Prep 15 mins
Cook 0 mins
My friend, Jeanie is a great cook. We took a cake decorating class together and she came up with this frosting recipe that tastes incredible yet it will hold its shape for decorating.
- 1 cup margarine (room temp)
- 1 cup shortening
- 2 teaspoons vanilla (I would use clear)
- 3 cups powdered sugar
- 1⁄4 cup flour
- 1 cup powdered sugar (if necessary)
- Whip margarine until smooth.
- Slowly add 1 cup shortening.
- Whip until fluffy.
- Add vanilla, powdered sugar and flour.
- Whip until smooth.
- May add up to one cup more powdered sugar to increase stiffness of frosting.
- Decorate cake as desired.
Great frosting for cake or cupcakes. Not sugary sweet like most icings tend to be. I subbed butter for 1/2 c of the margarine, and added 1 tsp of almond flavor, then frosted my white cupcakes. I think the flavor of the icing was better after the cupcakes sat overnight.
I had no idea how this frosting would taste because of the flour. It tastes absolutely delicious!!! You don't taste any flour at all. The texture of the frosting is just better. This is the most perfect buttercream I have ever made. I will use this recipe from now on. I subbed butter flavored Crisco for shortening and used brown vanilla. Thanks!
This is a wonderful fluffy frosting that makes you look like a pro! I used butter for the margarine and Wondra for the flour. Next time I will sift the powdered sugar as I did end up with a few little lumps. I made a 6" layer cake to mail to my MIL and it shipped beautifully. I used the left-overs to ice cookies and while it was good, I still prefer Cookie Frosting Recipe #63718 posted by SilentCricket for sugar cookies. Jeanie and KCShell, thank you for the recipe. I will be using this one again!