also followed a previous review's advice and went with 1 cup of crisco 1/2 cup butter, so that may have made a softness difference, too. But the flavor was exactly what I wanted! Thank you so much!
This worked out great for me. It is my first time decorating a birthday cake. I had a hard time making the roses but I am sure that the reason is due to no experience and I don't think I correctly measured the powdered sugar. I added more sugar and was able to achieve the roses. I can't wait to try making another birthday cake using this icing. Thank you very much for the recipe.
This wasn't as foolproof as I believed it would be from the other glowing reviews (my skill level isn't as high, so I guess that makes me the fool). I followed the directions exactly, I promise, but no matter what I did, I ended up with sugar blobs suspended in shortening rather than smooth. I have no idea what went wrong. The flavor was good, and I was able to salvage a bit by putting it in the fridge for a while, but I didn't try coloring or doing anything fancy with it. I did find it easier to use in my decorator than store bought frosting, but I don't know if it was anywhere close to the correct texture. I'm sorry I can't give a better review...