Old Fashioned Frosting

I use this recipe all the time (in fact it is posted here with one of my chocolate cake recipes). It is THEE BEST frosting ever! The only downside is that it is pretty high in the fat department, but it is soooooo worth it :) It is not the easiest to make (I beat it for 5 - 10 minutes after adding the paste) but again...it is soooooo worth it! It comes out so cool and light and the taste it beyond describing. I find it does tend to melt in the warmer weather...so the cake does need to be refrigerated, but it is also great cold. Anyone who thinks it is too much work...try it and you will see that after you taste the first bite, you will not want to buy canned frosting again!

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I just made this today for a vanilla cake. The frosting is superb. I wish I could have had a piece of the cake I made for tonight, but alas I opened my fridge door and the whole cake fell on the floor upside down. I will be making this again for sure. Thanks for posting such a wonderful recipe.

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This recipe has been used in my family for genertions as well. The receipe I have calls for 1 cup of Crisco. That's the only difference. I love this frosting, especially eating it off the beaters.

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My Grandma always made this to put on Angel Food Cake which if I have my choice is my birthday cake of choice! We always called it Fluffy Frosting. It is creamy and not sickingly sweet. It is pure perfection! Brings back GREAT memories! Glad that you have posted this winning recipe!

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Use cake Waldorf-Astoria Red Velvet Cake, and after adding this frosting, top with roasted chopped pecans, it will easily be one of your favorites. It is a Christmas tradition in our family, however my Auburn Tiger Daughter requires me to make it whenever she comes home. I like your technique Michelle, my way has caused me a few problems every now and then. Thanks, Beth

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I had to beat the sugar/butter mixture for 20 minutes, and it was still grainy. So then I just added the paste. It still turned out fine! Not grainy at all! Tastes similar to the butter cream frosting my local grocery uses on their cakes.

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I've made this 3 times in the last 2 months and have surprised many that it is homeade and tastes so good. I've come to find that you cannot make it except for on the day you need it for the cake - doesn't turn out very good. Except, I have made the paste the night before and has worked out fine. I have found that many of my family/friends who do not typically like frosting, love this one, including my husband and 6 yr old son.

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Excellent! I make a 4 layer German Chocolate cake so I used this for the upper and lower layers, w/pecan frosting in the middle and on the top. It has enough body not to seep out from the cake weight, yet no compromise on taste. Teechr

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You were right! This was kinda hard and time consuming to make. The frosting, in the end, came out wonderful though. Not too sweet, just light and fluffy! It tasted VERY similar to the cake frosting we had on my son's bday cake a few months ago. I can't believe I made this! It's the best tasting frosting I made at home. The other's I've made have been to sweet and gloppy. My only complaint is mixing in the sugar at the end. It was a very difficult task to get the grainyness out! I had to mix for a VERY long time and things got quite messy in the kitchen...just ask my hubby!!! I almost thought that you meant to say: powered sugar instead of granulated sugar. But after a good tiresome mixing....the frosting came out perfecto'! Thanks!

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