By Kittencalskitchen on July 11, 2005
Photo by thiswifebakes
Photo by thiswifebakes
"This is a really great fluffy white frosting --- for the best results use only whipping cream for this --- this may easily be doubled and also freezes well."
Serving Size: 1 (770 g)
Servings Per Recipe: 1
"I loved this recipe, I have tried to make white frosting a couple of times using the boiling method. Of course i failed everytime. This method is a simple and tasty white frosting. I thought the shortening was going to make it taste a bit strange, but it tastes sooooo good. thanks."
"This was really easy to make and tastes great! Thanks for another great recipe Kittencal!"
"WOW...This is the recipe that I've been trying to locate for the last 4 years..It's a great light frosting and I would use it to decorate my cupcakes.It's from a Duncan Hines cake box.All ingredients are the same except it called for 1/3 cup milk instead of the whipping cream"
"A beautiful, easy to work with, fluffy white frosting! The taste is very good...usually I avoid using shortening because I find it has an "oily" taste, but this turned out so nicely! Iced my cake beautifully. Thank you!"
"Very buttery taste. Nice texture. Holds well to the cake and doesn't "melt" or drip like some homemade icings. Best tasting the next day after being in the fridge...too bad it wasn't optimal at room temperature."
"Used this to cover a Devil's Fudge Cake and it was amazing! Easy and delicious. Thanks!"
"Perfect! Just like bakery frosting! I used this on White Almond Sour Cream Wedding Cake http://www.recipezaar.com/69630. Delicious and easy. I easily iced a 9x13 cake with frosting left over."
"Made these to frost your recipe #89751. This made a nice, just sweet enough frosting!! Thanks Kit! :)"
"Excellent! It spread on my cake just perfectly.I used clear vanilla so I would get a really white icing to set off the chocolate cake. I love this type of icing and if it wouldn't have sent me into a sugar coma I could have eaten it by the spoonful!"
"I really loved this frosting! I was asked to make a cake at the last minute and didn't have time to do my normal crumb coat first. I made this thin enough to spread easily but still pipe shapes from a bag. It was very easy to work with. I used half & half since that is what I had on hand. The taste of this frosting is superb - just sweet enough but not too sweet. I will definitely make it again."
"This is great.... thanks!!"
"I made this frosting two times. The first time, I added the salt but it sat in the wet ingredients for a minute. The end result was tiny lumps of salt throughout my frosting. So I made another batch and added the salt into the dry ingredients and tried not to let the salt get wet until everything was combined. It did help a bit on the tiny salty lumps. I would say there were still some, but it was better. I ended up using both batches anyway because I was in a time crunch and I hoped that you wouldn't taste the salt when mixed with a bite of cake. It was fine and I didn't have any complaints. I love all kinds of frosting and a tiny lump of salt isn't going to stop me from eating it! Thanks! I would try this again but maybe adjust my mixer so the attachment reaches closer to the bottom of the bowl. Oh and I used clear vanilla extract because I needed the frosting to stay nice and white, and it did."
"Easy to make and easy to work with. Made "carrot" decorations for Easter Brunch. Very flufffy and smoothe."
"My 14 year old wanted white cake for his 14th birthday and this is the frosting I picked. delicious!"
"I only needed half a recipe, used 1/4 cup each Crisco and soft butter, and 2 cups icing sugar. Also subbed half-and-half (approximately 1-1/2 Tblsp)for the heavy cream, worked well. Nice and creamy and surprisingly not too sweet. AND quick and easy. Thanks..... Janet"
"Nice and buttery-rich. I cut back on one cup of the sugar, using a total of 3 as I felt the icing was the right consistency at that point and I thought we could all use fewer calories. As Crisco is very difficult to locate here and I don't use it anyway (trans-fats), I went with butter and got a nice, pale yellow icing that was delicious. "